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Fresh Peach Upside Down Cake

A close-up photo a peach upside down cake wit a cake server in the pan. A pieces has been taken out.
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A nice twist on a pineapple classic. This Fresh Peach Upside-Down Cake incorporates succulent slices of fresh peaches while swimming in a pool of caramelized gooeyness.

Ingredients

Scale
  • 4 large Fresh Peaches, skins on and cut into wedges about 3/4 of an inch
  • 1/2 cup Butter, melted
  • 1 cup Brown Sugar
  • 3/4 cup Cake Flour
  • 1 cup White Sugar
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 1/3 cup Butter, softened
  • Seeds of 1 Vanilla Bean, or 1 teaspoon Pure Vanilla Extract
  • 3/4 cup Sour Cream

Instructions

  • Preheat the oven to 350°F.
  • Combine the melted butter and brown sugar until it has a wet sand-like consistency. Pat into the bottom of a greased 10-inch oven proof skillet. Arrange the peach slices in a circular manner over the brown sugar mixture.
  • Combine cake flour, sugar, baking powder, and salt in a large mixing bowl. Add the egg, butter and vanilla bean seeds to the dry ingredients. Beat with mixer until fluffy. Fold in the sour cream.
  • Spoon the cake batter over the peaches and spread evenly with a spatula.
  • Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, approximately 50 minutes.
  • Let the cake sit for about 15 minutes upright and then invert onto a cake stand. Let cool completely.

Notes

  • Don't peel the peaches because they will hold their shape better with that little bit of bonding. I arranged them in a circular pattern in the bottom of the skillet in order to get as many slices as possible when I cut a piece.
  • Cake flour instead of all-purpose flour is used in this recipe and that's what makes the difference. Cake flour is flour that has been mixed with cornstarch making it a lighter and finer texture. Also, it creates a "close crumb" which basically means there are not a lot of air pockets in the cake.
  • The batter is not like regular thin cake batter that pours easily.  It is a bit thick to where you have to spoon it over the peach slices then spread with a spatula.
  • Every oven is different in temperature so its best to never completely rely on the suggested time. You're looking for a beautiful golden color. But the true test is a toothpick inserted in the center. When it comes out clean, you know your cake is ready to pull out of the heat.
  • After it comes out of the oven, let it sit upright in the pan for about 15 minutes before turning it over.
  • Turn a cake platter on top of the pan. While holding each with pot holders, flip the cake pan over onto the platter and let stand for a few seconds. Slowly raise the cake pan until you see that the entire cake has dropped.

Nutrition

Find it online: https://lingeralittle.com/fresh-peach-upside-down-cake/