At a regular family get-together around here, we usually have 8 grown-ups plus 4 little kids. Until now, one dessert would cut it for everyone, but those days are now over, and this cake is proof.
I made this cake for my Aunt’s birthday over labour day weekend, and it was gone in about 10 minutes. Now that all my nieces and nephews are old enough to have dessert, of course they all want their own piece, and there was barely enough of this 9″ cake to go around!
I’ve made pineapple upside-down cake before, but I loved the idea of using peaches, and they’re so good at the end of the summer. The cake has a little bit of cinnamon in it, so it’s a perfect dessert to bridge summer and fall.
Peach Upside-Down Cake
Source: Patent and the Pantry (and I got to meet Gwendolyn when I was in Calgary last month! So fun!)
3 oz brown sugar
4 tbsp butter
2 peaches, peeled and cut into 1/2″ slices
6 oz butter
3.5 oz sugar
3.5 oz brown sugar
2 tsp vanilla
6.5 oz flour
1/2 tsp cinnamon
1/4 oz baking powder
1/4 tsp salt
7.5 oz buttermilk
- Spray a cake pan (mine is 9″) with non-stick spray. Melt 3 oz brown sugar and 4 tbsp butter together in the microwave (or saucepan) and pour into the pan. Place the peach slices overtop in whatever fancy pattern you like.
- In a medium bowl, mix the butter and sugars until well combined. Add the eggs one at a time, mixing well between each one, then mix in the vanilla.
- In a separate bowl, mix together the flour, cinnamon, baking powder and salt.
- Add dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Pour batter over the peaches, spreading evenly overtop.
- Bake at 350 for 40-50 minutes, until a toothpick inserted in the middle comes out clean.
- Let cake cool for 10 minutes in pan, then turn out onto a plate/serving platter. Let cool 30 more minutes before slicing.