Peach Upside Down Cake

Peach Upside Down Cake

  • 4 tablespoons unsalted butter
  • 1/2 cup dark brown sugar
  • 3 ripe fresh peaches (about 2 cups), peeled, pitted and sliced
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 1/8 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup whole milk
  • 1/3 cup sour cream
  • juice and zest of 1 small lemon
  • whipped cream, for serving

Note: If making this with rhubarb, increase the brown sugar from 1/2 cup to 3/4 cup.  You should be able to substitute pineapple for the peaches with no other changes needed.

Preheat the oven to 350.  Grease an 8-inch cake pan with non-stick spray and line the bottom with parchment paper.

In a saucepan, melt the 4 tablespoons butter, then stir in the brown sugar.  Remove from the heat and pour into the bottom of the prepared pan.  Arrange the peach slices on the butter and brown sugar.

With an electric mixer, beat the softened butter with the sugar until light and fluffy, about 4-5 minutes.  Scrape down the bowl and beat in the eggs and vanilla.  In a separate bowl, combine the flour, salt, baking powder and baking soda.  In another bowl, combine the milk, sour cream, lemon juice and lemon zest.  With the mixer on low, add the flour mixture in three additions, alternating with the milk mixture, starting and ending with the flour; mix just until combined.  Scrape the batter over the peaches in the pan.

Bake for about 70 minutes, until a sharp knife in the center comes out clean.  Cool the cake in the pan for 10 minutes, then invert onto a plate and let cool.  Serve warm, or at room temperature, with freshly whipped cream.

Recipe from Curly Girl Kitchen