Ciao Chow Linda

Peach Upside Down Cake

Author: Ciao Chow Linda

Ingredients

• FOR THE PEACHES

• 2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches

• juice of half a small lemon

• 1 teaspoon (2.4 g) cinnamon

• 3 tablespoons (42.4 g) butter

• 1/3 cup (73 g) brown sugar, packed

• 1 teaspoon Amaretto liqueur

• FOR THE CAKE

• 1/2 cup (113 g) unsalted butter, room temperature

• 3/4 cup (150 g) sugar

• 2 eggs room temperature

• 1 1/2 cups (180 g) all-purpose flour

• 1 teaspoon (6 g) baking powder

• 1/2 teaspoon (3 g) salt

• 3/4 cup (180 g) buttermilk

• 1 teaspoon Amaretto liqueur

Instructions

1. FOR THE PEACHES

2. Stir together the sliced peaches, lemon juice, cinnamon and Amaretto liqueur.

3. Set aside.

4. Melt the 3 tablespoons of butter in a cast iron skillet on medium heat.

5. Once the butter is melted, add the 1/3 cup brown sugar.

6. Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit.

7. Set aside.

8. FOR THE CAKE

9. Preheat oven to 325 degrees.

10. In a medium bowl, whisk together the flour, baking powder, and salt.

11. Set aside.

12. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.

13. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

14. Stir in the Amaretto liqueur.

15. Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients.

16. Mix on low speed until just combined.

17. Gently spread the batter in the cast iron skillet over the peaches.

18. Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.

19. Loosen the edges of the cake with a knife, then using oven mitts on both hands, place a serving platter over the pan and invert onto the serving platter.