by Heather Harris Brady
I fear these are the season’s last peaches even though I’m not ready to say goodbye. The only thing I could do was send them off in grand style, in this peach upside-down cake. I’ve tinkered with several recipes to come up with this one. The result is a light, yet silky cake topped with a tender peaches in a lovely brown-sugar sauce that runs down the side in a pretty way. Use the deepest dish you have for this one. I used a glass pie dish so you could see it come out of the oven, but you want something about 3″ deep.
The mixing method is unorthodox, but it works out.
Peach Upside Down Cake, Makes one 9″ deep-dish cake
- 1 -1/2 c. all-purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 6 T. soft butter
- 3/4 c. granulated sugar
- 1 t. vanilla extract
- 1 t. almond extract
- 2 eggs at room temperature
- 3/4 c. nonfat plain yogurt
- Four-five ripe peaches
- 1 T. lemon juice
- 3 T. butter
- 2/3 c. packed light brown sugar
Clean and slice the peaches, toss them with the lemon juice and set aside. Preheat the oven to 350.
Combine the first six cake ingredients in a mixing bowl and blend to coarse crumbs.
Beat the eggs with the extracts and add them to batter along with the yogurt. Beat on high for two minutes, to a thick creamy batter.
Grease your baking dish and line the bottom with the peaches. Take time to make them pretty, since it’s going to show!
I put some cinnamon on at this point, ’cause that’s how I do. But you can skip it if you want.
Make the topping: heat the butter and brown sugar over medium, stirring until the sugar is dissolved. Pour it over the peaches in the dish.
Top it with the cake batter.
Bake for about 35-40 minutes, until the cake is firm in the center.
There might be little cracks where the sauce and peaches have marbled through.
While the cake is still warm, flip it out onto a serving plate – with AUTHORITY. Show it who’s boss.
Serve warm or at room temperature. This cake cuts into pretty slices.
Store leftovers lightly covered in the fridge.
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