Summer Upside Down Peach Cake

Summer Peach CakeSo my dad’s absolute favourite dessert is peach pie, peach cake, peach cobbler… well, anything peach based! We made a peach cobbler for him last year that he just loved, but of course, now I can’t seem to find the recipe! Luckily, I’m never without another peach substitute! This dessert will be a big hit and looks absolutely beautiful. To peel the peaches, you can either do it with a knife or peeler… or the “professional” way by lightly blanching the peaches in boiling water for 30-45 seconds, then dropping them in an ice bath. The high temperature followed by the shock of the ice water will make the peels come off easily. Another tip, it helps if you score them gently first with a sharp knife!

Ingredients:

¾ cup unsalted butter, divided*
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1½ cups packed brown sugar, divided
1 large egg
1 cup buttermilk*
6 large, juicy peaches, divided: 3 peeled, pitted and roughly chopped; 3 peeled, pitted and sliced into crescents

* If you want to make this cake non-dairy, simply substitute margarine for the butter, and click here to learn how to make non-dairy buttermilk.

Directions:

Preheat the oven to 350 degrees. Melt ¼ cup butter and pour into an un-greased 9-in. round baking pan. Sprinkle with ¼ – ½ cup of the brown sugar. Arrange peach slices in single layer over sugar.

In a mixing bowl, sift the flour with the salt, cinnamon, nutmeg and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter and remaining brown sugar on medium-high speed for 3 to 4 minutes or until light and fluffy. Add the egg and beat until incorporated.

With the mixer on low speed, slowly add the flour mixture and the buttermilk to the batter, alternating between the two. Mix until the batter is smooth. Remove the bowl from the mixer and fold in the roughly chopped peaches.

Pour the batter into the pan, on top of your sliced peaches, smoothing it as evenly as possible.

Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

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