Tony’s Favorites
This Is Your Sign to Make My Upside Down Peach Cake
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servings40 minutes
total timeIngredients
Recipe:
Peaches cut in slices
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Directions
Preheat the oven to 180°and line a 9 inch round pan (springform works best, but any kind should work) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper.
Slice the peaches into thin slices. Spiral the peaches in the pan. Set aside.
Next, make the cake. In a stand mixer fit with the whisk attachment, beat the butter and the sugar on medium high speed until light and fluffy and pale in color.
Scrape down the bowl and add the vanilla extract and the egg mixing on high speed until smooth and fluffy.
In a separate bowl, mix together the flour, baking powder and salt.
Add half the the dry ingredients to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining half of the dry ingredients, mixing until just combined and no streaks of flour remain.
Transfer the cake batter into your prepared pan, carefully spreading it to the edges to not move around the peach layer. Bake for 40 minutes or until a knife inserted into the middle of the cake comes out clean.
Allow to cool completely before running a knife along the edge of the pan and carefully flipping over to release and serve upside down! Enjoy!
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servings40 minutes
total time