Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Upside-down peach cake | wefacecook.com Upside-down peach cake | wefacecook.com
Recipe

UPSIDE-DOWN PEACH CAKE

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 55 minutes
Totaltime: 1 hour 25 minutes

   

Ingredients

  • 8 ripe peaches (fresh, canned or frozen)
  • 3 teaspoons soft butter
  • 1/2 cup sugar
  • 6 tablespoons (3/4 stick) soft butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • pinch salt
  • melted apricot glaze or strawberry jam

Preparation

  • Preheat oven at 350 degrees.
    Blanch and peel 8 ripe peaches. Cut in halves. Or use canned or frozen peaches. Slice 1 inch thick.
    Butter a 9-by 1 1/2-inch round cake pan with 3 tablespoons soft butter, and sprinkle with 1/2 c. sugar over butter. Arrange peaches close together in a circle in the pan.
    In an electric mixer, cream 3/4 stick (6 tablespoons) soft butter with 1/2 cup sugar. Beat in 1 egg, and 1 teaspoon vanilla.
    Sift together 1 1/4 cup cake flour, 1 1/2 teaspoons baking powder, and a pinch salt and combine into butter sugar mixture.
    Gradually stir in flour batter over peaches, smoothing top.
    Bake cake 55 minutes to 1 hour, or till brown.
    Cool on rack for 10 min.
    Invert on a platter. Brush peaches with melted apricot glaze or strained strawberry jam. Serve with whipped cream.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note