I love this cake. Not because it is one of the most delicious cakes I have ever eaten (which it really is) or because it is one of the most beautiful cakes I have ever seen. I love this cake for how unassuming it is when it comes out of the oven. I love it because of that moment of awe when you lift the pan and reveal the aromatic sunburst of peaches that has been secretly stewing and bubbling below the whole time.

This Peach Upside-Down Cake is a reminder to take a second look — to go beyond a seemingly ordinary exterior and seek the beauty that is almost certainly within. Plus, it really is one of the tastiest cakes I have ever eaten.


Peach Upside-Down Cake

Ingredients:
2 Large Ripe Peaches (or 3 small peaches)
1/2 Cup Unsalted Butter + 4 Tbs for bottom of pan
1/2 Cup Brown Sugar + 1/4 Cup for bottom of pan
1 Cup Organic Cane Sugar
3 Eggs
2 tsp. Vanilla Extract
1/4 tsp. Salt
1 1/2 Cups Unbleached All Purpose Flour
1/4 tsp Baking Soda
4 oz Whole Milk Yogurt

Directions:
Preheat the oven to 350°F.

Melt all of the butter in a small saucepan. Let cool slightly.

Cut the peaches into 1/2″ slices. Pour 4 Tbs of the melted butter into the bottom of an 8 or 9 inch cake pan. Sprinkle 1/4 cup of the brown sugar evenly over the melted butter and arrange the peach slices in a spiral pattern on top.

Mix the flour and baking soda in a small bowl and set aside.

Whisk together the remaining melted butter and both of the sugars. Add the eggs, one at a time, followed by the vanilla and salt.

Slowly incorporate the flour mixture and mix until it is mostly combined.

Add the yogurt. Mix until the batter is smooth and clump free.

Pour the batter on top of the peaches in the pan and smooth the top using a small spatula or a butter knife.

Bake for 25-35 minutes until the top is golden brown and bounces back when you touch it. You may also poke the center with a toothpick. If the toothpick comes out clean the cake is done, but don’t be fooled by the buttery peach juices from the bottom!

Let the cake cool about 25 minutes before turning it out onto a plate or serving platter.

Video and recipe brought to you by Whisk + Whittle 

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3 comments

  1. I made the cake a few days ago, and it is one of the best cakes I’ve ever had. It is moist and flavorful. Every afternoon, I have a warm slice with a dollop of lightly sweetened whipped cream (with a bit of lemon zest mixed in) on top. I also serve it to delighted guests.

    As I don’t have much of a sweet tooth, next time I’ll be adding less sugar. I think the peaches contribute a good bit to how sweet the cake is. Like Katherine commented, I too baked the cake for 45-55 minutes.

  2. Just made this tonight! Delicious :). However, it took my oven more like 45-55 minutes to bake it all the way through?

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