Background: This Peach Upside Down Cake is very simple to make and tastes just as good as it looks! Fresh peaches make for the best result, so take advantage of peach season. I boil my fresh peaches for 20 seconds and the skin peels right off. This dessert recipe comes together very quickly, but the presentation is beautiful!
- 3-4 fresh peaches
- 1/2 cup salted butter
- 1/2 cup brown sugar
- 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream – Daisy Brand
- 1 tablespoon pure vanilla extract
- 1/3 cup milk
- Boil fresh peaches for 20 seconds each. Peel the skin, it will come right off. Set aside to cool.
- Preheat oven to 350 degrees. In a 9 inch pie dish, melt 1/4 cup butter (half of your butter) in the bottom of your dish. Sprinkle the brown sugar over the melted butter. Then sprinkle the cinnamon.
- Slice peaches and place them around the pie dish and set aside.
- In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, or stand mixer, cream the remaining butter (1/4 cup) and sugar until light and fluffy.
- Add the egg, sour cream, and vanilla. Mix until well combined.
- Add the dry ingredients and mix.
- Slowly pour the milk into the batter and mix until just combined.
- Pour/spoon out your batter into the pie dish over your peaches, spreading evenly.
- Bake for 20 minutes, then cover with foil. You’ll want to “tent” your foil, avoiding wrapping it to tightly.
- Bake for an additional 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes. Run a butter knife around the edge of the pie pan then flip over onto serving dish.
- Serve warm or room temperature and enjoy!
You have to check out one of our staff favorite cakes, the County Fair Orange Cake. It is incredible!
