After making peach jam last weekend, I had some peaches left and decided to make this delicious peach upside-down cake. I usually make this cake with plums, but thought peaches would work just as good. This cake is really easy to make, it’s moist and not too sweet, just yummy! 🙂 Enjoy!!!
Peach Upside-Down Cake
- 4-5 peaches (peeled and pitted)
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/2 cup (112 g) butter (room temperature)
- 2/3 cup (125 g) sugar
- 1 small lemon (zest and juice)
- 3 eggs
- pinch of salt
- 3 tbsp sour cream
- 1 1/2 cup (175 g) all-purpose flour
- 2 tsp baking powder
- a small cooking pot
- 9 inch (23 cm) round springform pan
- parchment paper
- aluminum foil
1. Wash the peaches and cut a small cross on the top and the bottom of each. In a small cooking pot boil some water, place peaches inside for 30 seconds, take them out and let them cool down. Peel them, remove pits and slice into 1/2 inch slices. Set aside.
2. Mix butter and sugar until creamy and smooth. Add a pinch of salt, zest and juice of one lemon. Add an egg one by one, mixing well after each. Fold in sour cream and at the end fold in gently (by hand) flour combined with baking powder.
3. Line the 9 in springform cake pan with a 9 in diameter parchment paper. Combine 2 and 2 tbsp white and brown sugar. Arrange sliced peaches in alternating rows (see below), sprinkle with sugar mixture. Pour the batter over the peaches.
4. Pre-heat the oven to 385 F (about 195 C). Take a 20 in piece of aluminum foil and fold its ends as to make a square pan. Place the cake on the middle oven rack and the aluminum foil pan just on the rack underneath (to catch the peach juices and keep the oven clean).
5. Bake about 30 – 45 minutes until golden brown or until toothpick inserted into cake comes out clean.
Note: Springform cake pan vs. regular cake pan. For this kind of cake I prefer a springform pan. Why? Well, let’s just say I learned from my own mistakes! 😀 In a regular cake pan juices from the peaches/plums can’t ecscape and cake turns out soggy. In the springform juices can drip out (reason for using aluminum foil catcher) and the cake turns out perfect.