I love Pineapple Upside Down Cake. It is one of my very favorite cakes. However, I have learned through my years of cooking that you can adapt your basic pineapple upside down cake recipe to include whatever fruit that is in season. Summer fruit to me is the best fruit of the year. I love peaches, watermelon, blueberries, cherries, and cantaloupe. Because of my love for summer fruit, I always have an overabundance of fruit in the summer. One of my favorite summer fruits is peaches. Sweet juicy ripe peaches -oh my- nothing better than biting into a fresh sweet peach and the sweet nectar of the peach running down your arm. In my household if you want to make a peach upside down cake you have to hide the peaches that you want to use for the cake because the grandbabies will eat all the peaches before I can even cook my cake. I also prefer to purchase my peaches at the farmer’s market because I feel that is where I can find the best tasting peaches, but you can always purchase the peaches from the grocery store. I also found some very good peaches at Sam’s Club and Walmart this year. I feel finding the perfect peach is a quest that I endeavor each year. A perfect peach is the star of the show when it comes to peach upside down cake. Also, I believe that good butter is a must when it comes to cake making. I only use Land of Lakes unsalted butter when cooking cake. Do not get me wrong, I have no problem using store brand butter for lots of recipes, but to me Land of Lakes Butter is hands down the best option. Store brand butter tends to have more water than cream and it will change the texture of your cake. I know Land of Lakes Butter is more expensive, but I really do not bake cakes that often but when I do, I want it to perfection. I have talked to several other cooks and several of them use Trader Joe’s butter. Use whatever butter that is your favorite. Like I have said, I am not a trained chef, just a southern cook who believes you should make each recipe your own. Once you have made this cake and have experienced the perfect bite of peaches, butter, vanilla and brown sugar you will be hiding peaches in your fridge. If you have never make a cake from scratch before, do not panic that is a easy cake recipe to follow.
Tip: I want to address the best way I believe to flip your peach upside-down cake. Trust me, it is very simple. Allow your cake to cool for 10 to 15 minutes. Use a knife to gently loosen the edges of the cake from the pan. Place you cake platter or a plate that is larger than your cake over the pan. Using oven mitts, very carefully and firmly grip the side of the platter and cake pan on both sides. Very carefully and very gently flip the cake pan so that the bottom of the cake pan is now sitting on the top of the platter. Set your platter down, wait five minutes and remove the cake pan.
Sweet Peach Upside Down Cake
Course: DessertsCuisine: AmericanDifficulty: Easy30
minutes40
minutesSweet Peach Upside Down Cake with sweet fresh picked peaches, butter and brown sugar.
Ingredients
- TOPPING:
1/4 cup (four tablespoons) of unsalted melted butter
1/2 cup of dark brown sugar
Two large peaches, peeled and cut into equal slices
- CAKE:
3/4 cup of softened butter (room temperature)
3/4 cup of sugar
2 eggs
1 1/2 teaspoons of pure vanilla extract
1 1/2 cups of all purpose flour
1 1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of milk
Directions
- TOPPING:
- Preheat oven to 350° and grease a round 9” cake pan.
- Combine the butter and brown sugar in the bottom of the prepared cake pan. Spread the butter and brown sugar to the edges of the pan. Nicely arrange the peaches on top of the butter and brown sugar.
- Cake:
- In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer or a counter top mixer, cream the butter with the sugar until fluffy which will take about three to four minutes.
- Mix in the eggs and vanilla. Slowly beat in your whole milk and flour mixture just until just combined.
- Spoon the batter over the pineapple, gently spreading out in an even layer.
- Bake until a toothpick comes out with just a few moist crumbs (about 40 to 45 minutes).
- Remove from the oven, wait 10 minutes for the cake to cool. Invert and turn the cake out of the pan onto a cake platter or large plate. Wait 30 seconds, then carefully life the plan off.
- Let completely cook before serving if possible.
