Peach Upside Down Cake
This seasonal upside down cake is rustic and delicious. The beautiful swirled peach pattern when the cake is turned out of the pan is always an a showstopper!
- 3 tablespoons Unsalted Butter
- 1/2 cup Light Brown Sugar
- 2 tablespoons Water
- 2-3 medium-large Peaches rinsed well, pitted and sliced into 1/8-1/4 inch thick slices
- 1 1/4 cups All Purpose Flour (regular or gluten-free measure-for-measure flour blend)
- 1/4 cup Almond meal or Almond Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup (1 stick) Unsalted Butter softened
- 2/3 cup Granulated Sugar
- 2/3 cup Whole Milk
- 2 Eggs
- 1 teaspoon Vanilla Extract
Preheat the oven to 350 degrees F.
Add 3 tablespoons butter into a 9 inch by 2 inch round layer cake pan and place in the oven to melt, approximately 3 minutes. Do not let butter brown.
Remove pan from oven. Add brown sugar and water; whisk until sugar is dissolved and butter is incorporated.
Layer pear slices overlapped each other, with the larger end of the pear toward the outside of the pan (refer to photos). Form a circular pattern allowing the pears to cover the entire bottom of the pan. Set aside.
In a large mixing bowl of a free standing mixer, whisk together the flour, almond meal/flour, baking powder, salt and cinnamon.
In the bowl of a standing mixer (or using a handheld mixer) cream the butter. Add the sugar and cream together. Add milk, eggs and vanilla and mix together (do not over mix).
Spoon in dry ingredients and beat until fully combined. Spoon batter evenly on top of pears in the cake pan. Place in oven and bake for 30 minutes when toothpick should come out clean and the cake should begin to brown.
Calories: 317kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 84mg | Potassium: 203mg | Fiber: 1g | Sugar: 28g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg