Upside-down Peach Cake
Serves: 8 to 10
A summertime favorite, this sweet cake is a wonderful blend of peaches and caramel.
- 12 tablespoons butter, divided Add to list
- 1⁄2 cup packed brown sugar Add to list
- 2 cups peeled and sliced peaches (about 4) Add to list
- Handful of blueberries (optional) Add to list
- 3⁄4 cup granulated sugar Add to list
- 2 eggs Add to list
- 1 teaspoon vanilla extract Add to list
- 11⁄2 cups flour Add to list
- 11⁄2 teaspoons baking powder Add to list
- 1⁄4 teaspoon salt Add to list
- 1⁄2 cup milk Add to list
- 1⁄4 cup chopped candied ginger Add to list
- Vanilla ice cream, for serving (optional) Add to list
Preheat oven to 350° F.
Melt 4 tablespoons butter and brown sugar in a small saucepan over medium heat until sugar is dissolved and lightly bubbling. Pour into the bottom of a 9-inch cake pan and spread evenly to cover. Arrange peaches in a pinwheel design on the bottom of the pan; fill in gaps with blueberries.
Beat remaining 8 tablespoons butter and granulated sugar until fluffy. Add eggs, one at a time; stir in vanilla.
In a small bowl, whisk together flour, baking powder and salt. Stir half the flour mixture into the butter mixture, then milk, and then remaining flour mixture. Fold in ginger; be careful not to overmix. Spread batter over fruit in an even layer.
Bake cake on a baking sheet until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool 20 minutes. Place a cake plate on top, and wearing oven mitts, carefully flip the cake onto the plate. Rearrange any fruit that sticks in the pan. Serve warm with vanilla ice cream.
Each serving: 360 cal, 18g fat (10g sat), 90mg chol, 95mg sodium, 50g carb, 3g fiber, 4g protein
Recipe by, PCC Chef