It seems like I’ve been doing a lot with desserts lately, partially because I updated all my dessert menus which took weeks! So, in way of saying thanks for your patience about post after post, I’m posting another dessert! Peach Upside Down Cake.
Only slightly adapted from Southern Living, this is a Peach Upside Down Cake of my dreams, and maybe yours, too. It should have a special name of its own to distinguish it from all other plain old Peach Upside Down Cakes. This is peaches and cake and caramelly goodness all combined.
This Peach Upside Down Cake starts off kind of like a Tarte Tatin (and this might be good with apples, too, although my Stepmom says, “No. Peaches.” She was very happy with it.) But I digress. This cake starts like a Tarte Tatin in that you make a quick caramel in a cast iron skillet. Then you sprinkle that caramel with brown sugar, and lay in your peaches.
But from there? You top it all with this white cake that’s been enriched with sour cream. This isn’t any old wimpy cake mix cake. You have to dollop it on and smooth it out. Once baked it’s impossibly fluffy and rich all at the same time and the perfect foil for all the baked on and dripping over caramel. The outside edges taste just like a sticky bun!
As far as shopping, look for the peaches as they come in – likely the ones on sale are going to be your best bet. Even if they aren’t local, they’re going to be coming in quantities and travel fast. Then put them on your counter gently nestled in a shallow bowl on top of a thin towel or maybe a paper towel. Don’t cover them and don’t handle them and wait for the perfect moment when they yield to a tender touch.
Peach Upside Down Cake
- 3-4 medium peaches (about 1 1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges, perhaps just a bit thicker
- 2 tablespoons lemon juice, optional
- 1 cup cake flour or measure 1 cup of flour, remove one tablespoon and substitute with 1 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar, 1/2 cup for caramel, the rest for the cake
- 3/4 cup (1 1/2 sticks) butter, room temperature, 1 stick for the cake, the other half for the caramel
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon of vanilla or brandy
- 2 large eggs
- 1/2 cup sour cream
- Sweetened whipped cream or ice cream, optional
Preheat oven to 350º. Line a sheet tray with aluminum foil to catch any drips and make clean up easy.
In a small bowl, mix together flour, baking powder, and baking soda and set aside.
Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat.
This is a good time to cut the peaches and there will be no need for lemon juice. If you prep them ahead, toss in the two tablespoons of lemon juice to prevent browning.
Immediately add 1/4 cup butter pieces, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed. For the prettiest final product, start arranging around the outside edge and finish with the center. Set aside.
With an electric mixer, beat the remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended, then the vanilla or brandy.
Gradually add sifted flour mixture, beating at low-speed just until blended and stopping to scrape bowl as needed. Dollop batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.
Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.
Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It’s okay if you don’t have any excess liquid–it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate with a lip, and drizzle with any reserved liquid.
Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream or ice-cream, if desired, and serve immediately.
When cutting peaches, it’s very helpful to lay the slices out on a cutting board or flat surface all facing the way so they can be quickly and easily picked up and transferred to the caramel coated pan.
Recipe adapted from Southern Living.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 10 g||51 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 78 mg||26 %|
|Sodium 168 mg||7 %|
|Potassium 192 mg||5 %|
|Total Carbohydrate 54 g||18 %|
|Dietary Fiber 1 g||5 %|
|Sugars 41 g|
|Protein 3 g||7 %|
|Vitamin A||17 %|
|Vitamin C||10 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|