Oh, July. You were my busiest, most gratifying month yet. Let’s recap:
By day, I dominated a park, leading and teaching a group of young kids at a summer day camp. By night, I played student taking an MCAT prep course and a hospice volunteer training class. On weekends, I caught up with mis amigos, diddle-daddling through the streets of Seattle. Oh, July.
I have to admit, even though it was possible for me squeeze in baking on the weekends, I chose to watch marathons of Breaking Bad on Netflix. Even when I did decide to concoct a recipe for birthday cake ice cream with birthday cake Oreos, I still chose to post a photo on Instagram and then gobble it all up before writing a proper blog post to share. Oooopppps.
But now, I present to you: Peach Upside-Down Cake. I’ve made two of these cakes within a week because it was a hit with my family. My ten-year-old cousin ended up eating about a third of one, guiltlessly. This cake is simple, beautiful in presentation, and should have been served up with a dollop of whipped cream or ice cream. Which I (mistakenly) didn’t have on hand.
Peach Upside-Down Cake
One 9-in cake, recipe adapted from My Kitchen Snippets
- 3 medium peaches, sliced
- 3 tbsp brown sugar
- 4 tbsp unsalted butter, melted
- 8 tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs, room temp
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 5 tbsp of milk
- Preheat oven of 350 degrees F. Line a 9-in cake pan with parchment paper and grease.
- Mix the 4 tbsp of melted butter with the brown sugar and pour into the bottom of the cake pan.
- Arrange the peach slices on the bottom of the pan so that they overlap slightly.
- In a medium bowl, beat the softened butter and sugar until creamy. Then, beat in one egg at a time. Add the vanilla.
- Sift together the flour, baking powder, salt, and cinnamon. Slowly add flour mixture, alternating with a tbsp of milk. Mix until just combined.
- Spread the batter over the top of the peaches. Bake for ~35-40 min, or until golden brown.
- Let the cake cool for about 10 min before inverting onto a serving plate.