Upside Down Peach Cake

🍑Peach Trio Series ❣️

🍑Peach Recipe number three ❣️

🍰🍑Peach Upside Down Cake❣️

I love traditional desserts, and this one is a true keeper and showstopper every time❣️

You can substitute the peaches with nectarines, plums, or even apples or pears❣️

Recipe is found below❣️

En-JOY this oldie but goodie showstopper dessert ❣️🍑

Love-

Alyssa❌⭕️

P.S. Hope you enjoyed my peach series! Please comment below, Dm me or email me with recipe requests, kitchen tips or any other ideas that you would like me to post! I would love to help you make more magical food memories easily around your table! Keep you table talking! XO

Fresh Peach Upside Down Cake

Spray 1 (9-inch) round cake pans lightly with non-stick cooking spray, line bottom with parchment paper and spray again. (Remember BPB: The butter, paper, butter rule in baking.) This prevents cake from sticking to bottom of pan and create easy removal. Set aside.

6 to 8 medium ripe peaches

In a large saucepan, drop peaches in boiling water 30 seconds. Run over cold water in colander and gently rub off skin.

Remove the pit and cut into ½-inch slices . Arrange in a pattern on the bottom of the prepared cake pan.

1 1/2cups sugar, divide

1/2 cup water

In a large heavy skillet, combine 3/4 cup sugar with water . Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Try nor to stir or stir very gently with rubber spatula to even the browning so the mixture does not crystallize. Immediately remove from heat and pour the caramel evenly over the peaches.

1 cup unbleached all- purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3 eggs

1 teaspoon vanilla extract

1 lemon zested, about 1 tablespoon

Fresh whipped cream (optional)

Preheat oven to 350° F

Meanwhile, combine flour, baking powder and salt; set aside.

In large bowl of electric mixer, beat together on medium speed , the butter and remaining ¾ cup sugar until light. and fluffy, about 5 minutes. Add eggs 1 at a time with vanilla extract and lemon zest. Beat until blended about 2 minutes. Stir in the flour mixture and beat on low speed until smooth, about 1 minute.Spread the batter evenly over the peaches and caramel.

Bake for 30 to 35 minutes, until top is golden brown and toothpick inserted in center comes out clean. Let cool 5 minutes. Run a knife or small off-set metal around the sides to loosen, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, just lift them off carefully and replace them on top of the cake.

Best served at room temperature with fresh whipped cream or ice cream.

Tip ; Cake can be made one day ahead of time. Wrap well with plastic wrap and refrigerate. To serve, warm cake slightly or serve at room temperature.

TIP: Can substitute with canned peaches with no syrup, well drained and patted dry.

Makes about 10 servings.

En- JOY! XO