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Peach Upside Down Cake

Peach Upside Down Cake
Yields
10 servings

 

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ingredients

Topping

¼
cup butter, melted (50 ml)
½
cup brown sugar (80 ml)
8
peach halves, preserved in syrup and sliced thinly

Batter

1 ⅔
cup flour, sifted (400 ml)
1
tsp baking soda (5 ml)
1 ½
tsp baking powder (7 ml)
¼
tsp salt (1 ml)
½
tsp ground cloves (2 ml)
¼
tsp freshly grated nutmeg (1 ml)
½
tsp ground cinnamon (2 ml)
½
cup butter, at room temperature (125 ml)
¾
cup sugar (180 ml)
2
eggs
2
Tbsp honey (30 ml)
1 ¼
cup buttermilk, at room temperature (310 ml)
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Cut out an 8 inch circle from a piece of parchment paper and place in the bottom of an 8-inch spring form pan. Add melted butter and wirl butter around to cover inside of pan. Sprinkle half of the brown sugar over it and arrange peach slices in a concentric circle and then sprinkle with the other half of the brown sugar. Set aside.

Step 3

Sift together the dry ingredients.

Step 4

In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until smooth.

Step 5

Whisk the honey and buttermilk together in a small bowl.

Step 6

Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture beating well between additions.

Step 7

Pour batter over peach slices in cake pan and bake for 40 to 50 minutes. Cake is done when a knife inserted in the centre comes out clean.

Step 8

Leave cake in pan and cool on a wire rack for 30 minutes. Remove from pan and invert onto a serving plate. Serve with whipped cream.

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