My Granny was known for her pineapple upside down cakes. In honor of her memory, I created this cake made from scratch with all fresh ingredients. Other fruits such as blueberries, apples, or pears would work as well.
Peach Upside Down Cake
- Servings: 1 slice
- Yield: 8 slices
- Prep Time: 20 min
- Cooking Time: 45 min
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
- 2 large eggs
- ½ cup milk, any variety
- 4 medium peaches, pitted, peeled, and sliced
- 1 teaspoon ground cinnamon
- ¼ cup packed dark brown sugar
- Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment and butter the parchment.
- In a medium bowl, stir together flour and baking powder.
- In a large bowl, cream sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla, then add the eggs one at a time and beat until once again light and fluffy. Alternately add the flour mixture and the milk, beginning and ending with the flour. I did three installments of flour and two of milk. Mix until just combined.
- Arrange the peaches into a pretty pattern in the bottom of the prepared pan. Sprinkle with cinnamon and brown sugar. Pour the batter evenly over the peaches.
- Bake for about 45 minutes, rotating halfway through if necessary, until the cake is golden brown and a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Cool cake in pan for about 20 minutes, before carefully inverting onto a cake stand or serving plate. Serve warm or at room temperature. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 30 seconds.