How To Make Light & Fluffy Peach Upside-Down Cake?
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1Hr. 5Min.
Yield: Serves 8-10, Makes 1 9-inch cake
Ingredients
- 2 (10 ounces) frozen sliced peaches or 1 1/4 pounds of ripe peaches
- 8 tablespoons unsalted butter, divided by Cooking spray
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon plus
- 1 pinch of kosher salt, divided
- 3/4 cup cake flour, such as Swan’s Down or Softasilk
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon grated nutmeg
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1 1/2 teaspoon
- 1 1/2 teaspoons vanilla extract
Directions
Step 1: If using frozen peaches, thaw 2 (10-ounce) bags of frozen peach slices overnight in the refrigerator for about 3 hours at room temperature. Place 6 tablespoons of the unsalted butter in the bowl of a stand mixer (or in a large bowl if using an electric hand mixer) and let stand at room temperature until softened.
Step 2: Place thawed peaches in a colander over a bowl or in the sink to drain. If using fresh peaches, cut them in half, pit them, and cut the TK peaches into 1/2-inch wedges (you do not need to peel them, about 3 cups).
Step 3: Place a rack in the center of the oven and preheat the oven to 375ºF. Spray a 2-inch-high (9-inch) round cake pan with cooking spray.
Step 4: Melt the remaining 2 tablespoons of unsalted butter in a large skillet over medium heat. add 1/2 cup packed brown sugar and a pinch of kosher salt and whisk to combine. Continue stirring until mixture softens and begins to bubble, 2 minutes. Add the peach slices and stir until the juice comes out of the peaches and the sugar turns into syrup, about 3 minutes more.
Step 5: Pour the mixture into the cake pan and arrange the peaches in an even layer.
Step 6: combine 3/4 cup cake flour, 3/4 cup all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.
Step 7: Add 1 cup granulated sugar to the bowl with the butter. Beat with mixer on medium speed until light and fluffy, about 2 minutes. beat in 2 large eggs, one at a time, waiting until the first egg is fully incorporated before adding the second egg (about 1 minute).
Step 8: Measure out 3/4 cup of buttermilk. Turn down the speed of the mixer to low. Stir in about 1/3 of the flour mixture, then about half of the buttermilk. Stir in half of the remaining flour, then the remaining buttermilk. Finally, stir in the remaining flour mixture.
Step 9: add 3/4 teaspoon vanilla extract and stir in. Scrape the batter over the peaches and spread in an even layer.
Step 10: Bake until the cake is slightly puffed, the top is golden brown, and a tester inserted in the center comes out clean, 40 to 45 minutes. Cover loosely with aluminum foil if the top gets too dark before the cake is done.
Step 11: Immediately run an offset spatula or butter knife around the edge of the cake. Invert a serving plate over the cake pan. Using oven mitts, hold the platter and cake pan with both hands and invert the cake onto the platter, gently tapping the top to loosen the peaches. Carefully lift the cake pan and, if necessary, release any peaches that have stuck to the pan from the cake. let cool for 15 minutes before serving the cake warm, or cool to room temperature.
