Plated + Served: Peach Upside-Down Cake
One more peach recipe before these succulent beauties with their gentle blush leave us… taking summer with them.
This Peach Upside-Down Cake is a sweet way to bid adieu to my favorite fruit. It’s funny, but I think I appreciate peaches more because I can’t get them (or get really good ones) at any other time of year. Makes them that more special.
Like summer.
Peach Upside-Down Cake
prep: 20 minutes
bake: 25-35 minutes
you’ll need…
12 Tablespoons butter, divided
1 cup light or dark brown sugar
¼ cup orange juice
3 cups sliced peaches
½ cup milk
1 egg, beaten
1½ cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup granulated sugar
let’s get to it…
Heat the oven to 400°F.
Melt 4 tablespoons butter on low heat in an 8 or 9-inch round metal cake pan (not glass) on top of the stove. Stir in the brown sugar until dissolved.
Remove from heat and stir in the orange juice. Arrange the peaches in a single layer spiral in the pan; set aside.
Melt the remaining butter in a small pan. Remove from heat and whisk in the milk and egg.
Mix the flour, baking powder, cinnamon, salt and sugar together in a separate bowl. Slowly beat in the milk mixture; mix until smooth.
Pour evenly over the peaches. Bake for 25 to 35 minutes or until a toothpick comes out clean.
Cool for 15 minutes and then turn out onto a plate, with the fruit side up.
cooking know how…
How to peel fresh peaches:
1. Make a small “X” on the bottom of the peach using a paring knife.
2. Drop the peaches into a pot of boiling water for 1 to 2 minutes, depending on their ripeness. The skin should start to peel away from the “X”.
3. Remove peaches from the boiling water with a slotted spoon and drop into a large bowl filled with iced water.
4. Peel the peaches and slice.
