Fresh peaches are in season in Michigan right now and I am one happy camper. This delicious cake starts with fresh peaches cooked in a caramel sauce and then topped with a simple white cake. So very good.
It's time for the Cake Slice Bakers...............
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It is a new year and a new book - Little Everyday Cakes - and our choices for August 2021 were ~
- All That's Left Are The Crumbs
- Culinary Adventures with Camilla
- Karen's Kitchen Stories
- My Recipe Reviews
Peach or Mango Upside Down Cake
- A Little Bit of All Right
- A Day in the Life on the Farm
Peach Upside Down Cake
- 1 1/2 sticks butter, whole stick at room temperature
- 1/3 c. packed brown sugar
- 2 lg or 3 med. peaches, peeled and sliced
- 1 1/2 c. flour
- 1 t. baking powder
- 1/2 t. salt
- 1 c. sugar
- 3 eggs
- 1/4 c. sour cream
- 1 t. vanilla
- Melt half stick butter in a 9" cast iron skillet over med heat. Add the brown sugar and stir until melted and caramel consistency. Add the peach slices in a single layer. Set aside.
- In large bowl of stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Turn speed to low, add 1/2 cup of the flour, the baking soda and salt to the bowl and mix until combined. Stir in 2 Tablespoons of the sour cream. Add another 1/2 cup of flour, followed by the remaining sour cream. Add remaing flour and stir in the vanilla.
- Pour batter over the peach slices in the cast iron skillet and bake in a preheated 350* oven for 30 minutes, until golden brown and a skewer removes cleanly.
- Let cool on wire rack for 20 minutes before turning onto a cake platter.
Adapted from a recipe found in Everyday Little Cakes
Sat. Fat (grams)12.19