Peach Upside-Down Cake

Preparation:  20 min. Cooking: 1 min. Total: 21 min.
Recipe photo
  • parchment paper
  • 4 medium peaches , unpeeled and cut into 1/3 inch-thick wedges
  • 2 Tbsp fresh lemon juice
  • 1 Cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 Cup granulated sugar , divided
  • 3/4 Cup unsalted butter , at room temperature and divided
  • 1/2 Cup light brown sugar, packed
  • 1 vanilla beans
  • 2 large eggs
  • 4 Fl Oz sour cream
  • sweetened whipped cream (optional)
Preheat oven to 350 ℉. Line a baking sheet with parchment paper. (This helps with cleanup.) Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Cook 1/2 normal cup granulated sugar in a 10 inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 normal cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

Split vanilla bean(s) lengthwise, and scrape out seeds into bowl of a heavy-duty electric stand mixer. Beat vanilla seeds and remaining 3/4 normal cup granulated sugar and 1/2 normal cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.

Bake at350 ℉ for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.

Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It's okay if you don't have any excess liquid--it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate, and drizzle with any reserved liquid. Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.
Calories
630 Cal
Fat
30 g
Carbs
89 g
Protein
5.9 g
Fiber
1.9 g
Sugar
68 g
Cholesterol
140 mg
Sodium
170 mg


Nutrients

Fiber     1.9 g
Fat     30 g
Sugar     68 g
Carbs     89 g
Protein     5.9 g
Calories     630 Cal

Fats

Fat, Poly     1.6 g
Fat, Mono     8.2 g
Fat, Sat     18 g
Fat, Trans     0.1 g
Fat, Percent     43 %

Vitamins

Vitamin, K     5.7 mcg     4.7 %
Vitamin, A     1300 IU     42 %
Vitamin, B12     0.3 mcg     11 %
Niacin     2.4 mg     15 %
Riboflavin     0.3 mg     20 %
Vitamin, C     9.2 mg     10 %
Vitamin, D     6.9 IU     1.2 %
Vitamin, B6     0.1 mg     4.4 %
Vitamin, E     1.7 mg     12 %
Panto, Acid     0.6 mg     12 %
Choline     57 mg     10 %
Thiamin     0.3 mg     21 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     160 mg     22 %
Magnesium     20 mg     4.7 %
Copper     0.1 mcg     13 %
Fluoride     6.2 mcg     150 %
Zinc     0.6 mg     5.5 %
Cholesterol     140 mg     0.2 %
Sodium     170 mg     12 %
Selenium     7 mcg     13 %
Manganese     0.2 mg     3.2 %
Potassium     310 mg     6.6 %
Iron     2.4 mg     30 %