Today was Ontario Peach day at our house. I now have 13 sweet golden jars of fresh peach jam and a nice home made from scratch Peach Upside Down cake.
These cakes are crazy easy to make. You really don’t need a mix with all the ‘additives’ and artificial flavours, msg’s and what have you. This is an easy yet totally successful way to do it.
You will need:
Preheat oven 350 F.
3 peaches (you can also sub just about any fruit here including pineapple, apricots, kiwi….)
I cup of brown sugar
3/4 cups milk
2 tsp baking powder
1/4 tsp salt
1 1/3 cup pastry flour
3/4 cups sugar
1 tsp vanilla
1 8” cake pan preferably one with the turning arm for easy release, or a newer coated pan.
Sift together: the pastry flour, baking powder and salt in a large bowl, set aside
Cream until light and fluffy the butter and sugar add the vanilla and egg (well beaten)
Add to this the milk 1/4 cup at a time alternately with the flour mixture until all is used up, stir well.
Now, in your baking pan: coat well with butter…generously. Carefully spoon onto this the brown sugar. Do not pack it down or stir.
Boil a good amount of water. Pour over the peaches in the sink. Cool with cold water. Now they will be easy to peel. Peel and carefully cut in half removing the pit on all three peaches. You know have 6 peach halves. Lay each half in the brown sugar round side down.
Carefully….spoon batter onto this, very gently patiently spread the batter without stirring or compressing.
Bake for about 40 minutes, until a toothpick comes out clean and the center is done.
Let cool for about 1/2 hour. Now turn your arm on pan or loosen sides will with a butter knife. Lay your service plate on the cake pan. Turn both upside down. Tap top. Carefully lift off. And, there you have it. You can serve cold or warm, a dollop of fresh whipped cream is nice on the side. Click the pics to get a good look…..