Peach upside down cake is the perfect breakfast of brunch cake to accompany a cup of tea or coffee. Although there is nothing more spectacular than taking a peach right from the tree and sinking your teeth into its juicy flesh, there is only so many fresh peaches one can consume when living on a peach farm. We always have many peaches left over from the harvest; many of them aren’t pretty enough to sell to the big guys which means we get to play with them.
We make peach preserves, peach candy, peach shaved ice topping and more recently peach upside down cake. Technically you can make this cake with any fruit; I used peaches because that’s what we have. This is also our fastest spoiling fruit; everything else we grow on the farm can sit unspoiled for weeks if not months. Oranges, persimmons, pumpkins, pomegranates, and corn give weeks if not months of vitality before we have to use them.
But not peaches. Below is dad picking some peaches that are left on the tree. He really enjoys when I take photos of him harvesting things.
This recipe is based on a recipe from my favorite non Mexican Mexican chef, Rick Bayless. It is good and easy to make therefore I saw no need to create my own. I am not strict on the recipe, I am strict on the peaches! They must be great quality and hopefully fresh peaches.
This really is an easy recipe and it turns out so glamorous and delicious.
Peach Upside Down Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: up to you
Description
Easy fresh peach cake for tea time or breakfast.
Tools: baking dish, bowl, wooden spoon
Ingredients
- 9” cake pan (at least 2” tall) or skillet.
- 6 tablespoons of unsalted butter
- 1/2 cup brown sugar
- 3 to 4 peaches (4 cups) diced into squares
- 1.5 cup all purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ cup white sugar
- 1tsp cinnamon powder
- 2tsp vanilla
- 2 eggs
- 1/2 cup buttermilk (3/4 cup heavy cream + 1T lemon)
Instructions
- Turn oven on to 375f degrees
- Melt butter in the cake pan until brown, pour into bowl.
- Using the same pan add the brown sugar, layer evenly then top with the peaches evenly.
- In the butter bowl add egg and buttermilk. Whisk.
- Add the flour, salt, soda, vanilla, cinnamon powder, and baking powder, sugar.
- Pour over the peaches and bake for about 40 minutes, until brown and toothpick comes out clean.
- Category: cake
- Method: mix and bake
Keywords: peach upside down, cake, peaches, baked
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