Peach Upside-Down Cake

Name: Peach Upside-Down Cake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 118 milliliters firmly packed light brown sugar; 237 milliliters cake flour; 2 larges eggs; 296 milliliters granulated sugar, divided; 2 Tbsps fresh lemon juice (about 1 large lemon); 680 grams medium peaches (about , unpeeled and cut into 1/3-inch-thick wedges; 118 milliliters sour cream; 177 milliliters unsalted butter, at room temperature and divided; 1 vanilla bean

You can never have too many dessert recipes, so give Peach Upside-Down Cake a try. This recipe makes 12 servings with 308 calories, 3g of protein, and 14g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, cream, peaches, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Line a baking sheet with parchment paper. (This helps with cleanup.) Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Ingredients you will need

Baking Soda

Lemon Juice

Peach

All Purpose Flour

Equipment you will use

Baking Paper

Baking Sheet

Cook 1/2 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.

Ingredients you will need

Sugar

Equipment you will use

Wooden Spoon

Frying Pan

Remove from heat. Immediately add 1/4 cup butter, stirring vigorously.

Ingredients you will need

Butter

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.

Ingredients you will need

Brown Sugar

Spread

Peach

Sugar

Equipment you will use

Frying Pan

Split vanilla bean lengthwise, and scrape out seeds into bowl of a heavy-duty electric stand mixer. Beat vanilla seeds and remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth.

Ingredients you will need

Granulated Sugar

Vanilla

Butter

Seeds

Equipment you will use

Stand Mixer

Bowl

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

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.

Ingredients you will need

Sour Cream

Peach

Spread

All Purpose Flour

Equipment you will use

Frying Pan

Bowl

Place skillet on prepared baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350 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.

Equipment you will use

Wire Rack

Oven

Frying Pan

Knife

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).

Ingredients you will need

Fruit