Peach Upside Down Cake
- 2 small-medium peaches, thinly sliced
- 6 tablespoons butter, divided (plus extra not-melted for greasing)
- 4 tablespoons brown sugar
- 1 tablespoon whisky
- ¾ cup sugar
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg, at room temperature
- ½ cup low-fat buttermilk, at room temperature
- ⅓ cup plain fat-free yogurt, at room temperature
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F/180°C.
- Grease a 8" cake pan with butter. Line the bottom with parchment paper and grease that.
- In a small bowl whisk together 3 tablespoons of butter, the brown sugar, and the whisky. Dip the slices of peaches into this sugar mixture.
- Line the bottom of your prepared pan with the dipped peaches. Arrange the peaches in pretty concentric circles.
- In a medium bowl, mix together the sugar, both flours, cinnamon, baking powder, baking soda and salt. Make a well in the center of the flour mixture.
- In another bowl whisk together the egg, buttermilk, yogurt, 3 tablespoons of butter, and vanilla extract until smooth.
- Pour the wet ingredients into the well of the dry ingredient. Fold together until just combined. It will be a thick batter.
- Spoon the batter over the peaches. Smooth out the batter with a knife or your finger.
- Bake in the oven for 30 minutes or until browned and a toothpick put in the center comes out mostly clean.
- Remove from the oven and let the cake cool for one minute.
- Run a knife around the outside edge of the cake to loosen it. Then carefully invert the cake and remove the pan.
- Cut, serve, enjoy!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/08/06/peach-upside-down-cake/
3.3.3077