Peach Upside Down Cake
 
Prep time
Cook time
Total time
 
Serves: 8 slices
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. Grease a 8" cake pan with butter. Line the bottom with parchment paper and grease that.
  3. 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.
  4. Line the bottom of your prepared pan with the dipped peaches. Arrange the peaches in pretty concentric circles.
  5. 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.
  6. In another bowl whisk together the egg, buttermilk, yogurt, 3 tablespoons of butter, and vanilla extract until smooth.
  7. Pour the wet ingredients into the well of the dry ingredient. Fold together until just combined. It will be a thick batter.
  8. Spoon the batter over the peaches. Smooth out the batter with a knife or your finger.
  9. Bake in the oven for 30 minutes or until browned and a toothpick put in the center comes out mostly clean.
  10. Remove from the oven and let the cake cool for one minute.
  11. Run a knife around the outside edge of the cake to loosen it. Then carefully invert the cake and remove the pan.
  12. Cut, serve, enjoy!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/08/06/peach-upside-down-cake/