Peach Upside-Down Cake
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6 to 6 servings
There's something a bit goofy about an upside-down cake. Like it was an accident. But there's nothing accidental about this cake.
- 2 tbsp butter
- 3 tbsp brown sugar
- 3 to 4 peaches , peeled, pitted and sliced
- 1/3 cup butter
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 cup milk
- Measure 2 tbsp. (25 mL) of butter into a 9 in. (22 cm) round cake pan. Place it in the oven, then turn the oven on to 350 F (180 C) to preheat (and melt the butter).
- When the butter is melted, remove the pan from the oven and stir in the brown sugar, spreading the mixture evenly over the bottom of the baking pan. Have your young peach lover arrange the fruit slices gorgeously over the butter-sugar mixture, covering the pan in an even layer. More or less. (This will take a while.)
- Meanwhile, in a mixing bowl, with an electric mixer, beat together 1/3 cup (75 mL) of butter, the granulated sugar, the egg and vanilla until fluffy. In a small bowl, stir together the flour and baking powder, then beat the flour mixture into the egg mixture, in 2 or 3 portions, alternately with the milk. This will make a thick batter.
- When your child has finished arranging the slices, spoon the batter over the peaches and spread it to cover the fruit completely. Bake at 350°F (180°C) for 35 to 40 minutes, until the top is lightly browned. Remove from the oven and let stand 5 minutes, then turn it (yes) upside down onto a plate and voila!
- Serve warm (with a dollop of whipped cream) or at room temperature.