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Peach Upside Down Cake Recipe


Ingredients
By Measure
 
For The Caramel:
1 Cup Sugar
3 Tbs Water
2 Tbs Corn Syrup
Melted Butter For Pans

For The Cake:
1 1/2 Sticks Butter (6 ounces) Melted
1 1/2 Cups Sugar
5 Egg Yolks
1 Cup Buttermilk
2 tsp Vanilla
2 Cups Flour
2 Tbs Corn Meal
1 1/2 Tbs Baking Powder
3/4 tsp Salt
6 Peaches - Peeled and Cut Into Eight Pieces Each

 
 
Preparation

For The Caramel:

  1. Brush 2 9" cake pans with melted butter and line the bottom with parchment then brush with more butter
  2. Combine ingredients in a heavy sauce pan and cook over medium-high until it turns amber in color. Once it begins to boil do not stir.
  3. Pour the caramel into the cake pans and allow to cool. You want a thin layer of caramel in the bottom so you may not need all the caramel.
For The Cake:

  1. In a mixer fitted with a paddle mix the melted butter and sugar together on medium for 2 minutes
  2. Add the egg yolks and mix until light, about 2 minutes
  3. Add the buttermilk and vanilla and mix well
  4. Stir together the dry ingredients
  5. Add the dry ingredients and mix on medium for 4 minutes. This seems like a long time but you want to develop some gluten so this cake has structure.
  6. In the cake pans with the cooled caramel line the bottom with the sliced peaches. Depending on the size of your peaches you may need more or less to line the bottom. Adjust accordingly.
  7. Pour the cake batter over and tap a few times on the table to help it to settle
  8. Bake at 350 degrees until browned and the center is set
  9. Allow to cool for 15-20 minutes then run a knife around the edge and turn onto a plate for serving
 


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