Peach Upside-Down Cake
In an effort to make the most of the late-summer season, my kitchen has pretty much been a constant stream of peach inspired desserts. There’s just something about the sugary-sweet, soft and beautiful way of peaches that is so hard for me not to obsess over in late-July through mid-August.
I also love to use peaches in a way that allows them to stay their sweet, simples, delicious selves. I don’t like to doctor them up too much, simply because they don’t require much doctoring at all. Peaches alone can constitute a satisfying dessert, so my philosophy is that everything you serve or create with a peach needs to accentuate the fruit, not the other way around. Which is what made this cake such a perfect dessert to end my summer baking on.
With a simple vanilla-sour cream cake, the peaches really are the star of the show. The addition of a couple tablespoons of molasses to the cake batter brought out those deep, caramel-like flavors of brown sugar, and a whopping 8 oz. of sour cream keeps it deliciously moist with a tight crumb (almost like a pound cake).
Unlike a pineapple upside-down cake, I didn’t add any simple syrup or caramel to the bottom of my pan before I added the peaches. I wanted the peaches to maintain whatever tartness they had (which, for these ripe, orchard peaches, was just the right amount to say “Hey, I’m a fresh peach.” when you take the first bite of cake).
If you’re looking for a dessert to impress a crowd on a warm, summer night… Look no further. Add a scoop of ice cream on top, and this cake will quickly become the favorite guest.
It’s simple. It’s summer-y. It’s gorgeous. And you can throw it together in no time flat. Give it a shot and let me know what you think. Happy baking!
With love,
Your Baker, Hannah
Peach Upside-Down Sour Cream Cake
Ingredients
Instructions
- Start by pre-heating your oven to 350 degrees F, and lining a 9 inch springform pan lightly with butter. Place a 9 inch circle of parchment on the bottom of your pan to prevent the peaches from sticking.
- Next, wash your peaches and slice them into thin, half-moon shaped slices. Starting in the center of the bottom of your pan, layer them into a spiral shape, making sure to fill in any gaps between the slices. Set your pan and peaches aside.
- Next, in a large mixing bowl, place your granulated sugar, brown sugar, and butter, and mix on high with an electric hand mixer until they have fully incorporated, and the mixture is beginning to get lighter.
- Once the butter and sugars have mixed, crack your first egg, and mix it into the butter and sugar until it has been fully incorporated. Repeat this process with the second egg. Add in your vanilla, and mix well.
- Next, in a separate bowl, mix your dry ingredients (flour, baking powder, salt).
- Once mixed, pour half of your dry ingredients into your wet ingredients, and stir gently to begin combining. (It does not have to be perfectly smooth at this stage, just lightly incorporated.)
- Next, pour in half of your milk, and stir well until combined. Repeat this process with the second half of your dry ingredients and milk.
- Once all of your milk and dry ingredients have been mixed into the batter, place all 8 oz of sour cream into the batter, and stir gently until it has been fully incorporated.
- Once your batter is ready, gently pour it over your peaches, being cautious not to move the slices out of place, and level it out with the back of your spoon.
- Place your cake into the oven, and bake for 40-45 minutes, or until a tooth pick can be inserted into the middle and comes out clean.
- Once your cake has finished baking, remove it from the oven and allow it to cool for 10 minutes before turning it out of the pan onto your cake plate. Once turned out, the peaches should now be face-side up on your cake.
- Allow to cool for another 10-20 minutes before slicing, and serving warm with a scoop of vanilla bean ice cream. Enjoy!