Brown Sugar and Peach Upside Down Cake

This classic dessert gets a delicious twist with the addition of peaches nestled in a bed of caramelized brown sugar. Its the perfect treat to celebrate the end of the summer and the beginning of the cozy autumn months.

Ingredients:

for the topping

• 4 tbsp of melted unsalted butter (make sure you allow the butter to return to room temperature)

• 1/2 cup packed brown sugar

• 4 peaches sliced thinly (the peaches should be firm)

• small pinch of salt

• 1 tbsp of cinnamon

  
  
  
  

  for the cake

• 1 & 1/2 cups of flour

• 1 & 1/4 teaspoons baking powder\

• 1/8 tsp cornstarch

• 1/4 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1/8 cup vegetable oil

• 2 large eggs

• 1 tbsp vanilla extract

• 1/4 cup milk

• 1/4 cup sour cream

• 6 tbsp of softened unsalted butter

Instructions:

• Prepare the Pan: Preheat your oven to 325°F (160°C) and cut a piece of parchment paper to fit a 9" cake pan

• Make the Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt and set aside. In a separate bowl, cream together the sugars with softened butter and then mix in the oil, egg, sour cream, milk and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until well combined.

• The Topping: In a bowl mix together the melted butter, cinnamon, brown sugar and pinch of salt. When your ingredients have been combined well spread the brown sugar mixture over the parchment paper until the entire bottom of the pan is covered evenly. Next, peel the skin off of the 4 peaches and slice thinly. Then creating a spiral working from the outside in, layer the peach slices on top of the brown sugar mixture.

• Assemble and Bake: Pour the batter over the peaches in the cake pan, spreading it into an even layer. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

• Serve and Enjoy: Slice the cake and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the perfect harmony of flavors in every bite!

• Optional: I like to top the Upside Down Cake with vanilla icing (1 cup confectioners’ sugar, sifted, 2 Tablespoons milk or heavy cream, 1 teaspoon vanilla extract)