Peach upside down cake starts with a brown sugar caramelized peach base that's flooded with an almond infused batter that complements the stonefruit so well.
5peacheslarge, peeled and sliced into 3⁄8" -1⁄2" sections
1cupgranulated sugar
3/4cupwhole milk
3largeeggs
4Tbspvegetable oil
1tspvanilla extract
1tspalmond extract
2cupsall purpose flourspooned and leveled
1Tbspbaking powder
1/2tspsea salt
Instructions
Preheat oven to 350°F. Grease a 13x9 glass baking dish and set aside.
Melt 6 tablespoons butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan.
Arrange peach slices over the butter/sugar mixture to cover the pan.
To make the cake batter, beat remaining 3⁄4 cup softened butter and the granulated sugar until creamed and fluffy.
In a separate bowl, whisk together milk, eggs, oil, vanilla, and almond extracts until thoroughly combined.
In another bowl, combine flour, baking powder, and salt.
To the creamed butter/sugar, add 1⁄3 of the milk mixture, 1⁄2 of the flour mixture, and so on rotating between the wet and dry ingredients and beating well after each addition.
Spread cake batter into the prepared pan being careful to maintain the neat arrangement of the peaches on the bottom of the pan.
Bake approximately 40-45 minutes or until the cake is cooked through and the peach slices look caramelized on the bottom of the pan.
Allow cake to cool for a few minutes before flipping the pan over onto a platter. Slice and serve.
Notes
Be sure to run a spatula around the edges of the cake before turning it out so that the sides don’t stick. The amount of butter/brown sugar in the bottom of the pan keeps it greased enough that the cake won’t stick to the bottom. To turn out the cake. Place a sheet pan or a large platter/cutting board over the top of the baking dish. Hold the platter to the top and invert the pan. Set the platter down and remove the baking dish. If any of the peaches do stick to the baking dish, just lift them out and place them back in their spot on the cake.