Developing recipes is one of the most fun, yet most nerve-wracking parts of my job. I love getting creative in the kitchen. But I totally cross my fingers whenever I put one of my creations in the oven. Clearly I make recipes I think and hope will turn out, but I can never be sure.
When Frog Hollow Farm asked me to develop a recipe using their organic peaches, I jumped for joy. I went to the drawing board and decided on Peach Upside Down Cake. The cake is easy to make and came out way better than I even imagined. First of all, it’s beautiful with all those caramelized peaches on top. I was worried they’d get stuck in the pan, but Mom’s magic touch and bravery when turning it out of the pan left it completely intact and stunning.
Then there’s the flavor. The sweet, soft peaches enhanced with a bit of cinnamon, blend seamlessly with the classic, butter cake. This timeless recipe is a summer essential made even better by Frog Hollow’s wonderful peaches.
Peach Upside Down Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup granulated sugar
1 stick unsalted butter, room temperature
1 tablespoon pure vanilla extract
2 large eggs
½ cup milk (I used almond, use what you love)
4 medium peaches, pitted, peeled, and sliced
1 teaspoon ground cinnamon
¼ cup packed dark brown sugar
Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment and butter the parchment.
In a medium bowl, stir together flour and baking powder.
In a large bowl, cream sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla, then add the eggs one at a time and beat until once again light and fluffy. Alternately add the flour mixture and the milk, beginning and ending with the flour. I did three installments of flour and two of milk. Mix until just combined.
Arrange the peaches into a pretty pattern in the bottom of the prepared pan. Sprinkle with cinnamon and brown sugar. Pour the batter evenly over the peaches.
Bake for about 45 minutes, rotating halfway through if necessary, until the cake is golden brown and a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Cool cake in pan for about 20 minutes, before carefully inverting onto a cake stand or serving plate. Serve warm or at room temperature. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 30 seconds.
- This recipe has been contributed by Laura Dembowski. Laura Dembowski is a writer, photographer, recipe developer, brand ambassador, and blogger at Pies and Plots. When she's not in the kitchen whipping up sweet treats, she's writing novels and screenplays that she hopes to have on bookshelves and the silver screen soon. Pies and Plots is the place where fabulous photography, engrossing writing, and mouth-watering recipes combine to showcase sweet treats and savory eats, indulgent desserts and healthy snacks. High quality brands are also featured. Writing never tasted so sweet!