Updated: Jan 25
This is a great way to enjoy the last of the summer's peaches before they are gone!
Peach Upside Down Cake
· 4 or five ripe peaches
· 1 stick butter
· 1 cup brown sugar
· 6 large eggs room temperature
· 1 cup granulated sugar
· 1 cup all-purpose flour
· 1/2 tsp baking powder
Preheat Oven to 350˚F.
Fill a 4-quart pot with water and bring to a boil. Place the peaches in the in the boiling water for 8 minutes. Drain the peaches and cover with cold water until cool enough to touch. Use a paring knife to peel the peaches. Remove the pits and slice the peaches.
Turn off the heat and arrange peach slices on the brown sugar mixture. Set aside.
In the bowl of an electric stand mixer fitted with whisk beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
Pour batter over the peaches and brown sugar mixture. Bake at 350˚F for 23-28 minutes or until top is golden brown and a knife inserted into the cake comes out clean.
Cover the pan with a large serving dish larger than the circumference of the pan and carefully flip the cake onto the serving dish.