Peach Upside Down Cake

I don’t know about you, but when peaches are in season here in New Jersey, you won’t find any other fruit that’s as delicious, in my opinion. They’re juicy, full of fragrant flavor and plentiful — although this year, I’ve found that the cost has risen significantly (but what hasn’t?). In addition to eating them in my morning oatmeal, and just out of hand, I had to bake with some of them, and the combo of brown sugar, butter and peaches is hard to resist in this upside down cake. The recipe comes from Cake By Courtney but I skipped the vanilla and added Amaretto liqueur instead. The almond flavor is subtle, but detectable and adds even more reason to dig in for a second or third slice.

The cake has a fine crumb and tender bite to it, and it’s good the second day too, but like most fruit-topped cakes, it’s best eaten the day it’s made, especially fresh from the oven. A scoop of vanilla ice cream on the side would be most welcome too.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Peach Upside Down Cake

Author: Ciao Chow Linda

printable recipe here

Ingredients

• FOR THE PEACHES
• 2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches
• juice of half a small lemon
• 1 teaspoon (2.4 g) cinnamon
• 3 tablespoons (42.4 g) butter
• 1/3 cup (73 g) brown sugar, packed
• 1 teaspoon Amaretto liqueur
• FOR THE CAKE
• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) sugar
• 2 eggs room temperature
• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon (6 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (180 g) buttermilk
• 1 teaspoon Amaretto liqueur

Instructions

1. FOR THE PEACHES
2. Stir together the sliced peaches, lemon juice, cinnamon and Amaretto liqueur.
3. Set aside.
4. Melt the 3 tablespoons of butter in a cast iron skillet on medium heat.
5. Once the butter is melted, add the 1/3 cup brown sugar.
6. Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit.
7. Set aside.
8. FOR THE CAKE
9. Preheat oven to 325 degrees.
10. In a medium bowl, whisk together the flour, baking powder, and salt.
11. Set aside.
12. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.
13. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
14. Stir in the Amaretto liqueur.
15. Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients.
16. Mix on low speed until just combined.
17. Gently spread the batter in the cast iron skillet over the peaches.
18. Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
19. Loosen the edges of the cake with a knife, then using oven mitts on both hands, place a serving platter over the pan and invert onto the serving platter.

3.5.3251