You’ll swoon over this peach upside-down cake served warm from the oven.
And if you add a scoop of vanilla ice cream on top, you’ll swoon all the way to heaven.
It’s decadently good!
The key to the magic is in the peaches and I used nothing but the best fresh, juicy and ripe peaches from South Carolina’s own Titan Farms – the largest peach grower in South Carolina and the second-largest peach grower in the U.S. I was gifted a box and couldn’t wait to dig in!
Did you know all peaches are native to China and it’s the only place where wild peaches still grow? Now peaches are grown commercially in California, Washington, South Carolina, Georgia, and Missouri.
Another fun fact: South Carolina produces more peaches than Georgia! More than half of them are grown in the Old 96 District – a really fun travel destination!
So, satisfy your sweet peach cravings this summer with a slice of this scrumptious peach upside-down cake.
First, you need to peel and slice your peaches and get a butter and sugar sauce cooking on the stove.
You’ll add the peach slices to the butter sauce and let them cook until they’re soft and tender. It’s tempting to grab a peach slice for a taste… so YOLO!
While the peaches are cooking, prepare the cake batter. It will be spooned over the top of the peaches in that same skillet, but leave a little gap at the edges.
The skillet gets popped into the oven and bakes until the top is light golden brown and a toothpick inserted in the center of the cake comes out clean.
Let it rest for a few minutes then invert it upside-down on a serving plate.
Slice and serve warm with vanilla ice cream.
Enjoy!
Peach Upside Down Cake
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Peach Upside Down Cake
Ingredients
Topping
- 1 ½ lbs just ripe peaches (about 3-4), divided
- ½ cup unsalted butter (1 stick)
- ½ cup sugar
Cake
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter, softened (1 stick)
- 2 teaspoons fresh ginger, grated
- ½ cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- ½ cup sour cream
Instructions
- Preheat oven to 375°.
- Peel and quarter the peaches. In a skillet over low heat, melt butter and stir in sugar, letting it dissolve. Add peach slices to the butter and sugar mixture and cook over low heat until sugar darkens and peaches are soft - about 30 minutes.
- Meanwhile, in small bowl mix together flour, salt and baking powder. Set aside.
- In mixer, cream butter and sugar. Add ginger and vanilla. Add eggs one at a time. Stir in sour cream. Gradually add flour mixture until just combined. Stir in half of one peach, finely chopped.
- When peaches are soft, remove skillet from heat. Spoon cake batter over the peaches, leaving a slight border on edges. Bake for 30 minutes or until cake tests done. Cool 10 minutes, then invert onto a plate. Serve warm with ice cream.
Nutrition
