I love peaches. They are my favorite fruit, and every year I look forward to the day when the peaches are finally ripe at the local farms and I can go buy them. Once they are finally available, I tend to buy way too many and then need to come up with fun ways to use them. One of my favorites is a peach upside down cake.
I take butter, brown sugar, nutmeg and cinnamon and put that on the bottom of a round pan, then arrange sliced peaches in a spiral on top of that
Then on top of that I pour a delicious cake batter. Once it is cooked, it is flipped over out of the pan and the peaches look beautiful on the top of the cake. It is a delicious, moist cake.
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1 tsp cinnamon
- 3 fresh peaches, peeled, pitted and sliced
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp almond extract
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Preheat oven to 350 degrees F.
- Melt 1/4 cup butter in a 9-inch round pan. Sprinkle the brown sugar, nutmeg and cinnamon in the bottom of the pan. Arrange the sliced peaches in a spiral on the bottom of the pan.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg. Add the almond extract to the mixture. In a separate bowl, mix together the flour, baking powder and salt. Add flour mixture to the wet mixture, then add in the milk beating well. Spread batter over peaches in the pan.
- Bake in preheated oven until lightly browned on top, 40-45 minutes. Remove cake from oven, and let stand in pan until cooled 5; invert onto serving platter.