Who says pineapple has to rule the upside down cake world? Isn’t it about time we overthrew this tropical fruit tyrant, hogging all the glory? OK, that’s probably a little dramatic. We love pineapple. We do. But we’re in the midst of sublime, juicy peach season. And we can’t think of a better way to showcase peach’s natural sweetness than in this riff on a classic upside down cake. It’s a Freestylin’ feature from Jeni’s second book, Jeni’s Splendid Ice Creams Desserts (which is now only $15!), that adapts our rich, buttery Lady Cake into peachy, gooey goodness.
Peach Upside Down Cake
Makes 8 to 12 servings
- 1 cup cake flour (not self-rising), wheat pastry flour, cornstarch, or gluten-free flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 6 tablespoons (¾ stick) unsalted butter, softened
- ¼ cup, plus ⅛ cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup sour cream or buttermilk
- ¾ cup Salty Caramel sauce
- 1-2 peaches, washed, pit removed, and sliced a half-inch thick
Preheat oven to 325°F. Line with a round of parchment and butter the paper. Dust with flour and shake out the excess.
Sift together the flour, baking soda, baking powder, and salt twice. Set aside. Combine the butter and sugar in a medium bowl and beat on high speed with an electric mixer until thick and pale, about 4 minutes, scraping down the sides of the bowl as needed. Add 1 egg and beat until thoroughly incorporated. Add the second segg and the vanilla and beat until thoroughly incorporated. Scrape down the sides of the bowl and beat the batter until smooth.
Add about one-third of the flour mixture and fold in gently with a rubber spatula. Fold in about half of the sour cream. Add another one-third of the flour mixture and fold it in, then fold in the remaining sour cream, and finally fold in the rest of the flour. Do not overmix.
Generously coat the bottom of a 9-inch round cake pan with the Salty Caramel sauce. Lay peach slices in a single layer in the pan. Pour over the batter. Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a rack for 10 minutes, then invert the cake onto a plate, and release from pan.