Friday, July 4, 2014

White Peach Upside Down Cake

Happy 4th of July!

I'm just loving the white peaches this year and keep picking up more to use in cooking and baking.  And combining peaches with cinnamon is one of my favorite taste combinations.  Here's my dessert for the holiday ~








White Peach Upside Down Cake 

Bottom layer ~

1/4 cup butter, melted
1/2 cup dark brown sugar

Pour the melted butter in a lightly greased 9" springform pan.  Sprinkle dark brown sugar evenly over the butter.  Add slices of 2 peaches (I used white) in a circular pattern.

Cake layer ~

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp cinnamon
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

In a medium bowl, cream together softened butter and sugar.  Add in cinnamon, egg, vanilla and buttermilk.  Fold in flour, baking powder and salt.  Evenly spread cake mixture gently over the peaches.  Bake in a 350° for 45 minutes.  Place a piece of aluminum foil under pan because it might leak peach juice during baking.  Allow the cake to cool for 15 minutes before carefully turning over onto a serving plate.