Peach Upside Down cake for Lindsay
Lindsay asked for the recipe for this peach upside down coffee cake which I served at teatime last week. I cut it into four squares by four squares – for sixteen servings. The cake is plain, but the melted butter and sugar syrup takes care of that. I’ll post the other recipes that Lindsay requested after this one.
For the upside-down topping:
1 stick unsalted butter
1 cup brown sugar
For the cake:
2 cups all-purpose flour,
½ cup granulated sugar
½ tsp salt
1 cup whole milk
1 Tbsp pure vanilla extract
1 large egg
4 oz unsalted butter (½ stick)
1/3 cup sour cream
First, line an 8”x8” metal baking pan with cooking parchment and spray with cooking spray like Pam. Melt the stick of butter for the topping and pour it into the baking pan. Sprinkle the cup of brown sugar on top of the melted butter, then arrange the peach slices (or any other fruit) on top of the butter and sugar mixture.
Mix all of the cake ingredients together in a bowl, then pour on top of the fruit. Smooth the top and bake at 350 F. for about 20 to 25 minutes until it is thoroughly baked. If the middle of the top seems soft, turn the oven down and return the cake to the oven for a few minutes ‘till the middle is firm. When it’s done, remove the cake from the oven and immediately reverse it onto a serving platter with a rim. Do this by putting the serving platter on top of the cake, upside down. Then flip the whole thing over. The sugar/butter topping will run everywhere, so the serving platter must have a rim.
Remove the metal baking pan and peel off the paper, being careful not to burn yourself on the molten lava of butter and sugar.
Or, you can skip the whole baking experience and come visit us at Leith Hall and let me bake for you.