Peach Upside Down Cake

Posted on by January 6, 2015

Peach Upside Down Cake

Print recipe
Serves 8
Inspiration Summer Weekend Cookbook - Canadian Living

Ingredients

  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 Large can peaches in light syrup (or 5 fresh peaches, skinned and pitted)
  • 1 1/2 Cups all purpose flour
  • 1 Tsp baking powder
  • 1/4 Tsp baking soda
  • pinchsalt
  • 6 Tbsp soft butter
  • 3/4 cups white sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 3/4 cups sour cream

Directions

Grease a 9" round cake pan or tart tin with butter, using wax paper.
In a small saucepan combine the 1/4 cup of butter with the brown sugar and maple syrup. Stir over moderate heat until the sugar is dissolved.

Pour into the bottom of the cake pan and arrange the peach halves on top, cut side up. (I sometimes prefer to cut the peach halves in 4 wedges, which allows for better coverage of the bottom of the cake pan with fruit)
peach slices on butter/sugar mixture
Stir together the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, cream the remaining 6 tbsp of butter with the white sugar and grated lemon zest. Beat in eggs one at a time. Fold in flour mixture alternately with sour cream.
Spoon batter evenly over the peaches. Bake at 350 deg F for about 40 minutes, until the top is golden and a cake tester comes out clean.
peach upside down cake
Set cake pan on a rack for 5 minutes, then loosen the edges of the cake and turn out onto a serving plate. Serve warm or at room temperature, with or without whipped cream.
Alternative
I have also made this recipe using fresh cut up pineapple. I just add enough pineapple to nicely cover the sugar, butter, maple syrup mixture and then follow the rest of the steps.