Peach season is winding down and I grabbed one last basket of peaches from the farm stand I visited all summer. This basket ripened all at the same time and I knew we wouldn’t be able to eat them before they went bad, so I decided to bake a cake. My coworker mentioned making an upside down peach cake and I thought it was a great idea. I mean, you can’t go wrong with glazed peaches and a moist cake. Top with a dollop of whipped cream or a scoop of vanilla ice cream. Yummy!
3/4 cup butter, softened
1/2 cup coconut palm sugar
2 cups peeled and sliced fresh peaches
3/4 cup sugar
1 tsp vanilla
1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup light cream
Preheat oven to 350 degrees. Melt 1/4 cup of butter and pour into an ungreased 9 inch round baking pan. Sprinkle with the palm sugar. Lay the peach slices on top of the butter and sugar mixture. Set aside.
In a large bowl, cream together the 1/2 cup of softened butter and 3/4 cup sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt in a separate bowl. Add half to the wet ingredients, mix to combine. Add in half of the cream, mix. Add the remaining dry ingredients and cream and stir until well combined. Pour over the sliced peaches.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before inverting the cake onto a serving plate. Slice and eat warm.
Slightly adapted from Taste of Home