Peach Upside-Down Cake
Peach Upside-Down Cake is an moderately easy dinner. Made with 3/4 c. packed brown sugar, 2 sticks (1 c.) softened butter, 1 (29 oz.) can sliced peaches, well drained, 2 1/4 c. all-purpose flour and 1 tbsp. baking powder, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In saucepan, combine brown sugar and 1/2 stick (4 tablespoons) butter; melt, stirring to combine.
Spread on bottom of cake pan (9-inch round x 3-inches deep).
Arrange peaches over brown sugar in concentric circles.
In a small bowl, combine flour, baking powder and cinnamon.
In a large bowl, beat remaining 1 1/2 sticks butter with sugar until creamy.
Beat in egg yolks.
Alternately beat in flour mixture with milk and vanilla until well blended.
In small bowl, beat egg whites to stiff peaks.
Fold egg whites into batter.
Spread over peach slices.
Bake for 55 to 60 minutes at 350Β°, or until a cake tester comes out dry.
Cool on rack 10 minutes.
Turn cake onto plate.
(Garnish with blueberries, optional.)
Can also be made in a 9-inch spring-form or 8 x 8-inch square pan.
π· Perfect Pairings
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