Peach Upside Down Cake
Directions
- 1Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment. Slice the peaches and arrange them in a pan in concentric circles.
- 2In a medium saucepan, combine ¾ cup of the sugar with 2 tablespoons of water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, about 6 minutes. Immediately pour over the peach slices in an even layer.
- 3In a large bowl, whisk the remaining 1 cup granulated sugar, the brown sugar, oil, butter, and eggs until smooth. Add the buttermilk and whisk until incorporated, followed by the vanilla and almond extract.
- 4Add the flour, salt, baking soda, and baking powder to the bowl and fold until just incorporated, then pour over the caramel-coated peaches. Bake until the top is golden and a toothpick inserted into the centre comes out clean, about 1 hour.
- 5Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then slice and serve warm.
Ingredients
- Nonstick cooking spray
- 2 3 peaches
- 1.75 cups granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup olive oil
- 0.5 cup unsalted butter
- 2 large eggs
- 0.75 cup buttermilk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 2 tablespoons water
Equipment
saucepan9-inch cake panoven