peach  upside  down  cake

Is there a limit to how many times you make the same cake? Not for this one. I have made this cake several times for birthday parties, get-togethers, my grandparents, my husband and my neighbors this Summer. I am rewarded each time with several compliments and the following two statements..."The peaches were delicious"....and..."The cake was moist and not too sweet". Real cake aficionados will always tell me that they appreciate a delicious cake without loads of sweet frosting and tons of "doodads". This cake highlights simplicity and fresh seasonal peaches at its best. Just think of the possibilities.

Serves 10-12

For the cake batter
3 sticks of butter (room temperature)
4 eggs (room temperature)
2 cups of sugar
3 cups of flour
1 cup of buttermilk
2 teaspoons of vanilla
1 teaspoon of salt
1/2 teaspoon of baking powder

For the peaches
3 medium sized peaches
1 tablespoon of sugar

Garnish
2 tablespoons of confectionary sugar

I am going to provide some very detailed pictures for this cake and I will also stress how important it is to have a stand mixer. When I first started baking I used a lot of elbow grease so a mixer is your best friend for this recipe. Let's start off with the butter. It should be room temperature. Blend the butter on high for about a minute until it is light and fluffy.

Now add in the sugar and blend it again.

Add in the eggs, one at a time mixing after each addition. After all of the eggs have been added scrape your bowl down with a rubber spatula on all sides and the bottom of the bowl. Mix the batter again. You want to make sure all of the ingredients so far have been mixed in well.

Now add in the vanilla and mix it again. Now we can slowly add in the flour. Start off with 1 cup of flour.

Add in the baking powder and salt as well. Mix it together.

Add in half of the buttermilk. Mix again. Now add in the 2nd cup of flour.

Mix again. Now add in the rest of the buttermilk. Mix again. Then add in the 3rd cup of flour.

Mix again. Stop the mixer and scrape the bowl down on all sides and the bottom. We want to make sure that all of the ingredients have been incorporated thoroughly. Mix again for a minute. The batter should be smooth and slightly thick.

I just couldn't get enough of peaches this Summer. Cut the peaches into 1/2 inch wedges and place them into a bowl. Add in 1 tablespoon of sugar and toss them gently.

Preheat your oven to 350 degrees. I am using a tube bundt pan for visual effect but any baking dish will do. Just make sure that you butter and flour the baking dish well. Place the peaches down in the bottom of the pan.

Then gently spoon the batter on top because you don't want to disturb the peaches at the bottom.

Place the cake in a 350 degree oven for 55-60 minutes or until an inserted toothpick comes out clean. (A few crumbs on the toothpick is okay just as long as they are a bit firm and they aren't sticky). Also keep in mind that if you are using a different baking dish the cook time may be less. When the cake is finished let it sit on a cooling rack for a few minutes. Then turn it over onto the serving dish that you plan on using. Don't be alarmed if you have 3 or 4 peach slices that are stuck to the bottom of the pan. Quickly but gently use a fork to take them out of the pan and place them onto the cake. You will easily be able to tell where the missing peach slices are. The natural juice of the peaches along with the butter ensures a moist and delicious cake.

Once the cake has cooled completely lightly dust some confectionary sugar on top and serve. Enjoy!