Fresh Peach Upside Down Cake
From krumkake 17 years ago
- 45 minutes to make
- Serves 12
With the season’s delicious Michigan peaches hitting our markets soon, I’m already pulling out recipes I want to make with them this year. I love the traditional Pineapple Upside Down Cake, so this recipe was a natural to try when I found it in the 80’s. Read more It’s an excellent way to use some of those delicious peaches. I’ve always thought this cake was best if eaten within 24 hours, but some people like it better after the moistness really sets in – it’s whatever your personal preference is. My favorite still remains warm from the oven, with a big scoop of sweetened freshly whipped cream. While the original recipe calls for the cake to be baked in a 10” skillet, I have used a 10x7 glass baking dish, too. See less
Ingredients
- 8 tablespoons butter, divided shopping list
- ½ cup brown sugar shopping list
- 1½ pounds fresh, ripe peaches shopping list
- 4 eggs, separated shopping list
- 1½ cups white sugar shopping list
- 1 teaspoon grated lemon zest shopping list
- 1 teaspoon vanilla extract (almond is also good in this) shopping list
- 1 cup cake flour shopping list
- ¼ teaspoon salt shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon cinnamon (Saigon cinnamon is excellent) shopping list
- 1/8 teaspoon ground nutmeg (I usually omit this – whatever you prefer) shopping list
How to make it
- Place 5 tablespoons butter in a 10” skillet or 10x7 glass baking dish; melt.
- Brush butter up sides of skillet or baking dish.
- Sprinkle brown sugar over melted butter in bottom of pan.
- Scald the peaches to easily remove the skins (place whole peaches in boiling water for a few seconds – remove – plunge them into an ice-water bath and quickly slip off the skins).
- Slice the peaches and arrange them over brown sugar and butter in pan.
- Melt remaining butter in the microwave or on the stovetop.
- In a mixing bowl, beat egg yolks with ½ cup white sugar.
- Add lemon zest, vanilla and melted butter; beat until fluffy.
- In a separate bowl, beat egg whites until frothy, then gradually beat in remaining 1 cup sugar, continuing to beat until stiff peaks form.
- Gently fold egg white mixture into egg yolk mixture.
- In a large bowl, mix together cake flour, salt, baking powder, cinnamon and nutmeg.
- Gently fold combined egg mixture into flour mixture until all ingredients are incorporated into the batter.
- Spoon the cake batter over the peaches.
- Bake at 350 degrees for 45 to 50 minutes, until cakes tests done.
- Remove skillet or baking dish from oven and immediately invert cake onto serving platter.
The Rating
Reviewed by 10 people-
loving it!
midgelet
in Whereabouts loved it
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Oh yummy! I can't wait to try this one.
jett2whit
in Union City loved it
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Krummie - Oy vey. With you around it is impossible to be skinny. I will have to settle for aspiring to be stinking rich instead.
borinda
in SoCal loved it
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