Peach Upside-down Cake Recipe

I had several peaches that needed to be used, and since I HATE wasting food, I decided to create a peach upside down cake recipe. 

You may be familiar with the ever popular, pineapple upside down cake, but if you love peaches, give this a try. It may become your new go-to fave!

You can serve this delightful dessert warm with a heaping scoop of vanilla ice cream or at room temperature as is.

Bottom layer (top)

1/2 cup salted butter room temperature (1 stick)

1/2 cup brown sugar heaping

4 peaches peeled and evenly sliced

Cake

1/4 cup salted butter room temperature

1/2 cup white sugar

1/4 tsp vanilla or almond extract

1 large egg

1/4 cup plus 2 Tbsp milk regular or almond

1 cup all purpose flour remove 2 Tbsp.

2 Tbsp. corn starch

1 1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350 degrees.

Spray 8-inch spring form pan with cooking spray and line with parchment paper.

Line a cookie sheet with foil.

Place spring form pan onto cookie sheet.

In a bowl, mix together butter and brown sugar.

Spread evenly into prepared spring form pan.

Peel and slice peaches.

Line peaches in a uniform pattern on top of the butter mixture in the pan.

Press lightly into the mixture.

In a separate bowl, combine flour, corn starch, baking powder, and salt.

Mix with a whisk to combine.

Cream butter and sugar with mixer.

Add extract and egg.

Add milk and mix until combined.

Scrape down the sides if needed.

Spoon cake mixture evenly over peaches.

Bake for 40 minutes or until baked through.

Allow to cool for 5 minutes and invert onto a cake plate.