Yummy and easy to whip together peach upside down cake, packed with lots of fresh peaches! This cake can be made in a 10" dish or in a larger 12" pan. I'm going to include both size variations of the recipe below. Not in a peach mood? I have a delicious ginger pear upside down cake and a banana sunshine upside down cake, too!
Mmm... a fresh slice of peach upside down cake!
So pretty!
Peach Upside-Down Cake
Makes a 10" or 12" cake, variations included below.
Preheat oven to 350 F.
Mix in the bottom of the cast iron or similar-style round baking dish (I don't bother adjusting this whether I'm using the 10" or 12" dish):
1/4 cup butter, melted (or melt this in the pan over low heat, then remove from heat and add the rest)
1/3 cup brown sugar
1 Tbsp corn syrup
1 tsp ground cinnamon
1/2 tsp ground cardamom
Layer on top of the sugar mixture, overlapping the peaches as you go:
Fresh and just barely ripe peaches, sliced - The amount really depends on the size of your peaches. I used 9 peaches on the smaller size. I'd recommend having about 6-10 peaches available, so you can cut and slice more, if needed.
Peaches, layered and ready for their cake topping.
For the smaller 10" pan, prepare the following:
Mix together:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1/2 cup sugar
1 tsp cinnamon
1/4-1/3 tsp baking soda
1/4-1/3 tsp salt
Whisk in:
3/4 cup milk
6 Tbsp butter, melted
2 eggs
2 tsp vanilla extract
For the larger 12" pan, prepare the following:
Mix together:
2 1/4 cups Kristin's Gluten-Free Flour Mix
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
Whisk in:
1 cup + 2 Tbsp milk
9 Tbsp butter, melted
3 eggs
3 tsp vanilla extract
Spread the batter gently over the layered peaches.
Topped and ready to bake!
Bake at 350 F for 33-37 minutes for the smaller cake and 42-45 minutes for the larger cake. The cake will be nicely browned on top.
Finished baking and ready to flip!
After remove from the oven, carefully flip over the cake onto a large platter. (I like to hold the platter tight on top of the pan, then flip it over, holding everything together.) Carefully lift off the pan. You want to make sure to do this fresh from the oven while all the sugars are still nice and hot. If you wait, the fruit layers will stick to your pan! Serve and enjoy!!! Leftovers can be sliced and stored in the refrigerator. I like to reheat slightly before serving leftovers. Enjoy!
Love these!
Who can say no to that?