Upside Down Cinnamon Peach Cake

Upside Down Cinnamon Peach Cake

 

 

 

Ingredients

 

• 1-3/4 cup salted butter
• 1/2 cup sour cream or greek yogurt
• 3 large eggs, room temperature
• 1-1/2 cups sugar
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature
• 2-3/4 cup ap flour
• 1-1/2 tsp baking powder
• 1 tbsp + 1/2 tsp cinnamon
• 1/2 tsp salt
• 4 peaches, sliced thin

 

Instructions

 

1. Gather your ingredients and preheat your oven to 375. 
2. Add the butter to your cast iron skillet over medium heat.  Let it brown and smells toasty.  Remove from the heat and pour the butter into a mixing bowl. 
3. Now line the skillet with parchment, and completely butter the parchment - make sure every inch is covered in butter.
4. Reserve 3/4 cup of sugar and 1 tbsp of cinnamon and set aside.
5. Add the cake ingredients to the mixing bowl with the browned butter and mix gently until combined.  Sprinkle the parchment paper with some of the cinnamon sugar mixture, then layer your sliced peaches in an attractive manner, then pour in the batter and then sprinkle the top with the remaining sugar mixture.
6. Bake 40-45 minutes until golden brown.  Let the cake cook for 5 minutes, then carefully flip onto a serving plate. 
7. Enjoy with your favorite topping - or just like it is, which is enough. 

 

 

 

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Notes:

 

You can check out Half Baked Harvest for some bourbon flavored whipped cream if you are in your 20's and are like Teflon when it comes to weight, but if you aren't - you could skip the whipped cream, or just make half and use sparingly.  I'm not worried about the weight, it's the fat content of the cream since I don't digest fats well

 

This is only a recipe review.  We LOVED the taste of this - the texture for both of us was a little too dense in the cake part.  Would I make it again?  Probably, but with a different cake recipe. 

 

We are fortunate to get peaches from local orchards here in North Georgia, and this year, they were absolutely amazing - juicy and intense flavor.  Maybe it's the altitude.

 

IDK, maybe I baked mine too long - it was dry.  Good flavor though

 

All Photographs Copyright Tink's Kitchen and JSGrey