The City Magazine Since 1975

Peach Upside-down Cake

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  • 12 Tbs. unsalted butter, room temperature, divided
  • 1/2 cup packed light brown sugar
  • 3 medium peaches, pitted and sliced
  • 1 cup sugar
  • 2 Tbs. lemon zest
  • 2 eggs
  • 1 1/3 cups cake flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Pinch cayenne pepper
  • 1/4 tsp. allspice
  • 1/2 cup heavy cream

    Preheat oven to 350°F. Place four tablespoons butter in 10-inch cake pan. Heat butter in preheated oven, just until melted. Sprinkle brown sugar evenly over butter and arrange peach slices over sugar mixture, shingling around pan in even pattern.

    Using mixer, cream sugar and remaining butter with lemon zest until light in color. Add eggs one at a time, beating until combined after each addition.
    In separate bowl, sift cake flour, baking powder, salt, and spices together. Add dry ingredients to wet ingredients, alternating with cream. Spoon batter over peaches, being careful not to disturb pattern.

    Bake for 50 minutes, testing with toothpick to make sure batter is cooked through.

    Let cool for 10 minutes, invert onto wire rack to finish cooling. Serve with Rum Raisin Whipped Cream or Quick Vanilla Ice Cream.