Peach Upside Down Cake Thursday, July 25, 2013


For The Caramel:
1 Cup Sugar
3 TBSP Water
2 TBSP Corn Syrup

For The Cake:
1 1/2 Sticks Butter (6 ounces) Melted
1 1/2 Cups Sugar
3 Eggs
1 Cup Buttermilk
2 tsp Vanilla
2 Cups all purpose Flour
2 TBSP Corn Meal
1 1/2 TBSP Baking Powder
3/4 tsp Salt
6 Peaches - Peeled and Cut Into Eight Pieces Each


For The Caramel:
Spray 2 9" cake pans with baking spray and line the bottom with parchment then spray again. Combine ingredients in a heavy sauce pan and cook over medium-high until it turns amber in color. Once it begins to boil do not stir. Pour the caramel into the cake pans and allow to cool. You want a thin layer of caramel in the bottom so you may not need all the caramel.

For The Cake:
In a mixer fitted with a paddle mix the melted butter and sugar together on medium for 2 minutes. Add the eggs and mix until light, about 2 minutes. Mix the vanilla and buttermilk. Stir together the dry ingredients. Add the dry ingredients alternatively with the buttermilk mixture beginning and ending with the dry ingredients. Mix for 3 to 4 minutes. In the cake pans with the cooled caramel line the bottom with the sliced peaches. Depending on the size of your peaches you may need more or less to line the bottom. Pour the cake batter over and tap a few times on the table to help it to settle. Bake at 350 degrees until browned and the center is firm to the touch. Allow to cool for 15-20 minutes then run a knife around the edge and turn onto a plate for serving.


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