I first made this delightful Peach Upside Down Cake last summer at the height of peach season. The cake is light and fluffy and the added lemon rind enhances the peach flavour.
But as winter lingers on, it is a nice fresh dessert to make using canned peaches or pineapple. We have been very lucky this winter and fresh pineapple has been very reasonable and sweet.
I have also made this recipe with the fresh pineapple and it is delicious.
Peach Upside-Down Cake
The cake is light and fluffy and the added lemon rind enhances the peach flavour.
Ingredients
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 can peaches
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 6 tbsp butter - softened
- 3/4 cup white sugar
- 1 lemon zest
- 2 eggs
- 3/4 cup sour cream
Optional
- 5 peaches - fresh, if available, substituting for the can
Instructions
- Grease a 9 inch cake pan or tart tin with butter.
- In a small saucepan, melt the 1/4 cup and combine with brown sugar and maple syrup. Stir over moderate heat until sugar is entirely dissolved.
- Pour the saucepan into the bottom of the cake pan and arrange the peach slices on top, cut side up.
- Stir together the flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, cream the remaining 6 tbsp of butter with the white sugar and grated lemon zest. Beat in eggs one at a time. Fold in flour mixture alternately with sour cream.
- Spoon batter evenly over the peaches. Bake at 350 deg F (150C) for about 40 minutes, until the top is golden and a cake tester comes out clean.
- Set cake pan on a rack for 5 minutes, then loosen the edges of the cake and turn out onto a serving plate. Serve warm or at room temperature, with or without whipped cream.
Optional
- I have also made this recipe using fresh cut up pineapple. I just add enough pineapple to nicely cover the sugar, butter, maple syrup mixture and then follow the rest of the steps.