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.