California Peach Upside Down Cake
Contributed by: News Canada
Courtesy of the California Cling Peach Board (NC) - This cake combines the flavours of cinnamon, vanilla, and canned peaches to
create a colourful dessert that tastes incredible when served with creme fraiche or unsweetened
whipped cream. This moist cake is perfect for easy entertaining since it doesn't need to be frosted
or decorated to look fabulous!
Directions:
Fruit layer:
- 2 tbsp butter 30 mL
- 1/3 cup dark brown sugar 75 mL
- 1 tsp cinnamon 5 mL
- 1 can (28 oz/796 mL) sliced California Cling Peaches or U.S. Bartlett Pears, well drained
Cake:
- 1/2 cup unsalted butter, softened 125 mL
- 3/4 cup granulated sugar 175 mL
- 2 eggs
- 1 tsp vanilla 5 mL
- 1 1/2 cup all-purpose flour 375 mL
- 1/3 cup cocoa powder 75 mL
- 2 tsp baking powder 10 mL
- 1 tsp cinnamon 5 mL
- pinch salt
- 3/4 cup milk 175 mL
Place butter in a 9 in. (23 cm) square cake pan and set in a 350 F (180 C) oven until melted; brush
sides of pan lightly with some of the butter. Stir in brown sugar and cinnamon and spread evenly
in pan.
Fan peaches out in bottom of pan. Reserve.
In bowl using electric mixer, cream butter; add sugar and beat for 2 minutes or until light and
fluffy. Beat in eggs, one at a time; scrape down sides of bowl and add vanilla. Beat until well
combined.
In a separate bowl, stir together flour, cocoa, baking powder, cinnamon and salt. Stir into
butter mixture in three additions, alternating with milk. Beat just until well combined.
Spoon batter over reserved peaches and spread out batter to cover fruit completely, using a
spatula or offset palette knife.
Bake in 350 F (180 C) oven for 40 to 45 minutes or until cake springs back when touched.
Cool in pan on wire rack for 10 minutes; run a knife around edge of pan to loosen cake; invert
onto a platter.
Serving Size: Makes 10 servings.
