Description
A moist and flavorful cake with caramelized peaches and warm spices, baked upside-down.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups sliced ripe peaches (about 3-4 medium peaches)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter and 1/2 cup of the granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, toss the sliced peaches with the lemon juice and the remaining 1 cup of granulated sugar.
- Spread the peach mixture evenly over the bottom of the prepared cake pan.
- Carefully pour the cake batter over the peaches.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.
Notes
- Ensure your peaches are ripe for the best flavor and texture.
- Do not overmix the cake batter.
- Allow the cake to cool slightly before inverting to prevent it from breaking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American