By: Jill F. Sandique
You probably learned this recipe in high school but with pineapples. That’s the most popular version of upside-down cake, but really, just about any fruit can work. Experiment with your favorites!
Makes 1 cake Prep Time 30 minutes Bake Time 50 to 60 minutes
For the caramel
1/2 cup water
1 1/2 cup sugar
1/4 cup unsalted butter, softened
3 to 4 peach halves sliced into wedges (or half a can)
For the cake
2 1/2 cups all-purpose flour, sifted
2 1/4 teaspoons baking powder
pinch of salt
3/4 cup fresh milk plus 3/4 teaspoon lemon juice
3/4 cup butter
1 1/2 cups sugar
2 teaspoons vanilla extract
1 Make the caramel: Caramelize water and sugar till light brown. Add the butter. Cook until bubbly. Cool for 30 seconds. Pour into a 9-by 2-inch round pan. Slice peaches. Arrange over the caramel layer.
2 Preheat oven to 350ºF. Sift together flour, baking powder, and salt.
3 In a non-reactive bowl, mix together milk and lemon juice. Set aside for 5 minutes.
4 Cream butter and sugar at low medium speed until light. Increase speed to medium and add the eggs one at a time, beating well after each addition. Blend well. Lower speed and fold in the dry ingredients alternately with the sour milk.
5 Pour into the baking pan with peaches and bake for 50 to 60 minutes or until done. Let the cake rest for 5 minutes then invert.