I love pineapple upside down cake and it’s my usual sweet treat craving but I don’t always want to use canned pineapple when I can use more flavorful, in-season and local fruit. I had a bunch of leftover peaches from a farmer’s market excursion and decided to try using them instead of my usual pineapple for a peach upside down cake. The results were far better than I could have imagined, I didn’t mind having to make it a few times. It’s like a peach caramel coffee cake. So good.
While testing the cake a few times, I also updated the cake part of this recipe. The original recipe that I’ve used for years calls for buttermilk but I found that annoying. I hate buying specialty ingredients that I only need a little bit of. What are you supposed to do with the rest?! I end up throwing it away, hence why I find it annoying. One of my favorite kitchen hacks is combining whole milk with lemon juice, letting sit for five minutes and you have a great buttermilk substitution. I don’t find that the overall taste changes, the lemon isn’t detectable.
As we were testing this recipe, we decided that an upside down cake is the perfect cross between a pie and cake, especially this peach variety. We also found that it’s super tasty the next morning with a cup of coffee and have a couple of other seasonal varieties that we are working on in the test kitchen and will publish in the coming months.
- 3 Tbsp unsalted butter
- 1/2 cup light brown sugar
- 1 medium peaches, thinly sliced
- 3/4 cup sugar
- 1 1/2 cups flour
- 1/2 tsp cinnamon
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg, at room temperature
- 1/2 cup 2% or whole milk, at room temperature
- 1 Tablespoon lemon juice
- 1/2 cup plain Greek yogurt and/or sour cream, at room temperature
- 5 Tbsp butter, melted and slightly cooled (I use Kerrygold)
- 2 tsp vanilla extract
- Preheat oven to 350°F. Combine butter and brown sugar in a well seasoned 10-inch cast iron or heavy bottomed skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and top with peaches and set the skillet aside.
- Combine milk and lemon juice together and let sit for 5 minutes while you gather the rest of the ingredients for the cake. The original recipe called for buttermilk but I generally don’t have buttermilk or like to purchase a container of buttermilk that I’m only going to use ½ cup of so I make my own by combining lemon juice and regular milk.
- For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together egg, lemon and milk mixture, yogurt (or sour cream), melted butter, and vanilla in a small bowl; add to flour mixture and stir just until combined.
- Pour batter evenly over peach topping and smooth with an offset spatula or butter knife. Bake for 35 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean. Remove from oven and let the cake rest for 5 minutes. Use a thin spatula to loosen cake from sides of skillet and carefully invert onto a cake stand or serving plate. Serve on it’s own or with whipped cream. This cake gets better, in my opinion, as it sits overnight so make sure you save a little piece to have with your coffee the next morning.
The original recipe called for buttermilk but I generally don’t have buttermilk or like to purchase a container of buttermilk that I’m only going to use ½ cup of so I make my own by combining lemon juice and regular milk.