Peach Upside Down Cake

I am not into eating peach raw. They just don't taste appealing to me. However, if cooked I love it. 

We usually don't buy it as they always go waste, as neither of us like it. One day while I was blog hopping I landed on this recipe. Now, I am allergic to pineapples but the post left me drooling with the glazed pineapple and peach. I was like, what if I am allergic to pineapple, I could make the same with peaches and see if I could have a positive attitude towards cooked peaches. That is how I ended up making it and I am so glad that I did give a try. I have a sweet tooth but Jacob is not into desserts. Still he kept opening the refrigerator every now and then to cut out a piece and have it, that we both scrapped off the last bit of it and the cake didn't make it to the next day :). He keeps telling me every now and then how he dreamt about having that cake or he just felt a sudden craving to have it (I have never heard him crave for something sweet), that's when I know its time to make the next batch of this cake :).

I would definitely recommend you to try it. Make it and have it chilled. I am sure it is gonna taste heavenly.

Ingredients

For the cake

1. 1 1/2 cup of all purpose flour
2. 2 tsp of baking powder
3. 1/4 tsp of salt
4. 1 stick of unsalted butter @ room temperature
5. 1 cup of sugar
6. 2 large eggs
7. 1/2 cup of milk
8. 1 tsp of vanilla extract
9. 1/2 tsp of almond extract

For the topping

1. 2 peaches, pitted and sliced
2. 3/4 cup of brown sugar
3. 6 tbsp of unsalted butter

Method

• Preheat the oven to 350 F.
• In a large bowl, combine the all purpose flour, baking powder and salt and set aside.
• In another bowl, beat the butter and sugar. Then add the eggs and beat it well.
• Add the dry ingredients to the wet ingredients little by little while you keep mixing it.
• Heat the milk in a pan untill it starts to boil. Pour the hot milk to the batter while you keep beating the mixer. Now add vanilla extract and almond extract and mix it well.
• For the topping, heat the butter in a pan untill it melts. Now add the brown sugar and let it dissolve in it. Pour the mixture into a greased baking pan and spread it evenly on the bottom of the pan. Now line the peaches in the pan. 
• Slowly pour in the batter to the baking pan. 
• Bake it for about 30-40 minutes or untill a toothpick inserted comes out clean.
• Remove from the oven and let it cool for about 15-20 minutes before you invert it onto a plate. 
• Serve it hot or refrigerate it once it cools completely and serve chilled.

Tips

1. You could try making the topping in a cast iron skillet and lining the peaches in the same skillet and baking the cake in it. The original recipe includes the making of the cake in a cast iron skillet. However, baking it in a baking pan turned out fine for me.
2. Grease your pan well when you make it, else it would get sticky (like it did for me :)). Ever since I have made it has come out well but never got to click it because Jordan always wakes up when he gets to smell food :). May be some day I would be able to click decent pics of this cake :).

Recipe courtesy : Adapted from Brown Sugar