Deb Hanna, Keystone, SD
Peach Upside Down Cake
Peach Upside Down Cake Recipe
3 1/4 Cups of Sliced Fresh Peaches
1/2 Cup + 2 Tablespoons of packed dark brown sugar
1/2 teaspoons rum extract
In a medium bowl, toss together the peaches adn 2 tablespoons of brown sugar. allow mixture to sit for at least 30 minutes or up to 1 1/2 hours. Drain the peaches, reserving their liquid. In a small saucepan, melt butter. Add the remaining brown sugar and 2 tablespoons of the reserved liquid. Simmer for about 3 minutes. Take mixture off the heat and add rum extract. Pour this mixture into prepared 9 inch round cake pan, tilting to coat the entire bottom. Don't worry if the mixture hardens; it will milt during baking. Place peach slices, overlapping slightly on the bottom and around the sides of the pan. Use two layers of peach for more peach flavor. Set Aside.
3 lg egg yolks, at room temperature
1/2 cup sour cream, divided
1 Teaspoon vanilla bean paste
1 Teaspoon almond extract
1 1/2 cups fake flour
3/4 cup sugar
3/4 cup sugar
3/4 Teaspoon baking powder
1/4 Teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
9 tablespoons softened unsalted butter
In a medium bowl, whisk egg yolks, 2 tablespoons of the sour cream, vanilla bean paste and almond extract just until combined.
In the bowl of a stand mixer fitted with flat beater, mix the flour, sugar, baking powder, baking soda, salt and nutmeg on low speed for 30 seconds. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1/1/2 minutes. Scrape down sides of bowl.
Starting on low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition ton incorporate the ingredients and strength the structure. Scrape down sides of bowl. using a silicone spatula, drop the batter in big blobs on the top of the peaches. Then smooth surface evenly with small offset spatula.
Bake the cake at 350 degrees for 35-45 minutes or until golden brown or when a cake tester inserted into the cake comes out clean. Run a small metal spatula or knife between the sides of the pan and the cake. Let cake sit for approximately 10 minutes. Invert cake onto serving plate. leave the pan in place for 1-2 minutes. If any peach slices have stuck to the pan, use a small spatula to place them back on the cake.
if desired, serve with fresh whipped cream.