Double Layer Peach Upside Down Cake

peach-cake

Peach “Top” Layers
½ cup (1 stick) unsalted butted, softened and separated
½ cup light brown sugar, separated
Peach slices (estimated 4 Fresh or ¾ large jar/can of peaches)

Cake Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Method
Preheat oven to 350 degrees. Line two 8” round pans with wax paper, then coat sides with cooking spray or butter (and flour to be extra careful).

Melt butter in microwave. Pour ¼ cup into each cake pan, then sprinkle ¼ cup brown sugar over the top (in each). Slice and lay a layer of peaches on top.

Mix together flour, baking powder, and salt. Set aside.

In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches (powder).

Mix in flour mixture in three batches, alternating with two batches of buttermilk & peach mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cake pans (I used about 2 ¼ cups in each – there will be batter leftover – if you’re really daring, go for a third layer!).

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 25-30 minutes. Keep a close eye – this time is an estimate. I checked the cake at 15 minutes, 20, 22, 25, etc. Until it was cooked all the way through.

Serve with fresh whipped cream. Yum!

Peach Cake recipe, adapted from: Week of Menus Blog

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