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| My husband says, "This is my favorite upside-down cake, don't change a thing"... |
Servings: (9-12)
Prep: 20 Mins.
Bake: 35 to 37 Mins.
INGREDIENTS
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
3 large eggs, beaten
⅓ cup peach nectar (I prefer Kerns)
1 stick salted butter, melted
¾ cup light brown sugar, packed
1 (24-oz. jar) peach slices (Kirkland brand from Costco)
--Homemade whipped cream for serving
DIRECTIONS
Preheat oven to 350 degrees. Set aside an 8x8x2" square, dark baking pan.
For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and ginger. Add the vanilla extract, beaten eggs and peach nectar; mix until well blended, and set aside.
Meanwhile, melt the butter in the microwave, covered, in a glass bowl for about 1 minute and 20 seconds. While hot, whisk in the brown sugar for 1 minute, pour the mixture into the bottom of the baking pan.
Line peach slices in a nice pattern on top of the butter-sugar. Pour cake batter on top of the peach slices, gently so as not to disturb the sliced peach layer.
Bake cake for 35 to 37 minutes (turning half way for even baking) or until a toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve with homemade whipped cream!
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