Peach season is now and if you haven’t already done so, go get some summertime peaches from a local farmer’s market. Golden ripe seasonal peaches are perfection all by themselves, but baked into my jammy peach upside down cake — they’re even better. This upside down cake is made slightly different because it starts with peach jam, either homemade or store-bought. Traditional upside down cakes normally begin with melted butter and sugar in the base of the pan, before layering fresh fruit. However in my recipe, I spoon peach jam or preserves first, then layer in the freshly sliced fruit. I think my version gives this upside down cake a fruit-forward taste, highlighting what summer’s all about.
Making your own peach jam is as easy as slicing up a peach and cooking it with 1/4 cup sugar and a splash of water, until it has a runny jam-like consistency that can be spooned into a pan. The fresh peaches are sliced (left the skins on because I prefer some texture), then layered in a concentric circle on top of the jam before spooning in the batter. After baking, invert onto a plate and wait until it cools to room temperature before dusting with powdered sugar. It’s one of summer’s best cakes – oh yes.
1/2 cup peach jam or preserves
2 large fresh peaches, sliced
2 1/4 cups granulated sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 1/4 cup buttermilk or whole milk with 2 teaspoons white vinegar
1/4 cup confectioner’s sugar
- Preheat oven to 350 degrees. Grease or spray 10-inch cake pan or springform. Sprinkle 1/4 cup sugar into bottom of pan and spoon peach jam over top. Spread out evenly and top with peach slices, set aside.
- In a large bowl, whisk together flour, baking soda and salt, set aside.
- In a stand mixer, beat remaining 2 cups sugar and eggs for 3 minutes. Add oil and mix for 2 minutes or until creamy.
- Add 1/3 of dry mixture, alternating with 1/3 buttermilk, repeat twice more. Spoon batter over peaches and smooth out on top.
- Bake in oven for 45-50 minutes, or until a toothpick comes mostly clean. Remove and let cool 10 minutes before loosening edges with knife and inverting onto a cake plate. Let cool to room temperature.
- Dust with powdered sugar, slice and serve. Enjoy!