Jammy Peach Upside Down Cake – Recipe!

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.

Ingredients

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

(Serves 8)

To Prepare:

1. 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.
2. In a large bowl, whisk together flour, baking soda and salt, set aside.
3. In a stand mixer, beat remaining 2 cups sugar and eggs for 3 minutes.  Add oil and mix for 2 minutes or until creamy.
4. Add 1/3 of dry mixture, alternating with 1/3 buttermilk, repeat twice more.  Spoon batter over peaches and smooth out on top.
5. 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.
6. Dust with powdered sugar, slice and serve.  Enjoy!