Really Love Your Peaches, Want to Shake Your Tree

This upcoming Wednesday is one of our parishioner's birthdays, Mary. With my super busy schedule of packing for our big move, working, personal appointments, etc, I wasn't quite sure what I could rustle up for her quickly yet still make it special. I spotted peaches on sale at Aldi this week and was craving a succulent peach cobbler but only she could do justice to my craving. Mary is one of the best bakers at our church and makes the BEST peach cobbler. My next thought, peach upside down cake. I've seen a couple pictures of these on Pinterest done in a cast-iron skillet with a shortbread recipe. My grandmother used to make pineapple upside down cake with Duncan Hines cake mix with a special pan with the molds make for the pineapple rings. It was our special time each Christmas baking about a dozen of those babies. I figured a peach cake shouldn't be anymore less different. Little brown sugar, butter, peaches, topped with my own from scratch yellow cake mix. I abhor cake mixes. You will rarely see a cake mix on here. Once in a blue moon, ya'll, once in a blue moon. 

I decided to do mine in a 9inch wilton round cake pan. 

Peach Upside Down Cake

Makes 2-9inch Cakes

For the topping

3/4 cup brown sugar (each pan)

1/4 cup unsalted butter (each pan)

6 fresh peaches, peeled, sliced, (3 peaches per pan)

Preheat over to 350 degrees, put required brown sugar and butter in each pan and place in over long enough to melt butter. Take pans out and stir melted butter into brown sugar. Arrange sliced peaches around the edges and then into the middle. (do make sure to overlap to get all the peaches in the pan. as you can see, some of my peaches are backwards, I want yours to look prettier than mine, ha!)

Spray the sides of the pans with a little cooking spray to prevent sticking. 

Divide cake batter(see recipe below) evenly among two pans and smooth tops. Bake for 35 mins

Let cool on wire rack for 10 mins. Place plate on top of pan and flip over. Lift and see the beautiful creation you made! Spectacular right!

For the cake~

1 cup unsalted butter (room temp)

2 cups white sugar

5 egg yolks

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 3/4 cups milk

1. Cream together butter and sugar until light and fluffy for about 5 mins on med speed. Beat in egg yolks and vanilla scraping bowl.
2. In a separate bowl, combine flour, baking powder, and salt and sift. Add to creamed mixture alternately with milk ending with flour. Scrap down side and mix for additional 30 secs. 
3. Pour evenly into two 9inch round pans

Until next time! Enjoy!

~Buffy