So summer is coming to an end round these parts. The past few days in Colorado have been beautiful. Like spend all day outside beautiful. Crisp clean country air. Ahhh. I love it. The only problem is there are a lot of mosquitoes in our area which inhibits us from enjoying the outdoors without totally drowning ourselves in deet. YUCK.
The kids and I have to run with arms whirling around our bodies just to load up in the van to go to school in the morning and same with coming home. It has got to be a sight for seeing. I’m sure anyone driving by would chuckle in agreement because they do the same thing or start driving faster because they don’t want to be followed by a van full of loons.
So onto dessert. This peach upside down cake is delightful. A perfect way to use those peaches that need ate pronto. They were on sale last week so I thought I would pick some up for eating and I thought about this cake. The caramelized peaches pair perfectly with the moist lightly cinnomony (is that a word?? it is now 🙂 ) cake. So don’t throw away those ripe peaches and make this cake instead.
- 1/4 c butter
- 2/3 c packed brown sugar
- 2 c peeled sliced fresh peaches
- 1 1/3 c all-purpose flour
- 3/4 c sugar
- 1/3 c melted butter
- 3/4 c milk
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg
Preheat oven to 350 degrees.
Melt butter in a 10 inch ovenproof skillet or a 9x9 inch square pan. Sprinkle brown sugar over melted butter. Arrange peach slices on brown sugar.
Beat remaining ingredients with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes, scraping bowl occasionally. Pour over peaches.
Bake for 45-50 minutes in skillet or 50-55 minutes in square pan. (or until toothpick inserted in middle comes out clean.)
Immediately turn cake upside down onto a heatproof plate. Let skillet or pan remain over cake a few minutes so brown sugar topping can drizzle over cake. Cool for 15 minutes before serving.