I had a handful of peaches that needed to be eaten, so I did a quick Google search and realized I have never made an upside down cake. I had all of the ingredients except the sour cream and vanilla bean, but I knew I could substitute. I used Greek yogurt and vanilla extract instead and I think it improved the recipe.
A great thing about waking up at 7 AM to bake (I am cursed and can’t sleep in) is that it leaves the rest of your day free. After baking in my bikini, I joined my friend, Denver, at the lazy river for some inner tube fun.
Denver is a member of the Jewish Community Center (JCC), which has a pool, lazy river, and a ‘fast’ slide. The little girls in front of me in line told me that they don’t go down the fast slide because it is dark and you cannot see. I told them not to be scared and led by example (I went up and down the fast slide). Our pep talk ended with high fives, but the verdict is still out on whether or not they did the slide that day.
Denver and I crossed another one off the bucket list and had a great day in the sun.
UPSIDE DOWN PEACH CAKE
Recipe via Southern Living (and tweaked by me)
Preheat oven to 350º. Toss the peaches with lemon juice. Sift together flour, baking powder, and baking soda.
Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter.
Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.
Beat vanilla extract and remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition.
Add Greek yogurt, beating until blended. Gradually add flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed.
Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.
Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.
Carefully invert cake onto a serving plate, and drizzle with any reserved liquid. Cool slightly.