Peach Upside Down Cake
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Ingredients
Cake Ingredients:
- 2 ¼ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 ½ tsp. cinnamon
- ½ tsp. allspice
- ½ tsp. nutmeg
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 tsp. vanilla extract
- 8 oz cream cheese, cubed
- 2 large peaches, peeled and sliced (about 2 cups)
- 4 Tbsp. butter
- ½ cup packed brown sugar
- 4 oz cream cheese, softened
- 4 Tbsp. butter, softened
- 1 ½ cups powdered sugar, sifted
- ½ tsp. cinnamon
- ¼ tsp. vanilla
Directions:
- Preheat oven to 350°F. Grease a 10” Bundt pan with cooking spray and dust with flour.
- In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
- In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat on until completely incorporated and smooth.
- Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
- In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
- Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
- Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
- 10. For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth.
- 11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
- 12. Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the top.
- And then, visit for full instruction: https://www.ionlycameforthecake.com/peach-upside-down-cake/
Notes
- Note: Fresh peaches are best in the summer, but if you are by chance making this cake during the off-season, frozen, thawed peaches work just fine.
- Note: Do not overcook your brown sugar and butter for the peaches. Crack your teeth caramel does not make for an enjoyable brunch.
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