Peach Upside-Down Cake

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup water
• 2 tbsp unsalted butter
• 1 lb peaches (about 4 to 5), pitted and cut into 1/2-inch slices
• 1/2 cup sour cream
• 2 tbsp whole milk
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 sticks unsalted butter, room temperature
• 2 large eggs
• Whipped cream, for garnish
• Powdered sugar, for garnish

Instructions

1. 1

   for the peaches: Preheat an oven to 350 degrees. Spray a 9-inch cake pan with non-stick cooking spray and set aside.In a small saucepan add the sugar and water. Bring the mixture to a boil and stir to combine. Cook over medium-high heat until an amber-color caramel forms about five minutes. Remove the saucepan from the heat and stir in the butter. Next, pour the mixture into the bottom of the prepared cake pan. Place the peaches on top in a decorative circle.for the cake:In a medium mixing bowl combine the sour cream, milk and vanilla extract.In a stand mixer fitted with a paddle attachment mix the flour, sugar, baking powder, baking soda and salt. Next, add the butter and beat until the batter looks like moist crumbs.Beat the eggs in one at a time followed by the sour cream mixture. Once everything is well combined, pour the batter over the peaches. Bake the cake for about 50 to 55 minutes. Once cooked through let it cool for about 20 minutes and then invert the cake onto a serving plate. Serve with whipped cream and powdered sugar!