Ingredients
The following ingredients have 7 Servings
- 2 cups canned peaches (drained), or peeled peaches or frozen unsweetened sliced peaches, thawed
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cups flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
Instruction
- Preheat oven to 350 degrees. Use a 10- inch well seasoned cast-iron pan or clear glass pie pan (spray with cooking spray). TIP: You can also use parchment paper to lay down, then pour the butter; add the brown sugar.
- PARCHMENT: Melt 1/4 cup butter and stir in 1/2 cup brown sugar until blended. Spread over parchment paper. CAST IRON OR PIE PLATE: Place 1/4 cup butter in a 10-in. cast-iron and heat butter until melted, about 5-7 minutes. Or, melt the butter in a clear glass pie pan. Add the brown sugar.
- Arrange the drained (if using canned) peach slices on top of the brown sugar mixture.
- For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and almond extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating after each addition just until combined. Spread batter evenly over peaches.
- Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife blade around the edge of each cake to loosen it from the pan. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
- Peel off the parchment paper (if using).
- To make the whipping cream, pour into a medium bowl and whip until thick, about 2-3 minutes. Add the powdered sugar and vanilla and gently mix together for about 20-30 seconds.
- Serve the upside down cake warm with a dab of whipped cream on top!
