Fresh peaches and pecans combine for a deliciously southern Peach Pecan Upside Down Cake.
So I decided to turn my French Strawberry Cake into another southern cake. First I took that ever popular cake recipe and made it into a Kentucky Apple Skillet Cake. Fresh apples, bourbon and pecans combine for a perfect Fall dessert.
But since it’s summer and fresh peaches are in season I decided I needed to make a version of my favorite cake with fresh peaches. The sugar and fresh peach slices are sprinkled on the bottom of the pan and then inverted after baking.
I added pecans to the batter for some extra flavor, crunch and Southern charm, but the cake would be just as delicious without them if you are not a pecan fan. A little dollop of whipped cream and you’ve got a summery slice of cake ready for any occasion. Even just for after dinner on a typical Tuesday night.
This cake is so quick to make and it bakes up beautifully. Plus it likes all kinds of fruit. Strawberries, apples and now peaches. Try it with blueberries and raspberries for a Patriotic twist too!
Peach Pecan Upside Down Cake
- 1 1/2 cups fresh peaches peeled and sliced
- 1/4 cup sugar
- 1 stick unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pecans finely chopped
- 1/2 cup sour cream
Preheat oven to 350 degrees.
Spray a 9-inch round cake pan generously with cooking spray.
Spread the slices peaches evenly along the bottom of the pan.
Sprinkle the peaches evenly with 1/4 cup of the sugar.
With a hand or stand mixer, beat together the butter and remaining 1 cup of sugar until pale and fluffy, about 3 minutes.
Add the eggs and vanilla and beat until smooth.
In a clean bowl, whisk together the flour, baking powder, salt and pecans.
Add half the flour mixture to the butter mixture and beat on low speed until combined.
Add the sour cream and beat on low speed until combined.
Add the remaining flour mixture and mix until combined, using a spatula to scrape down the sides of the bowl to make sure the batter is evenly mixed.
Spread the cake batter evenly on top of the peaches and sugar, smoothing the top.
Bake for 35 - 40 minutes or until the top of the cake is lightly browned and springs back when gently pressed in the middle.
Allow the cake to cool in the pan for about 15 minutes.
Run a knife around the edge of the cake and invert onto a plate.
Allow to finish cooling before slicing and serving.