Peach Pecan Upside Down Cake
Servings 8
Ingredients
- 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
Instructions
- 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.