Grandma's Chocolate Peach Upside Down Cake
- Preparation time: 15 minutes
- Baking time: 35 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 20 minutes
Ingredients
Pan:
- 9-inch round cake pan
- 1 tablespoon butter, softened
Brown Sugar Base:
- 4 tablespoons butter (½ stick butter)
- ½ cup packed brown sugar
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
Peaches:
- 2 cups thinly sliced firm, ripe peaches (2 to 4 peaches)
Ingredients to be Creamed For Cake Batter:
- 4 tablespoons butter (½ stick butter), softened
- ¾ cup sugar
Unsweetened Chocolate:
- 1 square unsweetened baking chocolate, melted
Moist Ingredients:
Dry Ingredients for Cake Batter:
- 1¼ cups flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Buttermilk for Cake Batter:
Orange Zest:
- 1½ teaspoons grated orange zest
Topping:
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 350°.
- Butter the sides of a 9-inch round cake pan; set aside.
- In a small saucepan on low heat, whisk together butter, brown sugar, nutmeg, and cinnamon until the butter has melted and the mixture is smooth in texture.
- Pour the brown sugar mixture into the cake pan and spread to cover the bottom evenly; set pan aside.
- Cut peaches in half, remove pits and thinly slice. Peach skins can be left on or removed based on personal choice (I leave my on).
- Arrange the peach slices over the brown sugar mixture in the baking pan; set aside. See slide show for example of how to arrange slices.
- On low heat melt the unsweetened chocolate in a small saucepan; remove from heat and set aside.
- In a large work bowl, cream softened butter and ¾ cup sugar until light and fluffy.
- Add the melted chocolate, mixing to incorporate.
- Add egg and vanilla to work bowl and mix in.
- Add dry ingredients to the work bowl. Mix on low speed until just incorporated.
- Pour buttermilk into work bowl and mix on low speed until incorporated.
- Scrape down sides of bowl and add the orange zest.
- Turn the mixer up to medium-high speed and mix the batter for 1 minute, scraping the sides as needed.
- Pour the cake batter over the peaches, using a spatula to spread evenly.
- Bake for 35 to 45 minutes, or until the cake springs back when touched and a toothpick inserted in the middle comes out clean.
- Cool on a rack for 30 minutes to 1 hour.
- Loosen the cake from the sides of the pan.
- Cover the top of the cake pan with a serving platter.
- Turn the cake pan and platter upside down so that the platter is on the bottom and the cake pan is on the top.
- Gently lift the cake pan away from the cake.
- Serve with whipped cream.
Comments
I was skeptical about this recipe, but my Grandma Dorothy wrote "good" out to the side of her recipe card so I decided to try it. It is actually delicious! The chocolate cake with the hint of orange zest compliments the peach and spiced brown sugar topping.