Upside Down Peach Cake

Back in September when peaches were in season, I gave the Upside Down Peach Cake recipe on Baking Bites a try.  The recipe listed below is without any changes.  I reduced the butter slightly.  I also used 2 6-inch square pans instead of the 9-inch round cake pan indicated.  Needing to spread the batter a bit wider, I reduced the baking time to about 20 minutes.  The result was a moist and extremely tasty cake!  You could bake a bit longer for a more crisp top, but the cake will end up less moist.  It won't be long before I try this again.

Upside Down Peach Cake
Printable Recipe

Ingredients:

1/4 cup sugar (for topping)
2 medium-large peaches
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoon butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Directions:

1) Preheat oven to 350F.
2) Grease a 9-inch round cake pan with butter, add 1/4 cup sugar to the bottom of the pan and tilt pan to coat base (not sides) with an even layer.
3) Slice peaches in quarters, then slice each quarter into thirds. There is no need to peel the peaches. Arrange peaches in a spiral pattern on the bottom of the cake pan.
4) In a medium bowl, whisk together flour, baking soda and salt.
5) In a large bowl, cream together butter and sugars. Beat in eggs, one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, stirring only until no streaks of flour remain.
6) Pour into pan and spread into an even layer on top of peaches.
7) Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8) Let cake cool for 2 minutes, then run a knife along the outside edge of the cake and invert pan onto a wire cooling rack.  Allow cake to cool before slicing.