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Author:
Franco Salzillo
This southern specialty just tastes like home. It also tastes like summer! The glossy and sticky peach layer covering this cake is fantastic, and everyone loves it. Interestingly, those peaches were once the bottom of the cake. Only after flipping it do they end up on top.
This is not your average peach cake, though; it’s a coffee cake, which means it’s a beautiful addition to your coffee table. Coffee time has just gotten better. Make this one for your next grown-up get-together, and thanks for the cake’s peachy personality; this one’s also fantastic for outdoor entertaining.
For this cake, you’ll need fresh peaches, brown sugar, butter, eggs, vanilla, flour, baking powder, milk and salt. Nothing out of the ordinary here.
What’s extraordinary is the technique. Making this type of cake is definitely fun and a bit scary. The flipping is pretty intimidating, but fear not, you’ll find a detailed recipe below.
The first thing you do for this one is the peach layer, so arrange the sliced peaches in the bottom of the pan with butter and brown sugar. The pan’s heat in the oven will caramelize this layer.
Then, you must make the cake batter and pour it over the peach layer. You see? This one’s not that hard! Once you bring the cake out of the oven, let it cool before unmolding the cake by flipping the pan over a plate or serving tray. You’ll get this one on your first try.
Melt 1/4 cup of the butter and place into a greased 9-inch round baking pan. Dust with brown sugar and arrange the peach slices all around. Set aside.
Preheat the oven to 350°F.
In a mixing bowl, combine the rest of the butter with the granulated sugar until frothy.
Incorporate the egg, vanilla, baking powder, salt and milk. Mix well until incorporated and airy.
Pour the cake batter over the peaches in the baking pan and bake for 40-50 minutes or until cooked through.
Remove from the oven and let the coffee cake cool down to room temperature before flipping it into the serving plate.
