When you think of an upside down cake, your brain, more than likely, signals alarms for pineapple upside down cake.
Well, because it’s almost Friday, why stick to the classics? “Well behaved woman seldom make history,” right? So, in addition to using a fruit of a different kind, I had some Appleton Jamaican rum, purchased from the island, that I added to the brown sugar, butter and cinnamon mixture – ONLY 2 Tbsp!! 🙂
After making this cake with peaches, I am convinced that not only would any type of fresh fruit would work, but that any type of fresh fruit would be divinely delicious.
The most tedious part of this recipe was peeling and slicing the peaches. I truly struggled with separating the peach from the pit. However, in the end, it was worth it.
Apparently, someone struggled with peach pits long before me, because if you simply type “peach pitter,” into a Google search, endless options are available. So, next time! 🙂
We’d love to hear from you! Let us know if you’ve tried an upside down cake with a different fruit!
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Rum Peach Upside Down Cake
- 4 Tbsp Butter
- 3/4 C Brown Sugar
- 1/2 tsp Cinnamon
- 2 Tbsp Rum
- 6 Peaches, peeled & sliced into 1/4-1/2 inch slices
- 2 C All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 12 Tbsp Butter, room temperature
- 3/4 C Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- Place a 9-inch cake pan on your stovetop on low. Add the butter, once melted, whisk in the sugar and the cinnamon until it starts to bubble.
- Whisk in the rum, then stir and turn off the heat. Allow the mixture to sit while you make the cake.
- Preheat the oven to 350 degrees F. In a medium bowl, mix flour, baking powder, salt and cinnamon, set aside.
- Place butter in a bowl and using a mixer, stand or hand, beat on medium speed until creamy.
- Beat in the sugar and gradually increase the speed to high, beating until fluffy. Scrap down the sides if necessary.
- Beat in each egg, one at a time, until well combined. Beat in the vanilla extract.
- With the mixture on low, add the dry ingredients just until the batter comes together. Be careful not to overmix.
- Place the peaches in the bottom of the pan, on top of the sugar, butter and rum mix.
- Spoon batter all over the peaches and using a spatula, gently spread the batter evenly to cover to the edge of the pan.
- Bake the cake for 35 to 40 minutes. Remove from oven and allow the cake to cool for 5 minutes, no longer, no less. Run a knife along the edges of the cake. Place a plate over top and carefully flip the cake to remove it from the plan.
- Let cake cool and serve.
Note: A nice addition to serving this cake is a dollop of homemade whipped cream or a scoop of vanilla ice cream on top.
© 2016 Biscuits & Savvy