Rum Peach Upside Down Cake!
Fresh fruit covered with a butter, brown sugar and rum glazed atop a fluffy cake. © 2016 Biscuits & Savvy
Servings Prep Time
8Slices 25Minutes
Cook Time
40Minutes
Servings Prep Time
8Slices 25Minutes
Cook Time
40Minutes
Ingredients
Topping
Instructions
Topping
  1. 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.
  2. Whisk in the rum, then stir and turn off the heat. Allow the mixture to sit while you make the cake.
  3. Whisk in the rum, then stir and turn off the heat. Allow the mixture to sit while you make the cake.
  4. Whisk in the rum, then stir and turn off the heat. Allow the mixture to sit while you make the cake.
Cake
  1. Preheat the oven to 350 degrees F. In a medium bowl, mix flour, baking powder, salt and cinnamon, set aside.
  2. Place butter in a bowl and using a mixer, stand or hand, beat on medium speed until creamy.
  3. Beat in the sugar and gradually increase the speed to high, beating until fluffy. Scrap down the sides if necessary.
  4. Beat in each egg, one at a time, until well combined. Beat in the vanilla extract.
  5. With the mixture on low, add the dry ingredients just until the batter comes together. Be careful not to overmix.
  6. Place the peaches in the bottom of the pan, on top of the sugar, butter and rum mix.
  7. Spoon batter all over the peaches and using a spatula, gently spread the batter evenly to cover to the edge of the pan.
  8. 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.
  9. Let cake cool and serve.
Recipe Notes

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

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