Peach Upside Down Cake

We make this cake with just about any sort of fruit, even the dregs of jars of jam as the base. It comes out perfectly every time.

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2 cups peaches, fresh or frozen
9 tbsp butter
1/4 cup buttermilk
1/4 cup sour cream
3 egg yolks
1 tsp vanilla extract
1 1/2 cups Granor pastry flour
2/3 cup sugar
3/4 tsp baking powder
1/2 tsp salt


  1. Heat oven to 350F
  2. Grease a 9 inch cake pan and line with parchment
  3. Spread the fruit over the parchment
  4. In a medium bowl combine the butter, buttermilk, sour cream, yolks, and vanilla
  5. In a large bowl combine the dry ingredients
  6. Combine the wet and the dry ingredients and work for 2 minutes to develop the structure
  7. Spread the batter over the fruit and bake until golden brown and a knife comes out cleanly when inserted in the center, about 25 minutes