Do I need to peel the peaches?

You can if you want to, but I never do. I give them a good gentle scrub to make sure they are clean, and then I slice them in half, pull out the pit, and slice the halves into thin slices, peel and all!

Are you sure this is going to come out of the pan okay?

I am! You are going to butter your pan generously, and you are going to wait until it is cool, and then you are going to put your serving dish on top of the baking pan, flip it over and give it a little jiggle. It works every time!

What should I do with all the buttermilk I have left over?

SO MANY POSSIBILITIES. But my top three suggestions would be homemade ricotta cheese (so easy!), Buttermilk Fried Chicken Tenders , and/or Coca-Cola Cake . (Now I'm hungry).

Have a question I didn't cover?

Drop your question in the comments section below and I promise to answer pronto!

Peach Upside Down Cake

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5 from 2 reviews

This easy recipe for the best peach upside down cake is rich with the flavors of brown sugar, vanilla, and sweet peaches!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 tablespoons butter, softened
1/2 cup brown sugar (either light or dark is just fine)
2 large ripe peaches, sliced into about 12 wedges each
1 1/2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 teaspoon vanilla
3/4 cup buttermilk
2 eggs, beaten to blend

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Instructions

Preheat oven to 350 and spread the softened butter all over the bottom and sides of an 8 inch square baking pan.
Spread the brown sugar over the bottom of the pan, and then put the peach wedges in a single layer across the sugar, covering the full bottom of the pan.
Mix together the flour, granulated sugar, baking powder, cinnamon, nutmeg and baking soda in a large mixing bowl.
Mix together the vegetable oil, vanilla, buttermilk and eggs. Pour this egg mixture into the flour mixture and stir until well combined. Now pour the batter evenly over your sliced peaches.
Bake for 40 minutes or until cake is set (a toothpick stuck into the center should come out clean).
Let the cake cool for about ten minutes, and then slide a knife around the edges to loosen it. Let it cool completely.
Now! Here comes the exciting part. Place a serving dish over the top of the baking dish and carefully flip it over so the cake comes out peach side up.
Cut into squares and serve!

Notes

- Peaches: Look for peaches that are slightly soft to the touch with no visible bruises. If you can only find super hard ones, give them a few days on the counter to ripen.

- Buttermilk: You can find this in the dairy aisle, usually near the cream. Use the leftover buttermilk in the carton to make fresh ricotta cheese!

- Flour: Regular all purpose flour is what you need.

Find it online: https://www.framedcooks.com/best-peach-upside-down-cake/