Peach Upside Down Cake

“Movin’ to the country, gonna eat tons of peaches. Movin’ to the country, gonna eat Pine Tree State tons of peaches.” I’m certain you’re singing this song in your head straight away, and if you’re not as a result of you don’t grasp this song go hear it right now!

Even though my need to maneuver to the country isn't sturdy, feeding tons of peaches is; and since tomorrow kicks off National Peach Month, what higher thanks to do therefore than with this peach the wrong way up cake?

Peach the wrong way up cake may be a stunning cake to form once you wish to impress your friends for brunch. however don't be concerned these straightforward steps can break it down and create it super easy to form. the wrong way up cakes forever look therefore tortuous, however I’ll allow you to in on a touch secret: this one is soo straightforward to place along. It’s filled with drip from your chin great goodness. to not mention a healthy quantity of sugar, butter and cheese.

This is actually a cake you create once you don’t care concerning calories or sugar or if you eat three items in one sitting. you furthermore mght create this cake once you wish to impress your friends with the very fact that you simply created associate degree the wrong way up cake within the initial place.

A perfect brunch cake. Peach the wrong way up cake appearance tougher to form than it very is. Follow these straightforward directions and you will have the proper cake to impress your brunch guests. contemporary peaches square measure one amongst the few fruits that tend to solely create their look throughout the summer. And  aren’t sold  year spherical like strawberries or grapes. therefore once they do create their superb fuzzy, yellow scraped debut it’s a cheerful day in my book. which suggests that it’s necessary to form associate degree extravagant  cake before these juicy beauties disappear

Ingredients

Cake Ingredients:

• 2 ¼ cups all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 tsp. vanilla extract
• 8 oz cream cheese, cubed

Peach Ingredients:

• 2 large peaches, peeled and sliced (about 2 cups)
• 4 Tbsp. butter
• ½ cup packed brown sugar

Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 Tbsp. butter, softened
• 1 ½ cups powdered sugar, sifted
• ½ tsp. cinnamon
• ¼ tsp. vanilla

Directions:

1. Preheat oven to 350°F. Grease a 10” Bundt pan with cooking spray and dust with flour.
2. In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
3. In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat on until completely incorporated and smooth.
5. Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
6. In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
7. Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
8. Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
9. Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
10. For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth.
11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
12. Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the top.

Recipe From : I Only Came For The Cake