Life’s a Peach: Darling Magazine Peach Upside-Down Cake

If you aren’t familiar with Darling Magazine, you should be. They are absolutely lovely. There are not many media sources who are portraying women in such a positive, optimistic and thoughtful way. Their goal is to inspire and empower rather than mold and influence. I feel it goes without saying that I was proud and elated when I was asked to do a collaborative web video series with them.

For the first installment we made a peach upside-down cake. And I have to tell you. It. Is. Good. One of my favorite cakes I’ve made. It is delicious. It is beautiful. And there is that thrilling moment when you first pull back the pan to reveal that gorgeous peachy spiral. That moment actually takes my breath away. I just love it.

Peach Upside-Down Cake

2 Large Ripe Peaches (or 3 small peaches)
1/2 Cup Unsalted Butter + 4 Tbs for bottom of pan
1/2 Cup Brown Sugar + 1/4 Cup for bottom of pan
1 Cup Organic Cane Sugar
3 Eggs
2 tsp. Vanilla Extract
1/4 tsp. Salt
1 1/2 Cups Unbleached All Purpose Flour
1/4 tsp Baking Soda
4 oz Whole Milk Yogurt

Preheat the oven to 350.

Melt all of the butter in a small saucepan. Let cool slightly.

Cut the peaches into 1/2″ slices. Pour 4 Tbs of the melted butter into the bottom of an 8 or 9 inch cake pan. Sprinkle 1/4 cup of the brown sugar evenly over the melted butter and arrange the peach slices in a spiral pattern on top.

Mix the flour and baking soda in a small bowl and set aside.

Whisk together the remaining melted butter and both of the sugars. Add the eggs, one at a time, followed by the vanilla and salt.

Slowly incorporate the flour mixture and mix until it is mostly combined.

Add the yogurt. Mix until the batter is smooth and clump free.

Pour the batter on top of the peaches in the pan and smooth the top using a small spatula or a butter knife.

Bake for 25-35 minutes until the top is golden brown and bounces back when you touch it. You may also poke the center with a toothpick. If the toothpick comes out clean the cake is done, but don’t be fooled by the buttery peach juices from the bottom!

Let the cake cool about 25 minutes before turning it out onto a plate or serving platter.

About Emily Petrick

Emily is a professionally trained baker and food stylist living in Los Angeles with her husband and her dog, Crosby. She believes that sweets are an indulgence, and if you're going to do it, do it right! Dessert should be delicious, decadent and made with the best ingredients available. She's happiest when she is experimenting and making a mess in her kitchen. Her favorite things are good dark chocolate, big bowls of pasta and coffee in bed.