Peach Upside Down Cake
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
1/2 tsp baking powder
4 TB unsalted butter, melted
1/3 cup granulated sugar
1/2 tsp vanilla extract
1 egg, lightly beaten
1/4 teaspoon salt
2 ripe peaches, cut into small chunks*
1 TB light brown sugar
3/4 cup all purpose flour
1/2 tsp baking powder
Preparation
Grease/butter a 6 inch round microwave safe pan.
Make cake:
In a large bowl, stir flour and baking powder together in a large bowl.
In a separate bowl beat sugar, salt and butter until light and creamy. Beat in egg until combined. Mix in vanilla. Stir well.
Make a well in the bottom of the flour bowl. Add about a third of the wet mixture to the well. Stir in some of the flour. Repeat until a smooth batter forms.
Toss peach chunks with brown sugar. Spread peach chunks over the bottom of the prepared pan. Spread the cake batter evenly over the peaches to completely cover.
Microwave on MED HIGH (80% power)** for 3 minutes, checking cake's progress every minute. Test doneness by sticking a toothpick into center of cake; it should come out clean.
Carefully remove pan from microwave. Cool on rack for five minutes. Invert pan on a plate to remove cake. Remove cake from plate. Cool completely on rack.
Cook's Notes
* I peeled the peaches; I don't love the skins in baked goods. Don't bother peeling peaches if skins don't bother you.
** Microwave power varies. Adjust power and times accordingly.
