I think a Georgia peach cake sounds mighty perfect right now! I didn’t have fresh Georgia peaches, sadly, but I had a bag of frozen sliced ones that worked well! Hope you love this recipe as much as much!
Peach Upside-Side Down Snack Cake
For the peaches
Softened butter, for greasing
3 peaches, peeled, pitted and sliced
1/2 cup sugar
3 Tbsp. water
For the cake
2 large eggs
3/4 cup sugar
3/4 cup sour cream
2 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1 tsp. kosher salt
4 oz. butter, melted
Vanilla ice cream, serving
Prepare the peaches: Preheat the oven to 350F. Butter a 9-inch- round cake pan. Line it with parchment and butter the parchment. Arrange the peaches in the bottom of the pan.
In a medium saucepan, combine the sugar and water. Cook over medium heat, swirling occasionally but not stirring, until deeply golden, about 7 minutes. Pour over the peaches.
Prepare the cake: In a large bowl, using a hand mixer, beat the eggs with the sugar, sour cream, and vanilla at medium speed until smooth. Beat in the flour, baking powder, and salt at low speed until just smooth, then beat in the melted butter.
Pour the batter over the peaches. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert onto a platter. Serve warm or at room temperature with vanilla ice cream.