Cake 4: Upside Down Peaches ‘n’ Cream Cake

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It’s ugly, but tastes good. It may have peaches in it, but don’t let it fool you – it is not healthy in any way. This thing is loaded with sugar and butter frmo top to bottom, and not even the sliced peaches can make up for how deliciously bad for you it is.

Cake

  • 2.25 cups all-purpose flour
  • 1 cup real butter at room temperature
  • 3 eggs
  • 1 cup sour cream
  • 0.5 teaspoon baking soda
  • 1.5 cups sugar
  • 2 teaspoon vanilla
  • 3 fresh peaches – peeled, cored, sliced
  • A small handful of brown sugar

Buttercream Frosting

  • 1 cup room temperature butter
  • 3 tbsp milk
  • 6 cups powdered sugar
  • 2 tsp vanilla

Directions

Mix all ingredients except the peaches together. Blend well. Grease and flour two round 9-inch pans. Toss the sliced peaches in the brown sugar, get them coated well. It will be very sticky. Line the bottom of each pan with the sugared peaches. Pour the batter on top. Bake at 325 degrees for about 40-45 minutes, or until browned. Once the cake halves have cooled, turn one upside down out of the pan so the peaches are facing up. Ice with the traditional buttercream frosting, then flip the second cake layer onto it. Bam – done.

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About 

Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

3 Replies to “Cake 4: Upside Down Peaches ‘n’ Cream Cake”

  1. We have different definitions of “ugly,” dear. I think some drool may have dripped on my keyboard. (Ok, so that’s a bit of hyperbole, but it does look delicious.)

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