This really should be titled as a breakfast dish. I didn't want to label it as such, in case you wanted to serve it as dessert, because you definitely can. I did, originally. It was my dessert contribution for dinner at a friend's home. Since there were just four (and a half) of us, we had more than half of the cake left. My adorable friend asked if she could keep some of the leftovers (of course, I was going to offer anyway!) and then I took the rest home.
We both ate it for breakfast the next day. And, via texting, we both agreed that it's an amazing coffee cake-like breakfast.
But, it is still cake. I used my favorite yellow cake recipe as the base, instead of the boxed cake mix called for in the original recipe. Grab a cup of coffee, and have some cake for breakfast. I'll allow it. 😉
Recipe Card
Upside Down Peach Crumb Cake
Ingredients
- 4 cups plus 2 Tablespoons (480 g) cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (16 Tablespoons) unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs , at room temperature
- 2 cups buttermilk , well-shaken
For the upside down crumb topping:
- ½ cup (8 Tablespoons) butter, cut in pieces
- ¼ cup brown sugar
- ½ cup old-fashioned oats
- 5 fresh peaches , peeled and sliced
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside.
- Place the ½ cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.
- Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
- Source: Adapted from Budget Gourmet Mom, Cake base adapted from The Smitten Kitchen
Sheila says
Weird why did my comment come out like that?
Well anyway....looking forward to meeting you at Taste of MI ; )
Nikki says
ha! I deleted the one that came out weird. (Looks like it also came out fine.) 🙂 Excited to meet you, too, Sheila!
Martha Michael says
Where is the receipt for the peaches?
Sheila says
We love this sort of cake for breakfast! I have a similiar cinnamon coffee cake I make when my kids have friends over night...it's good for breakfast and snacks through out the day! Can't wait to give yours a try.
Also looking forward to meeting you at Taste of Mi! ; D
Kelsey says
I have had the most serious coffee cake obsession lately--something I NEVER may much attention to. I love this version. I suppose it'll be on my menu shortly!
Erin @ Texanerin Baking says
Yeah! Peaches. I got 8 pounds yesterday, paranoid that they're about to go out of season. This cake looks lovely. I'm not a fan of pineapple upside down cake but peach sounds great!
Diane Hutchings says
Wish I still had some to eat for breakfast tomorrow!!
Katrina @ Warm Vanilla Sugar says
This cake sounds awesome! Love this idea!