Right now peaches are everywhere here in Texas. I bought a peck of wonderful Texas peaches when we were on a recent road trip. So far we’ve been enjoying them multiple times a day and in many ways — such as peach-topped yogurt, peach kefir smoothies, peach yogurt popsicles, just plain peaches, and this delicious dessert…. peach upside-down cake. Can I say Yummm! 😀 (The Peach-Yogurt Popsicle recipe and a Peach Sherbet recipe will be coming soon.)
- 1 1/4 cups spelt flour
- 2/3 cup plain kefir
OR plain yogurt thinned with a little milk to equal 2/3 cup - 2 Tablespoons butter
- 1 Tablespoon filtered water
- 4 Tablespoons dark muscovado sugar
- 1/4 teaspoon ground cinnamon
- 3 medium-sized fresh ripe peaches, peeled, pitted, and sliced
- 1/4 cup butter, softened
- 1/3 cup rapadura or sucanat
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon unrefined sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
12 to 24 hours before you want to bake the cake: In a large mixing bowl, combine flour and kefir (or yogurt-milk) until a moistened and slight tacky ball of dough forms. Cover bowl with plastic wrap or a kitchen towel and plate. Set aside at room temperature for a minimum of 8 hours, preferably 12 hours or up to 24.
Making the cake (12 to 24 hours later): Preheat oven to 350F.
Place 2 Tablespoons of butter in the bottom of a 9-inch round cake pan. Put pan in oven until butter melts. Remove pan from oven mix 1 Tablespoon of water and 4 Tablespoons of muscovado sugar into the butter inside pan. Arrange peach slices in a single layer in the bottom of pan. Set aside.
In a large mixing bowl, cream 1/4 cup softened butter and 1/3 cup rapadura (or sucanat) using an electric mixer until fluffy. Add in eggs, one at a time, beating after each addition.
Beat in salt and vanilla, followed by the baking powder and baking soda.
Add “soaked” dough and beat on high speed until batter is smooth and light.
Carefully pour batter over top of peaches in baking pan, smoothing out the top very gently.
Bake in preheated oven for about 30 minutes, or until top of cake is golden and a toothpick inserted into the center of cake comes out clean.
Upon removing from oven, run a thin knife around cake in pan. Let cool for 5 minutes, then carefully invert cake onto a plate. Enjoy while still warm.
Serves 8+.
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