Peach Upside Down Cake

🍑 SZN!!!!! Literal best part of summer is this peach upside down cake tbh!!!!! Add 1 teaspoon dried lavender ground in a mortar with the salt if you’re looking to really turn up! Peach Upside Down Cake Nonstick cooking spray, for greasing 2-3 peaches, pitted and cut into wedges or thinly sliced 1 3/4 cups granulated sugar, divided 1/2 cup light brown sugar 1/2 cup olive oil 1/2 cup (1 stick) unsalted butter, melted 2 large eggs 3/4 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1. Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with concentric circles of the peaches. 2. In a medium saucepan, combine ¾ cup of the sugar with 2 tablespoons of water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, about 6 minutes. Immediately pour over the peach slices in an even layer. 3. In a large bowl, whisk the remaining 1 cup granulated sugar, the brown sugar, oil, butter, and eggs until smooth. Add the buttermilk and whisk until incorporated, followed by the vanilla and almond extract. 4. Add the flour, salt, baking soda, and baking powder to the bowl and fold until just incorporated, then pour over the caramel-coated peaches. Bake until the top is golden and a toothpick inserted into the center comes out clean, about 1 hour. 5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then slice and serve warm.

Unbalanced

% Daily Values based on a 2,000 calorie diet