Welcome to Whisk and Whittle on YouTube! We are super excited to co-present this Peach Upside-Down Cake video with Darling Magazine (darlingmagazine.org.) This is the first of many baking videos that we will be sharing on our channel. Please see recipe and instructions below or on our site (whiskandwhittle.com) Enjoy!
Credits:
Film by: Whisk and Whittle
Edited by: Jake Torchin www.jaketorchinfilms.com
Music by: Lullatone.com
2 Large Ripe Peaches (or 3 small peaches)
1/2 Cup Unsalted Butter + 4 Tbs for bottom of pan
1/2 Cup Brown Sugar + 1/4 Cup for bottom of pan
1 Cup Organic Cane Sugar
3 Eggs
2 tsp. Vanilla Extract
1/4 tsp. Salt
1 1/2 Cups Unbleached All Purpose Flour
1/4 tsp Baking Soda
4 oz Whole Milk Yogurt
Preheat the oven to 350
Melt all of the butter in a small saucepan. Let cool slightly.
Cut the peaches into 1/2" slices. Pour 4 Tbs of the melted butter into the bottom of an 8 or 9 inch cake pan. Sprinkle 1/4 cup of the brown sugar evenly over the melted butter and arrange the peach slices in a spiral pattern on top.
Mix the flour and baking soda in a small bowl and set aside.
Whisk together the remaining melted butter and both of the sugars. Add the eggs, one at a time, followed by the vanilla and salt.
Slowly incorporate the flour mixture and mix until it is mostly combined.
Add the yogurt. Mix until the batter is smooth and clump free.
Pour the batter on top of the peaches in the pan and smooth the top using a small spatula or a butter knife.
Bake for 25-35 minutes until the top is golden brown and bounces back when you touch it. You may also poke the center with a toothpick. If the toothpick comes out clean the cake is done, but don't be fooled by the buttery peach juices from the bottom!
Let the cake cool about 25 minutes before turning it out onto a plate or serving platter.
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