RECIPE: peach upside down cake🍑 summer (baked with love style) doesn’t truly begin until the first peach upside down cake is flipped. topped with a dollop of vanilla bean whipped cream it is really the perfect summer bite. enjoy! xx, Ivy♥️ . CAKE BATTER: 8 tbsp softened butter 1 cup white granulated sugar 2 eggs 1 1/4 cup + 2 tbsp all purpose flour 1 3/4 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 cup milk 2 tbsp sour cream or yogurt 1 tsp vanilla extract ASSEMBLY: 3/4 cup white sugar 1/3 cup water 3 peaches (pitted and sliced ~1/8 inch slices) . Preheat your oven to 350°F. Cream together the butter and sugar. Add eggs one at a time, mixing after each addition until smooth. Scrape down the sides of your bowl to be sure all ingredients are incorporated. In a separate bowl, whisk your flour, baking powder, salt, and cinnamon. Whisk your milk, yogurt, and extract in a separate jug. Add 1/2 of the dry mixture to the butter mixture and mix to combine. Add the milk mixture and mix to combine. Finish on the rest of dry mixture. Thoroughly grease an 8” pan with oil or cooking spray and line with a parchment round. Place your peach slices in a rose shape (overlap slices in concentric circles) on the bottom of the greased, parchment lined pan. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until the caramel comes to a boil and reaches an amber color. Pour the caramel over the peach slices. Scoop the batter over the caramel covered peaches and spread into even layer. Bake the upside down cake in the preheated oven for 35-40 minutes or until the top springs back to the touch. When the cake comes out of the oven, immediately run around the sides of the pan with an offset spatula or knife to release the edges. Let the cake cool for 5 minutes, run around the sides again, and then invert it onto a serving plate. Slice, top with a dollop of whipped cream (if you’d like), and enjoy! . #peach #upsidedowncake #cake - @bakedwithlovebyivy