Co+op Basics: Peach Upside Down Cake
We've got another Co+op Basics dessert! This time we use canned peaches as the star of the show to make a peach upside-down cake. The cake is actually super simple to make, you just need a springform pan to easily flip the cake. We served this with our newest whipped cream, Isigny St. Mere's Creme a la Vanilla Madagascar. This cake is also super affordable, and features 8 Co+op Basic products, and comes out to $1.01 per serving! The following ingredients are all part of the Basics program:
- Tillamook butter
- Field Day brown sugar
- Field Day diced peaches
- Field Day cane sugar
- Allison Centennial Farm eggs
- Bulk all-purpose flour
- Field Day baking powder
- Kilgus whole milk
Ingredients
Bottom Layer
Tillamook butter, softened
1/4 cup
Field Day brown sugar
1/2 cup + 1 tablespoon
Field Day diced peaches, drained
16 ounces
Cake Layer
Tillamook buter
1/4 cup
Field Day cane sugar
1/2 cup
Allison Centennial Farm egg
1
Bulk all-purpose flour
1 1/2 teaspoons
Field Day baking powder
1 1/2 teaspoons
Salt
1/4 teaspoon
Kilgus whole milk
1/4 cup + 2 tablespoons
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 8
Calories per serving: 373
Cost per serving: $1.01
- Preheat oven to 350 degrees F. Spray a 7-8 inch spring form cake pan with cooking spray.
- On the bottom of the cake pan, place the softened butter. Add the brown sugar and mix well. Spread evenly, and lightly press the peaches into the mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another medium bowl, cream the butter and sugar. Add the egg and beat until light and fluffy. Add the dry ingredients alternately with the milk. Beat on low until combined.
- Spoon and spread evenly over the peach slices. Bake for 40-45 minutes.
- Let cool 5 minutes, then flip onto a cake plate. Serve warm, with ice cream or whipped cream if desired.