Peach Upside Down Cake

Directions

1. 1

   Preheat your oven to 350°F.

2. 2

   Cream together the butter and sugar.

3. 3

   Add yogurt, eggs one at a time, squeeze in your lemon, and mix until smooth.

4. 4

   In a separate bowl, whisk your flour, baking powder, salt, cinnamon, and ginger.

5. 5

   Whisk your milk with the molasses and extracts in a separate jug.

6. 6

   Add 1/3 of the dry mixture to the butter mixture and mix to combine.

7. 7

   Add 1/2 the milk mixture and mix to combine.

8. 8

   Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).

9. 9

   Grease an 8” pan with nonstick cooking spray and line with a parchment round.

10. 10

    In a small sauce pan add the brown sugar, water, bourbon, cinnamon, and salt.

11. 11

    Give it a mix and then bring to a boil over medium heat.

12. 12

    Once the mixture is boiling and starts to thicken up, add the butter and mix until combined.

13. 13

    Place your peaches face down on the greased, parchment lined pan.

14. 14

    Pour the brown sugar caramel over top.

15. 15

    Use just enough to cover the peaches, if you have some extra that’s ok, you can save it for topping later.

16. 16

    Pour the cake batter over the caramel covered peaches.

17. 17

    Bake the upside down cake in the preheated oven for 25-30 minutes or until the top springs back to the touch.

18. 18

    When the cake comes out of the oven, run through the sides of the pan with an offset spatula to release the edges.

19. 19

    Let the cake cool for 10 minutes, and then invert it onto a serving plate.