Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with non-hydrogenated margarine.
- Slice the peaches into 8 equal wedges and set aside.
- In an oven-safe dish, melt the 1/2 cup butter, then add 1 cup sugar and 1 tsp cinnamon to create a syrup.
- Pour the sugar mixture into the bottom of the prepared pan.
- Arrange the peach wedges cut-side down in the pan and sprinkle with 1/3 cup sugar.
- Bake the peaches for 15 minutes.
- In a bowl, mix flour, baking powder, and a pinch of salt.
- In another bowl, beat the eggs, then mix in the melted butter and remaining sugar.
- Gradually add the dry ingredients to the wet mixture and stir in the milk.
- Carefully pour the cake batter over the peaches.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly in the pan before inverting onto a serving plate.
- Serve with Greek yogurt or coconut whipped cream.
Nutrition
Notes
Use parchment paper in the pan for easy release.
Sieve sugar before adding to avoid clumps.
Peel cherries for clean slices if using.
If you're out of season peaches, canned peaches work well in a pinch.
Storage: Refrigerate for up to 3 days, layered with parchment paper. Freeze for up to 2 months by wrapping in aluminum foil.
Sieve sugar before adding to avoid clumps.
Peel cherries for clean slices if using.
If you're out of season peaches, canned peaches work well in a pinch.
Storage: Refrigerate for up to 3 days, layered with parchment paper. Freeze for up to 2 months by wrapping in aluminum foil.