Peach Upside-Down Cake
Nannette Piasini of West Allis won the peach cake category with this cake baked in a bundt pan. A variation on the classic pineapple upside-down cake, this recipe has peach jam as well as a ripe fresh peach and also fresh red currants.
Makes 12 to 16 servings
Topping: 1⁄2 cup peach jam, melted 1⁄4 cup fresh red currants
1 ⁄4 cup chopped, toasted pecans
1 ripe peach, peeled and thinly sliced
Cake: 2 1⁄4 cups unbleached flour 2 teaspoons baking powder
1⁄2 teaspoon baking soda 1⁄4 teaspoon salt
1⁄2 cup (1 stick) butter, room temperature
1 cup sugar 1 1⁄2 teaspoons vanilla extract
1 teaspoon grated orange peel
3 eggs 2/3 cup plain Greek yogurt
Spread jam over bottom of 10-cup bundt pan that has been greased and floured or coated with baking spray. Distribute currants and pecans evenly over jam. Arrange peach slices over the bottom. Preheat oven to 350 degrees.
Make cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a mixer bowl, beat together butter, sugar, vanilla and orange peel until light and fluffy. Add eggs one at a time, beating well after each addition. Add yogurt and beat well.
Gradually add flour mixture and beat until smooth. Spoon cake batter over peaches in pan and spread level.
Bake in preheated oven 50 to 60 minutes (check after 45 minutes). The top will be lightly browned, and a toothpick inserted into center will come out clean.
Let cake rest in pan 30 minutes. Loosen side and invert onto a serving plate but leave the pan on top. Allow 2 hours before removing pan for nuts to release onto top of cake.