Peach-buttermilk upside-down cake from Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-to-the-Last-Crumb Treats by Lauren Chattman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute nectarines or apricots for peaches.

  • Zosia on September 01, 2017

    The recipe has a lot of potential since the buttermilk cake base is so good - moist and tender - but between the peach juice and the caramel, there was just too much liquid so the top of the cake was too wet for my liking. It was also very sweet so I would reduce the caramel by half next time. My peaches were small and I used almost 5 to cover the cake pan and I baked the cake on my baking stone so the peaches would cook evenly. As usual, no one else noticed (or found fault with) the texture or sweetness of the cake and happily devoured it.

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