Peach Upside Down Cake

We're still loving peach season with this great classic upside down cake we served to dinner guests a few days ago.

6 large peaches, peeled, pitted and sliced

1/4 cup melted butter

2 tsp vanilla extract

1/4 cup brown sugar

1 tsp cinnamon

1 tsp corn starch

Toss all these ingredients together until well combined, then spread evenly on the bottom of a greased 9 inch square baking dish.

Cake:

Sift together and set aside:

1 1/4 cups flour
1 1/2 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

1 egg
2/3 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/8 cup melted butter
1/8 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/4 cup whipping cream

1/4 cup milk

1 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.

Pour over the prepared peaches and bake at 325 degrees F for about 30 - 40 minutes or until the fruit is bubbling and the cake passes the clean toothpick test. Let stand for about 20 minutes before serving with some good vanilla ice cream or vanilla whipped cream.

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