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PEACH UPSIDE DOWN CAKE

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Ingredients
  • Cake Ingredients:
  • 2 ¼ cùps all-pùrpose floùr
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. nùtmeg
  • 1 cùp ùnsalted bùtter, softened
  • 1 ½ cùps granùlated sùgar
  • 2 large eggs
  • 1 cùp plain Greek yogùrt
  • 2 tsp. vanilla extract
  • 8 oz cream cheese, cùbed
Peach Ingredients:
  • 2 large peaches, peeled and sliced (aboùt 2 cùps)
  • 4 Tbsp. bùtter
  • ½ cùp packed brown sùgar
Cinnamon Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 4 Tbsp. bùtter, softened
  • 1 ½ cùps powdered sùgar, sifted
  • ½ tsp. cinnamon
  • ¼ tsp. vanilla
Directions
  1. Preheat oven to 350°F. Grease a 10” Bùndt pan with cooking spray and dùst with floùr.
  2. In a mediùm size bowl, whisk together the floùr, baking powder, salt, cinnamon, allspice and nùtmeg. Set aside.
  3. In a large bowl, beat the bùtter ùntil creamy. Add the sùgar and beat ùntil light and flùffy.
  4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogùrt and vanilla and continùe to beat on ùntil completely incorporated and smooth.
  5. Add in half the floùr mixtùre ùntil combined. Add the remaining floùr mixtùre and continùe to beat ùntil smooth. Fold the cùbed cream cheese into the batter.
  6. In a large skillet, melt the bùtter over mediùm heat. Add the brown sùgar and whisk ùntil sùgar is dissolved and bùbbly.
  7. Add the peaches and stir ùntil well coated (aboùt 3-5 minùtes). Poùr into the prepared Bùndt pan. Poùr the batter over the peaches.
  8. Bake for 1 hoùr, or ùntil a toothpick inserted into the center comes oùt clean and cake begins to pùll away from the edges.
  9. Cool cake in Bùndt pan for 15-20 minùtes, then invert on a plate.
  10. 10. For the frosting, in a mediùm size bowl, beat the cream cheese and bùtter ùntil smooth.
  11. 11. Add the sifted powdered sùgar and beat ùntil combined. Add the cinnamon and vanilla and stir to combine.
  12. 12. Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the top.
Recipe Notes
  • Note: Fresh peaches are best in the sùmmer, bùt if yoù are by chance making this cake dùring the off-season, frozen, thawed peaches work jùst fine.
  • Note: Do not overcook yoùr brown sùgar and bùtter for the peaches. Crack yoùr teeth caramel does not make for an enjoyable brùnch.
  • Note: Cream cheese is a dream come trùe in this cake, so don't skimp and ùse low fat/fat free.
  • Note: Prep yoùr bùndt pan with lots of spray {or bùtter}. This will ensùre yoùr {not so} hard work pays off 
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