Peach Upside Down Cake




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“Movin’ to the country, gonna eat a lot of peaches. Movin’ to the country, gonna eat me a lot of peaches.” I’m sure you’re singing this song in your head right now, and if you’re not because you don’t know this song go listen to it right now!

Even though my desire to move to the country is not strong, eating a lot of peaches is; and because tomorrow kicks off National Peach Month, what better way to do so than with this peach upside down cake?
Caramel peaches stud the top of this cream cheese cake that will be the show stopper at your next brunch.

Ingredients
  • Cake Ingredients:
  • 2 ¼ cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. nutmeg
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup Greek yogurt
  • 2 tsp. vanilla extract
  • 8 oz cream cheese, cubed
  • Peach Ingredients:
  • 2 large peaches, peeled and sliced (about 2 cups)
  • 4 Tbsp. butter
  • ½ cup packed brown sugar
  • Cinnamon Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 4 Tbsp. butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ tsp. cinnamon
  • ¼ tsp. vanilla

Directions:
Preheat oven to 350°F. Grease a 10” Bundt pan with cooking spray and dust with flour.
In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat on until completely incorporated and smooth.
Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
10. For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth.
11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
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 summer, but if you are by chance making this cake during the off-season, frozen, thawed peaches work just fine.
Note: Do not overcook your brown sugar and butter for the peaches. Crack your teeth caramel does not make for an enjoyable brunch.

Note: Cream cheese is a dream come true in this cake, so don't skimp and use low fat/fat free.
Note: Prep your bundt pan with lots of spray {or butter}. This will ensure your {not so} hard work pays off 

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