Easy Peach Upside Down Cake

mycakeschool.com

Beth Copelan Jones

1 Box Yellow Cake Mix We used Duncan Hines Super Moist (15.25 oz). I like to sift cake mix

3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)

½ cup all purpose flour (60g)

½ cup light brown sugar (100g)

1 cup sour cream (242g)

3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)

1 cup water (240g)

½ cup Vegetable Oil (we use Canola oil) (108g)

2½ teaspoons Vanilla extract (10g)

1 teaspoon cinnamon

½ cup Finely sliced peaches, lightly blotted to be folded into batter. (75g) Optional step.

subheading: FOR THE BROWN SUGAR GLAZE AND TOPPING:

1 cup (200g) packed light brown sugar

½ stick (56g) unsalted butter, melted

Peach Slices (we used frozen, thawed) We used most of a 16 oz bag, minus about ½ cup that we used to finely dice and fold into batter.

Directions at mycakeschool.com

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