Upside-down Peach Cake

Instructions

1. 1

   First, prepare the buttermilk: In a bowl, mix the milk with the peach yogurt and the juice of half a lemon, then let it rest in the refrigerator for at least 30 minutes.

2. 2

   Meanwhile, wash the peaches and slice them thinly without peeling.

3. 3

   Line a cake pan with parchment paper, grease and flour it, then dot the bottom with small pieces of butter and sprinkle with sugar. Arrange the peach slices on top in a neat radial pattern and set aside.

4. 4

   In another bowl, beat the softened butter with the sugar and salt until light and fluffy. Add the eggs one at a time, continuing to beat until fully incorporated.

5. 5

   Add half of the flour and mix, then pour in the buttermilk and combine well.

6. 6

   Finally, add the remaining flour, baking powder, and baking soda, mixing just until smooth and free of lumps.

7. 7

   Gently pour the batter over the peaches, level the surface, and bake in a preheated static oven at 180°C (350°F) for 40-50 minutes, checking with a toothpick before removing. Let the cake cool in the pan, then invert it onto a serving plate and carefully peel away the parchment paper.

8. 8

   The upside-down peach cake is ready: simply slice and enjoy.

9. 9

   Choose ripe but firm peaches so they hold their shape during baking. If you can't find peach yogurt, you can use full-fat plain yogurt instead. For an extra touch, dust the warm cake lightly with powdered sugar or serve it with a scoop of vanilla ice cream. The upside-down peach cake keeps for 2-3 days under a cake dome or in the refrigerator covered with plastic wrap: take it out a little before serving to enjoy at room temperature.