Peach Upside Down Bundt Cake

Master Gardener Sarah Saunders used this recipe to win the recent Chilton County Peach Cookoff.

3 c. fresh Chilton County peaches, peeled and sliced in equal pieces
1 c. brown sugar
1/4 c. butter, melted
1/2 c. butter, softened
1 1/2 c. granulated sugar
3 eggs
1/2 c. sour cream
2 t. vanilla extract
1/8 t. baking soda
1 1/2 c. all purpose flour
Maraschino cherries for top, if desired

Preheat your oven to 375 degrees. Spray a Bundt pan with nonstick cooking spray. Place melted butter in the bottom of the pan and swirl to cover bottom. Sprinkle in brown sugar over the butter. Place sliced peaches on top of the brown sugar using the design of the pan to space them. Maraschino cherries are placed between peaches.  This will be the design when turned out of the pan. Set aside and mix up your cake batter.  In a mixing bowl cream together softened butter and sugar until smooth.  Add eggs and sour cream.  Continue to beat until mixture is thoroughly mixed.  Add vanilla and baking soda and mix in completely.  Now add in flour and mix just until combined.  Pour or spoon this mixture evenly  over the peaches and even out the top.

Bake for 45-60 minutes.  Check after 40 minutes.  When a toothpick comes out clean, it is done.  Let sit 3 minutes, and then turn out on to a cake plate and ENJOY! 

Sarah Saunders’ award winning Peach Upside Down Bundt Cake was adapted from Peach Upside Down Bundt Cake