Peach Upside Down Bundt Cake

Evenin' friends!

Excuse my lack of new recipes, things are NOT slowing down!  I am getting a lot of recipe writing done, now to get some recipe making done!  As I was making a midnight run to Walmart the other night, I noticed when I walked in I could literally SMELL the peaches.  Not being a huge fan of the peach, I sort of poo-poo'd it and moved along.  I had to come back by the produce again and the smell was just incredible so I picked up a few.  I knew my husband and kids would love dessert with some fresh peaches. 

I decided to treat them much the same was a pineapple upside down cake.  I wanted a beautiful pound cake to be the cake part though and I have my moms sour cream vanilla pound cake recipe and thought it would be the perfect marriage.  Boy WAS it!  That baby was gone before I could even get coffee made to go with it!  I do have a tip.  Blanch your peaches.  Toss them in boiling water for 5 minutes and then let cool, the skin will come right off.  Hairy peaches (shutters).  Yuck!

I hope you make and enjoy!  I make mine in a bundt pan but feel free to use an 8x8 or 9x9 square.  Same toothpick rules apply, your baking time will be slightly decreased I would guess!

3 fresh peaches, peeled and sliced
1 cup brown sugar
1/4 cup butter, melted
1/2 cup butter, softened
1 1/2 cups white granulated sugar
3 eggs
1/2 cup sour cream
2 tsp. vanilla extract
1/8 tsp. baking soda
1 1/2 cups all purpose flour

Preheat your oven to 375 degrees.  Spray a Bundt pan with nonstick cooking spray all over the sides and inside of pan.  Place melted butter in the bottom of the pan.  Swirl around until the entire bottom is covered.  Sprinkle in brown sugar all over the top of the butter and then place sliced peaches on top of the brown sugar.  Place them in a design or just spread them around!  Remember this will be the top of your cake in the end!  Set aside and mix up your cake batter.  In a mixing bowl cream together softened butter and sugar.  When it is creamy and smooth, add in eggs and sour cream.  Continue to mix until mixture is thoroughly mixed and creamy.  Add in vanilla and baking soda and mix in, completely.  Now add in flour and mix JUST UNTIL combined.  Pour this mixture evenly (might need to spoon it) over the peaches and even out the top.

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

Enjoy!