Pressure Cooker Peach Upside Down Cake

Here in the midwest it's been raining ALL week.  I've begun to wonder if we need to start building an ark.  Thankfully, it appears that it has stopped, today.  Yay!  It's chilly outside for May, only the mid 50's, so it always makes me want something warm and cozy.  Plus, Mother's Day is this Sunday.  Why not make this beauty to have for lunch with your Momma?!   

This Peach Upside Down Cake in your electric pressure cooker will certainly fit that bill.  Peaches aren't in season, yet, but that's the beauty of this recipe!  Wander down the frozen food aisle and grab you a bag of frozen peaches.  I love that you can use them in this recipe.  You can get peaches that were frozen at the peak of freshness and have them any time of year in this cake.  

Then use the leftover frozen peaches with some yogurt for a wonderful breakfast smoothie.... delish!  

When caramelizing your sugar, be careful and don't burn yourself... ANNND, don't let it burn.  You just want to melt it and get it to a beautiful caramelized state... about the color of maple syrup, or a bit lighter... okay?  Also, be sure to use a heavy bottom stainless steel pan, do not use a teflon coated skillet.  If you have any hardened caramel left in the pan after pouring into the bundt pan, let the skillet cool slightly, then let hot water sit in the pan, and it will dissolve the sugar for easy cleanup.  You might have to repeat once or twice to dissolve it all.  

If you don't have a 1/2 size (6 cup) bundt pan, you can usually find them at your local baking supply store (in northeast Kansas check out Sweet Baking Supply in Topeka, KS in the Fairlawn Plaza Shopping Center).  

You can also find them on Amazon.  I love this one from Nordic Ware:
https://www.amazon.com/Nordic-Ware-51323AMZ-Formed-Bundt/dp/B07FY4WXJZ/ref=sr_1_3?keywords=6+cup+bundt+pan&qid=1557416207&s=gateway&sr=8-3

Hope you are warm and dry....  

Enjoy!

-MamaFin

Pressure Cooker Peach Upside Down Cake

Ingredients:

For Caramel Sauce:

3/4 c sugar

For Cake:

1/2 c butter, softened

3/4 c sugar

1 t vanilla

2 eggs

1 1/2 c flour

1 1/2 t baking powder

1 1/2 t baking soda

1/4 t salt

1/2 c milk

Frozen peaches

Directions:

1.  Grease a 6 cup Bundt pan.  (Pam will work fine)

2.  Prepare cake batter first, then the caramel sauce

3.  Cream butter and sugar together in mixer.

4.  Add vanilla and eggs one at a time.

5.  Add baking powder, baking soda and salt.

6.  Mix in flour gradually, then slowly add milk. Set aside.

7.  In small skillet, sprinkle sugar in thin layer of medium high heat.

8.  Do not stir, wait for sugar to start to melt, then swirl over heat to melt completely (caramelizing and slightly burning).

9.  Cautiously pour hot caramel into the bottom of the greased bundt pan.  (very hot do not burn yourself).

10. Layer frozen peaches in an overlapping pattern on top of hot caramel.

11.  Spoon cake batter over peaches. 

12.  Cover with paper towel and aluminum foil. 

13.  Make sure insert is in pressure cooker, then add 1.5 cups of water and trivet. 

14.  Lower bundt pan into insert using a sling, then lock lid and set to high pressure for 40 minutes.  Allowing for a 5 minute natural release. 

15.  Release any remaining pressure and remove pan from insert. 

16.  Remove foil and paper towel and invert carefully (this is very hot) onto serving platter. 

This is delicious warm with a bit of whipped cream or vanilla ice cream. 

Printable Recipe:

https://sites.google.com/site/athomewithmamafin/pc-peach-upside-down-cake