Peach Cake

I’m always amazed at how good my lopsided Sun Oven cakes look once they’re turned upside down.

Sun Oven Upside Down Peach Cake


2 tablespoons unsalted butter, softened

1/3 cup packed light brown sugar

1 large peach, sliced

1 cup sifted cake flour

3/4 cup cornmeal

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

1 1/3 cups low-fat vanilla yogurt


Set Sun Oven out to preheat.

Spread 2 tablespoons butter on the bottom of a 10-inch round cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the peach sliced on top.

In a medium bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, beat  together the butter, sugar and eggs with an electric mixture on medium speed until pale and creamy, about 5 minutes. Add the flour mixture in 3 batches, alternating with the yogurt, until just blended. Spread the batter evenly over the peaches.

Bake the cake in the preheated Sun Oven until golden and a toothpick inserted into the center comes out clean, about 1 hour. Cool in pan 20 minutes, then invert onto a plate.

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