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.