Here is my first Upside-down cake. I went with the Peach version as Maiden Voyage.
I did view a general recipe, but did make some substitutions, and addition.
Peach Upside-down Cake
Here is what I used for the dough.
1½ cups flour
½ cup sugar
1 egg
1 stick of butter
2 tsp, Baking powder
½tsp salt
1/4 tsp Nutmeg
1/4 tsp Pumpkin spice seasoning
6 oz container of Strawberry Yogurt
About ½ cup of peach juice that I drained from canned peaches.
Fruit.
1 fresh peach, and one can of sliced peaches.
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Lined a spring form pan bottom with parchment paper.
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I then buttered sides, and bottom
Laid out the peaches. In the center is the fresh sliced one.
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This is consistency of my dough.
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Gently covered all the fruit as even as I could.
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Baked at 350°F for 40 minutes. toothpick came out dry.
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Had no problem removing spring form
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Waited for cake to cool. Then I flipped, and removed bottom with parchment
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Serving slice. Yes tasted Good.



Cake is about 1½inch thick.
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Notes.
I may have gotten a little froggy.

. I was excited to see how cake turned out. I did flip it over when still somewhat warm. Cake did compress slightly. Cake was somewhat thicker before flipping.
The heavy fruit did compress the soft dough a little.
Next time I will wait until totally cooled.