Description
This Peach Upside-Down Cake features a luscious caramelized brown sugar topping with soft, juicy peaches underneath a moist and tender vanilla cake. It’s a perfect dessert for showcasing fresh peaches and impressing guests with its beautiful presentation and delightful flavors.
Ingredients
Scale
Peach Topping
- 6 tablespoons salted butter
- 2/3 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 3 large peaches, peeled and sliced large (about 2 cups)
Cake
- 1 1/4 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
Instructions
- Prepare Topping: Preheat oven to 350 degrees F. Spray an 8×8 baking dish with cooking spray. Combine 6 tablespoons butter, brown sugar, and cinnamon in a microwave-safe bowl. Heat until butter is melted, then stir until well combined. Spread mixture evenly into the prepared baking dish. Arrange sliced peaches evenly over the brown sugar mixture. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until light and fluffy. Gradually beat in granulated sugar until well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Beat on low speed after each addition just until combined to ensure a tender cake batter.
- Assemble and Bake: Spread the batter evenly over the peaches in the baking dish. Bake at 350 degrees F for 45 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool and Invert: Cool the cake in the pan on a wire rack for 5 minutes. Loosen the cake from the sides of the pan carefully, then invert it onto a large serving plate.
- Final Cooling and Serving: Allow to cool an additional 10 to 15 minutes before serving. Serve warm for best flavor and texture.
Notes
- Make sure to peel peaches properly to avoid any tough skin in the topping.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- Use ripe peaches for the best sweetness and juiciness in the topping.
- For easier slicing of the peaches, chill them slightly before cutting.
- To make the cake gluten free, substitute the all-purpose flour with a gluten-free baking flour blend suitable for cakes.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
