Description
This Peach Upside-Down Cake is a delightful dessert featuring caramelized peach slices on top of a moist, buttery cake. The sweet and spiced peach topping pairs perfectly with the tender vanilla-flavored cake base. Easy to prepare and perfect for warm weather or any occasion that calls for a fruity, classic treat.
Ingredients
Units
Scale
For the 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)
For the 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 extract
- 1/2 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch baking dish with cooking spray to prevent sticking.
- Make the peach topping: In a microwave-safe bowl, combine 6 tablespoons butter, 2/3 cup brown sugar, and 1/4 teaspoon cinnamon. Microwave until the butter melts, then stir until the mixture is smooth. Pour this mixture evenly into the prepared baking pan. Arrange the peeled and sliced peaches evenly over the brown sugar mixture. Set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together 1 1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until light and fluffy. Gradually beat in 3/4 cup granulated sugar until well combined.
- Add egg and vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and 1/2 cup milk to the butter mixture, starting and ending with the dry ingredients. Beat on low speed just until blended after each addition to avoid overmixing.
- Assemble and bake: Spread the batter evenly over the arranged peaches in the baking pan. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool and invert: Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a large serving plate so the peach topping is on top. Cool for an additional 10 to 15 minutes before serving.
- Serve: Serve the cake warm for the best flavor and texture experience.
Notes
- Peel peaches by blanching them in boiling water for 30 seconds and then transferring to ice water; skins will slip off easily.
- You can use fresh or canned peaches; if canned, drain well to avoid soggy topping.
- For a more caramelized flavor, you can broil the inverted cake for 1-2 minutes after baking, watching carefully to prevent burning.
- This cake is best served warm but can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Substitute milk with buttermilk for a tangier flavor and more tender crumb.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
