Peach Upside Down Cake
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 large peaches, sliced (or one 15oz can, drained)
- 1/2 cup unsalted butter, melted (for the topping)
- 1/2 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (for the batter)
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). While the oven heats, grease the sides of a 9-inch round cake pan or a cast-iron skillet. This ensures the cake doesn’t stick when it’s time to flip.
- Pour the melted butter into the bottom of your prepared pan. Sprinkle the brown sugar evenly over the butter. Arrange the peach slices in a decorative circular pattern on top of the sugar mixture, starting from the outside and working your way in.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
- Carefully pour or spoon the batter over the arranged peaches, spreading it gently to the edges so you don’t disturb the fruit pattern. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for exactly 10 minutes. This allows the topping to set slightly but stay liquid enough to release. Run a knife around the edge, place a serving plate over the pan, and quickly invert it. Let it sit for a minute before lifting the pan off.
Find it online: https://www.pleasecook.com/desserts/peach-upside-down-cake/