Description
This Peach Upside-Down Cake is a delightful dessert featuring sweet, tender peaches caramelized with butter and brown sugar as a topping, combined with a moist and fluffy vanilla cake. Perfect served warm, it offers a beautiful presentation with its golden peach layers on top.
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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray to prevent sticking.
- Make Peach Topping: In a microwave-safe bowl, combine 6 tablespoons of salted butter, 2/3 cup packed brown sugar, and 1/4 teaspoon cinnamon. Heat until the butter is melted, stirring until well combined. Spread this mixture evenly into the prepared baking dish. Arrange the peeled and sliced peaches evenly over the brown sugar mixture. Set aside.
- Mix 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 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: Add 1 egg and 1 teaspoon vanilla extract to the butter mixture, beating until fully incorporated.
- Combine Mixtures: Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture. Beat on low speed after each addition just until combined to avoid overmixing.
- Assemble Cake: Spread the batter evenly over the peaches in the baking dish to create the cake layer.
- Bake: Bake in the preheated oven 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 with a knife or spatula, then carefully invert it onto a large serving plate.
- Final Cooling and Serving: Allow the cake to cool for an additional 10 to 15 minutes. Serve warm for the best flavor and texture.
Notes
- For easier peeling, score the peaches and blanch them in boiling water for 30 seconds before plunging into ice water.
- If fresh peaches are not available, frozen sliced peaches (thawed) can be used.
- Use unsalted butter if preferred and add a pinch more salt to the batter to balance flavors.
- Ensure batter is spread evenly over the peaches to bake uniformly.
- Serve with whipped cream or vanilla ice cream for an extra special treat.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
