Description
This Peach Upside-Down Cake features a luscious caramelized brown sugar and butter topping with juicy peach slices, complemented by a moist, tender vanilla-flavored cake baked to perfection. It is an inviting dessert perfect for warm weather or any occasion needing a fruity, sweet treat.
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 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 salted butter, 2/3 cup packed brown sugar, and 1/4 teaspoon cinnamon. Microwave until butter is melted, stirring until well blended. Spread this mixture evenly into the prepared baking dish. Arrange peeled and sliced peaches evenly over the brown sugar mixture and 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 add 3/4 cup sugar and continue beating until well combined.
- Add Egg and Vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until completely incorporated.
- Combine Batter: Alternately add the dry flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Beat on low speed after each addition just until combined to avoid overmixing.
- Assemble and Bake: Spread the batter evenly over the arranged peaches in the baking dish. Bake in the preheated oven for 45 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
- Cool and Invert: Cool the cake in the pan on a wire rack for 5 minutes. Carefully loosen the edges of the cake from the pan, then invert it onto a large serving plate so the peach topping faces up.
- Final Cooling and Serve: Allow the cake to cool for an additional 10 to 15 minutes before serving warm. Enjoy your delicious peach upside-down cake!
Notes
- Use ripe but firm peaches to avoid mushy topping.
- Peeling the peaches ensures a smooth topping texture but leaving skin on adds more fiber if preferred.
- You can substitute milk with almond or oat milk for a dairy-free version, adjusting flavor accordingly.
- An 8×8 inch pan yields a nicely thick cake; a larger pan will result in a thinner cake.
- For extra flavor, add a pinch of nutmeg or ginger to the peach topping mixture.
- Letting the cake rest before inverting prevents the topping from sticking to the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 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: 60 mg
