Description
This Peach Upside-Down Cake features a luscious brown sugar and cinnamon peach topping beneath a moist and tender cake. Baked to golden perfection, it’s an inviting dessert perfect for showcasing juicy fresh peaches and impressing your guests.
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 baking dish with cooking spray to ensure the cake won’t stick after baking.
- Make Peach Topping: In a microwave-safe bowl, combine 6 tablespoons of butter, brown sugar, and cinnamon. Heat until butter is melted, then stir well to blend. Spread this mixture evenly into the prepared baking dish. Arrange the sliced peaches over the brown sugar mixture in an even layer and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened 1/2 cup butter with an electric mixer on medium speed until light and fluffy. Gradually add the granulated sugar and continue beating until well combined and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and combined.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk into the butter mixture, starting and ending with the flour mixture. Beat on low speed after each addition just until combined, being careful not to over-mix.
- Assemble and Bake: Spread the batter evenly over the arranged peaches in the baking dish. Place the pan in the preheated oven and bake for 45 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool and Invert: Allow the cake to 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 now on top.
- Final Cooling and Serve: Let the cake cool for an additional 10 to 15 minutes before serving. The cake is best enjoyed warm.
Notes
- Use ripe but firm peaches for the best flavor and texture.
- If peaches are not in season, substitute with canned peach slices drained well.
- To peel peaches easily, blanch them in boiling water for 30 seconds and then plunge into ice water.
- For a richer flavor, you can add a pinch of nutmeg to the peach topping mixture along with cinnamon.
- Ensure the butter used in batter is at room temperature for easier creaming and better texture.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
