Dreamy Peach Upside Down Cake
Transform your dessert table into a showstopper with this Dreamy Peach Upside Down Cake—an irresistibly moist and tender treat that combines golden caramelized peaches with a buttery vanilla cake. Perfectly sweet and fruit-forward, this recipe starts with a layer of fresh, juicy peaches arranged over a rich brown sugar and butter glaze, creating a glossy, flavor-packed topping when inverted. The fluffy, homemade cake batter, infused with pure vanilla, balances the sweetness of the caramelized layer, making every bite light yet indulgent. Ready in just over an hour, this impressive yet surprisingly simple dessert is ideal for summer gatherings or weeknight indulgence. Pair it with whipped cream or a scoop of vanilla ice cream to elevate its dreamy decadence!
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter
- 0.6666666666666666 cup Light brown sugar
- 3 large Peaches
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a small saucepan over medium-low heat, melt 4 tablespoons of unsalted butter. Stir in the light brown sugar until smooth and combined. Pour this mixture evenly into the bottom of the prepared cake pan.
Wash, peel, and slice the peaches into 1/4-inch thick slices. Arrange the peach slices over the brown sugar-butter mixture in an overlapping circular pattern. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 6 tablespoons of unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter over the peach slices in the cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edges to loosen the cake, then invert it onto a serving plate. Let the cake cool completely before slicing.
Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 48.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
