Incredible Peach Upside Down Cake
Discover the magic of summer desserts with this *Incredible Peach Upside Down Cake*, a show-stopping treat that combines the caramelized sweetness of brown sugar with the juicy, sun-ripened flavor of fresh peaches. This classic yet elevated recipe starts with a buttery brown sugar glaze that bakes into the peaches, creating a glistening, picture-perfect topping. Beneath the fruit lies a soft and fluffy vanilla cake batter, lovingly made from scratch with pantry staples like all-purpose flour, eggs, and milk. Easy to follow and ready in just an hour, this dessert is perfect for both casual dinners and special occasions. Serve it warm with a dollop of whipped cream or vanilla ice cream for an indulgent slice of heaven that celebrates the essence of peaches. Keywords: peach upside down cake, summer desserts, caramelized peach cake, homemade fruit cake recipes, easy upside down cake recipe.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.5 cup light brown sugar
- 3 medium ripe peaches
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt the 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until dissolved, about 2 minutes. Pour this mixture evenly into the prepared cake pan.
Peel the peaches and slice them thinly. Arrange the peach slices in a circular pattern over the brown sugar mixture in the cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
Alternate adding the dry ingredients and milk to the butter mixture. Start with one-third of the dry ingredients, then half of the milk, and repeat, ending with the dry ingredients. Mix until just combined; do not overmix.
Carefully spoon the batter over the peach slices in the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes. Then, invert it onto a serving plate by placing the plate on top of the pan and flipping it over. Tap gently to release the cake.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 37.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 188 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.
