Peach Upside Down Cake
Indulge in the perfect balance of sweetness and elegance with this Peach Upside Down Cake, a stunning dessert that showcases juicy, caramelized peaches nestled beneath a tender, buttery cake. This homemade masterpiece combines the natural sweetness of ripe peaches with a luscious brown sugar and melted butter glaze that forms a golden crown when flipped. The moist cake, subtly flavored with vanilla, is made from pantry staples like all-purpose flour, baking powder, and milk, making it a breeze to whip up in under an hour. Ideal for summer gatherings or a cozy family treat, this visually impressive yet easy-to-make cake can be served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re baking for a special occasion or simply craving a slice of nostalgic comfort, this Peach Upside Down Cake is sure to impress!
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Recipe Information
Ingredients
- 3 large Peaches (ripe, peeled, pitted, and sliced)
- 6 tablespoons Unsalted butter (melted)
- 0.5 cup Brown sugar (packed)
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 2 pieces Eggs (large, room temperature)
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or non-stick spray.
Pour the melted butter into the bottom of the prepared cake pan, ensuring it spreads evenly.
Sprinkle the brown sugar uniformly over the melted butter layer. Arrange the peach slices in a circular pattern over the brown sugar, slightly overlapping them. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer, cream together the granulated sugar and softened butter on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the sugar-butter mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
Carefully pour the cake batter over the peach slices in the prepared pan and spread it 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 allow it to cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to loosen the cake.
Place a serving plate or cake stand over the top of the pan and, using oven mitts, carefully flip the cake pan upside down to release the cake. Let the pan sit inverted for a few moments before gently lifting it off.
Allow the cake to cool to room temperature before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 436.5 g | 159% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 312.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1580 mg | 34% | |
*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.
