Description
A rich, buttery peach upside-down cake topped with caramelized peaches and a soft vanilla cake base. A timeless summer dessert served warm or at room temperature.
Ingredients
Scale
- For the Caramelized Topping:
- 6 tablespoons salted butter
- ⅔ cup packed brown sugar
- ¼ teaspoon cinnamon
- 3 ripe peaches, peeled and sliced
- For the Cake:
- 1¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Prepare the Topping: Preheat oven to 350°F (175°C). Melt 6 tbsp of butter in a 9-inch cake pan (on stovetop or in oven). Stir in ⅔ cup brown sugar and ¼ tsp cinnamon until smooth. Arrange peach slices in a single layer over the mixture.
- Make the Cake Batter: In a medium bowl: whisk together 1¼ cups flour, ¼ tsp baking powder, and ¼ tsp salt. In a large bowl: cream ½ cup softened butter and ¾ cup sugar until fluffy. Beat in 1 egg and 1 tsp vanilla. Add dry ingredients in three batches, alternating with ½ cup milk, mixing gently.
- Assemble and Bake: Spoon batter over the peach layer and smooth the top. Bake for 35–40 minutes until a toothpick inserted comes out clean.
- Cool and Flip: Cool in the pan for 10 minutes. Invert onto a serving plate and lift the pan gently. Serve warm or at room temperature.
Notes
For easy removal, use a nonstick cake pan or line the bottom with parchment. Try adding a pinch of nutmeg for extra spice or serve with whipped cream or vanilla ice cream.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg