Description
This easy peach upside-down cake features sweet peaches baked beneath a moist vanilla cake and a buttery brown sugar-cinnamon topping. Perfect for summer desserts or cozy gatherings.
Ingredients
Scale
- Topping:
- 6 tbsp salted butter (melted)
- ⅔ cup packed brown sugar
- ¼ tsp ground cinnamon
- 3 large peaches, peeled and sliced (or about 2 cups canned peaches, drained)
- Cake Batter:
- 1¼ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions
- Preheat oven: Preheat to 350°F (175°C). Grease an 8×8-inch baking pan.
- Prepare topping: In a microwave-safe bowl, melt the salted butter. Stir in brown sugar and cinnamon. Spread evenly into the bottom of the pan.
- Add peaches: Arrange peach slices over the brown sugar mixture in a single layer.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter until fluffy. Add granulated sugar and beat until creamy. Mix in the egg and vanilla.
- Combine batter: Alternately add dry ingredients and milk to the butter mixture, mixing just until combined.
- Assemble and bake: Pour the batter evenly over the peaches. Smooth the top. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool and invert: Let cool for 5 minutes. Run a knife around the edges and invert onto a serving plate. Let rest 10–15 minutes before serving.
Notes
Use fresh, canned, or frozen (thawed and drained) peaches. For added flavor, sprinkle chopped pecans or a dash of nutmeg into the topping.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 27g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg