Description
A warm, buttery upside-down cake featuring caramelized fresh peaches layered beneath a soft vanilla sponge. A classic summer dessert served with ice cream or whipped cream.
Ingredients
- For the topping:
- 2–3 fresh peaches, sliced
- ¼ cup unsalted butter
- ½ cup brown sugar
- For the cake batter:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or cast iron skillet.
- In the pan, melt ¼ cup butter and brown sugar. Once melted, arrange the peach slices neatly over the caramel.
- In a mixing bowl, cream together softened butter and granulated sugar.
- Add eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet, alternating with milk until a smooth batter forms.
- Gently spread the batter over the peaches in the pan.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes, then carefully flip the cake onto a serving plate.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
Use ripe but firm peaches for best results. If using canned peaches, drain them well. Buttermilk adds extra tenderness to the cake.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American