Description
A tender upside-down cake layered with caramelized peaches, rich brown sugar, and a buttery vanilla crumb. Easy to make with fresh or canned peaches.
Ingredients
Scale
- 2–3 fresh peaches (or canned, well-drained)
- 1/2 cup (1 stick) unsalted butter (divided)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose or cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or skillet.
- Prepare topping: Melt 1/4 cup of the butter in the pan. Evenly sprinkle 3/4 cup brown sugar over the melted butter. Arrange peach slices in the sugar mixture.
- Make batter: Cream the remaining 1/4 cup butter and 3/4 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the creamed mixture, starting and ending with the dry. Mix until just combined.
- Assemble and bake: Pour the batter over the arranged peaches and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and flip: Let the cake cool in the pan for 10–15 minutes. Invert onto a serving plate and carefully lift off the pan.
Notes
For best results, use ripe but firm peaches. Buttermilk adds extra tenderness. If using canned peaches, drain thoroughly. Serve with vanilla ice cream or whipped cream.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg