Description
A simple, nostalgic peach upside-down cake with a buttery brown sugar base and soft vanilla sponge. Best served warm with whipped cream or vanilla ice cream.
Ingredients
Scale
- 1/4 cup unsalted butter (for pan)
- 1/2 cup brown sugar
- 4–5 peach halves (fresh or canned), sliced
- 1/2 cup unsalted butter (softened)
- 1/2 cup white sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 1/2 tsp ground cinnamon or nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Place 1/4 cup unsalted butter in an 8-inch square pan and melt in the oven.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange peach slices, cut-side down, on top of the sugar layer.
- In a mixing bowl, cream 1/2 cup butter and white sugar until light and fluffy.
- Add the egg and beat well.
- In another bowl, whisk together flour, baking powder, salt, and optional cinnamon or nutmeg.
- Add the dry ingredients to the butter mixture in batches, alternating with milk. Mix until smooth.
- Gently pour and spread the batter over the peaches in the pan.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let the cake cool for 5 minutes. Then, invert it onto a serving plate while still warm.
- Serve warm, optionally topped with whipped cream or vanilla ice cream.
Notes
Use canned peaches for convenience, but fresh ripe peaches give the best flavor. Don’t let the cake cool too long before inverting, or the caramelized base may stick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg