Description
A comforting and impressive upside-down cake featuring tender, jammy peaches and a glossy caramel topping, perfect for late-summer gatherings.
Ingredients
Scale
- 1/2 cup unsalted butter (113 g), divided
- 3/4 cup packed brown sugar (about 165 g)
- 3 to 4 medium fresh peaches, sliced (about 450–600 g)
- 1 and 1/2 cups all-purpose flour (187.5 g)
- 3/4 cup granulated sugar (about 150 g)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk (120 ml)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or cast iron skillet.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat 1/4 cup softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing after each, then stir in vanilla.
- Alternate adding dry ingredients and milk to the wet mixture until just combined.
- In the prepared pan, melt 1/4 cup butter, then sprinkle brown sugar evenly over it.
- Arrange peach slices on top of the brown sugar.
- Pour batter evenly over peaches and smooth the surface.
- Bake for 40–45 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a serving plate.
- Serve warm or at room temperature.
Notes
Best served with ice cream or whipped cream. Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 40g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1.6g
- Protein: 5.8g
- Cholesterol: 70mg