Description
This Peach Upside-Down Cake is a delightful dessert featuring caramelized brown sugar and cinnamon-topped peaches baked beneath a tender, buttery cake. Perfectly moist and bursting with sweet peach flavor, it’s an easy-to-make treat ideal for summer gatherings or anytime you crave a comforting fruit dessert.
Ingredients
Units
Scale
For the Peach Topping:
- 6 tablespoons salted butter
- 2/3 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 3 large peaches, peeled and sliced large (about 2 cups)
For the Cake:
- 1 1/4 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Spray an 8×8-inch baking dish with cooking spray to prevent sticking.
- Make Peach Topping: In a microwave-safe bowl, combine 6 tablespoons of salted butter, 2/3 cup packed brown sugar, and 1/4 teaspoon cinnamon. Microwave until the butter melts, then stir well to combine. Spread this mixture evenly in the prepared baking dish. Arrange peeled and sliced peaches evenly over the brown sugar mixture.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until light and fluffy. Gradually beat in 3/4 cup granulated sugar until well combined.
- Add Egg and Vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture, beating on low speed after each addition just until combined. Do not overmix.
- Assemble Cake: Spread the batter evenly over the arranged peaches in the baking pan, covering them completely.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a wooden toothpick inserted near the center comes out clean and the cake is golden brown.
- Cool and Invert: Let the cake cool in the pan on a wire rack for 5 minutes. Use a knife to loosen the edges, then carefully invert the cake onto a large serving plate so the peaches are on top.
- Serve Warm: Allow the cake to cool an additional 10 to 15 minutes before serving warm for the best flavor and texture.
Notes
- Peel peaches easily by blanching them in boiling water for 30 seconds, then transferring to ice water; the skin will slip off.
- For a deeper caramel flavor, you can use dark brown sugar instead of light brown sugar.
- This cake is best served warm but can be enjoyed at room temperature as well.
- Use ripe but firm peaches for best texture and sweetness.
- To make cleanup easier, line the baking dish with parchment paper before spreading the topping.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 280
- Sugar: 28g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
