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Peach upside-down cake Recipe

American · Dessert · 65 min total

A classic upside-down cake featuring juicy peaches caramelized in brown sugar and butter, topped with a tender vanilla cake. Perfect for summer gatherings.

Ingredients

• 4 tablespoons unsalted butter, melted
• 1/2 cup packed light brown sugar
• 4 ripe peaches, peeled, pitted, and sliced into 1/2-inch wedges
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan, tilting to coat bottom. Sprinkle brown sugar evenly over butter. Arrange peach slices in a single layer over sugar, overlapping slightly.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour, mixing just until combined. Spoon batter over peaches and spread evenly.
4. Bake for 40-45 minutes, until a toothpick inserted into center comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife around edges, then invert onto a serving plate. Serve warm or at room temperature.

Tips

• If peaches are very ripe, reduce sugar to 1/3 cup.
• Store leftovers covered in refrigerator for up to 3 days.
• Serve with whipped cream or vanilla ice cream.

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