Description
This Peach Upside-Down Cake is a delightful dessert featuring sweet, cinnamon-infused peaches caramelized with brown sugar and butter, topped with a tender, buttery cake. Baked to golden perfection, it’s an easy and impressive treat perfect for showcasing fresh peaches in a comforting, classic style.
Ingredients
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 extract
- 1/2 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray an 8×8-inch baking dish with cooking spray to prevent sticking.
- Prepare peach topping: In a microwave-safe bowl, combine 6 tablespoons of salted butter, 2/3 cup brown sugar, and 1/4 teaspoon cinnamon. Heat until the butter melts, then stir well. Pour this mixture evenly into the prepared baking dish. Arrange the peeled and sliced peaches evenly over the brown sugar mixture, setting the pan aside.
- Mix dry ingredients: In a medium bowl, whisk together 1¼ cups of flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set this dry mixture aside.
- Cream butter and sugar: Using an electric mixer on medium speed in a large bowl, beat 1/2 cup softened butter until light and fluffy. Gradually add 3/4 cup granulated sugar and continue beating until combined well.
- Add egg and vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated into the butter-sugar mixture.
- Combine batter: Alternately add the flour mixture and 1/2 cup milk to the wet ingredients, starting and ending with the dry ingredients. Beat on low speed just until ingredients are combined—do not overmix.
- Assemble cake: Spread the batter evenly over the arranged peaches in the baking dish.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a wooden toothpick inserted near the center comes out clean.
- Cool and invert: Let the cake cool in the pan on a wire rack for 5 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a large serving plate.
- Serve: Allow the cake to cool for an additional 10 to 15 minutes before serving warm for the best flavor and texture.
Notes
- Use very ripe peaches for the best sweetness and flavor in this cake.
- Peeling the peaches is recommended but optional if you prefer more texture.
- This cake is best served slightly warm to enjoy the caramelized topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- You can substitute the milk with a non-dairy milk alternative for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach Upside-Down Cake, Peach Dessert, Summer Cake, Caramelized Peaches, Easy Cake Recipe, Baking with Fresh Fruit
