Description
A tender and moist peach upside-down cake made with cake flour for a fine crumb and buttery flavor. Topped with a caramelized brown sugar glaze and fresh peach slices.
Ingredients
Scale
- 3–4 ripe peaches, peeled and sliced
- ½ cup unsalted butter, divided
- ¾ cup brown sugar
- 1½ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 2 eggs
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Make the topping:
In a small saucepan, melt ¼ cup of the butter and stir in the brown sugar until dissolved. Pour this mixture into the bottom of the prepared pan and spread evenly. Arrange the peach slices in a circular pattern over the sugar mixture. - Make the cake batter:
In a medium bowl, whisk together the cake flour, baking powder, and salt. - In a separate bowl, cream the remaining ¼ cup butter and the granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the flour. Mix just until incorporated.
- Pour the batter evenly over the peaches in the pan, smoothing the top.
- Bake for 45–50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then carefully invert onto a serving plate.
Notes
For extra spice, add ½ tsp cinnamon or a pinch of nutmeg to the brown sugar topping. Serve warm with whipped cream or vanilla ice cream for a classic finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg