Description
A moist and classic peach upside-down cake made with canned or fresh peaches, brown sugar, and a tender almond-scented batter. Delicious served warm with whipped cream or ice cream.
Ingredients
Scale
- 1/3 cup butter, melted
- 1/2 cup packed brown sugar
- 1 can (29 ounces) peach halves (or fresh peaches, peeled and sliced)
- 1/4 cup sweetened shredded coconut (optional)
- 2 eggs
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract (or vanilla)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.
- Drain the peaches (reserve some syrup if desired). Arrange the peach halves cut-side down over the brown sugar. Optionally sprinkle coconut around the peaches.
- In a large bowl, beat the eggs until thick and lemon-colored. Gradually add granulated sugar, then beat in almond extract and a few tablespoons of reserved syrup if using.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until smooth.
- Pour the batter evenly over the peaches in the pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes, then invert the cake onto a serving plate.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
Fresh peaches can be used instead of canned. For extra flavor, sprinkle chopped nuts or add a pinch of cinnamon to the brown sugar layer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg