Description
Peach Upside-Down Cake is a classic dessert featuring sweet peach slices baked in a buttery caramel glaze and topped with a soft vanilla cake. This simple, from-scratch recipe is perfect for summer gatherings or anytime you’re craving a nostalgic, fruit-forward treat.
Ingredients
.1/2–3/4 cup packed brown sugar
3/4 cup butter, divided and softened
2 cups peeled and sliced fresh peaches (or thawed frozen peaches)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons sour cream
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). In a 9-inch round baking pan (no need to grease), melt 1/4 cup of the butter. Pour the melted butter into the pan, then evenly sprinkle the packed brown sugar over it. Arrange your peach slices in a single, attractive layer on top.
- In a large mixing bowl, cream together the granulated sugar and the remaining softened butter until light and fluffy. Beat in the egg, vanilla extract, and sour cream until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually incorporate the dry ingredients and milk into the creamed mixture, alternating additions and beginning and ending with the dry mix to ensure a velvety batter.
- Gently spread the batter over the arranged peaches, smoothing it out evenly.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate.
Notes
Use ripe fresh peaches for best flavor, or thawed frozen peaches when out of season. Let cake cool slightly before flipping to avoid sticking. Add a dash of nutmeg or ginger for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Carbohydrates: 42g
- Protein: 3g