Description
A delicious caramelized peach upside-down cake that is perfect for any occasion.
Ingredients
Scale
- 4 ripe peaches, pitted and sliced
- 1/2 cup (115 g) unsalted butter, divided
- 1 cup (200 g) brown sugar, packed
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
Instructions
- Prepare the peaches: Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt 1/4 cup (57 g) of the butter. Add the brown sugar and stir until combined and bubbly. Arrange the peach slices in the skillet, cooking for about 2-3 minutes until they start to soften. Remove from heat and set aside.
- Prepare the cake pan: Grease a 9-inch (23 cm) round cake pan with the remaining 1/4 cup (57 g) of butter. Pour the caramelized peach mixture into the bottom of the pan, spreading it evenly.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the sugars and eggs: In a large mixing bowl, combine the granulated sugar and eggs. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter: Carefully pour the cake batter over the caramelized peaches in the cake pan, spreading it evenly.
- Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Invert the cake onto a serving plate, allowing the peaches to be on top.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- This cake pairs well with vanilla ice cream or whipped cream for added richness.
- Make sure to let the cake cool slightly before inverting to ensure it holds its shape.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg