Peach Upside Down Cake
A moist and tender cake topped with caramelized peaches that bake into a sweet, golden layer. This classic upside-down cake is perfect for summer desserts or special gatherings.
Equipment
- 9-inch Cake Pan
- Mixing Bowl
- Whisk
Ingredients
Peach Topping
- 3 peaches peeled and sliced
- ¼ cup unsalted butter melted
- ½ cup brown sugar
Cake Batter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 egg
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- Pour the melted butter for the topping into the cake pan and sprinkle the brown sugar evenly over it.
- Arrange the sliced peaches over the brown sugar layer in a decorative pattern.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add the milk, egg, melted butter, and vanilla extract. Mix until a smooth batter forms.
- Pour the batter gently over the peaches and spread evenly.
- Bake for 35–40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes, then carefully invert onto a serving plate so the peaches are on top.
Notes
Fresh peaches work best, but canned or frozen peaches can also be used if drained well. Serve warm with whipped cream or vanilla ice cream.