Description
A delicious Peach Upside Down Cake with sweet peaches and a buttery topping.
Ingredients
Scale
- For the Topping:
- 4 ripe peaches, pitted and sliced
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Melt Butter: In a 9-inch round cake pan, melt the 1/4 cup of unsalted butter in the oven while preheating to 350°F (175°C).
- Add Brown Sugar and Cinnamon: Once melted, remove the pan from the oven and sprinkle the brown sugar and ground cinnamon evenly over the melted butter.
- Arrange Peaches: Arrange the sliced peaches in a circular pattern on top of the sugar mixture, overlapping them slightly. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Pour Batter: Pour the cake batter over the arranged peaches in the cake pan, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate.
- Cool Completely: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
- Tips: For added flavor, consider sprinkling chopped nuts over the peaches before adding the batter.
- Storage Instructions: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Notes
- Peaches: You can use canned peaches if fresh ones are not available; just drain them well.
- Buttermilk: Substitute with a mixture of milk and vinegar or lemon juice for a homemade buttermilk.
- Granulated Sugar: Coconut sugar can be used as a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Peach Upside Down Cake, dessert, cake, peaches