Description
A nostalgic summer dessert featuring caramelized peaches and a tender vanilla cake that flips out beautifully—no frosting or decorating required!
Ingredients
Scale
- 3–4 ripe peaches, peeled and sliced (or one 15 oz can, drained)
- ¼ cup unsalted butter
- ½ cup light brown sugar
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk (whole or 2%)
- Optional: pinch of cinnamon or nutmeg, splash of bourbon, ½ tsp almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line bottom with parchment if desired.
- In a small saucepan, melt ¼ cup butter over medium heat. Stir in brown sugar until dissolved. Pour into pan and spread evenly.
- Arrange peach slices in a circular pattern over the sugar mixture.
- In a large bowl, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add flour mixture to butter mixture in thirds, alternating with milk. Mix until just combined.
- Spread batter over peaches. Bake 40–45 minutes or until toothpick comes out clean.
- Cool in pan 10–15 minutes. Run a knife around edges, place a plate on top, and invert cake onto plate. Serve warm or at room temperature.
Notes
Use ripe but firm peaches. Grease the pan well and let it cool slightly before flipping. For peace of mind, use parchment. This cake keeps beautifully and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: peach upside down cake, summer dessert, caramelized fruit cake, easy cake recipe