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Peach Upside Down Cake
Emma

Peach Upside Down Cake

A delightful Peach Upside Down Cake that celebrates the natural sweetness of summer produce, featuring a tender, buttery crumb topped with caramelized peaches.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter (melted)
  • 1/2 cup light brown sugar
  • 3 large fresh peaches (sliced)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temp)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a cast-iron skillet thoroughly.
  2. Pour the melted butter into the bottom of the pan. Sprinkle the light brown sugar evenly over the butter.
  3. Arrange the peach slices in a circular pattern on top of the sugar.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  6. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
  8. Spoon the batter over the peaches in the pan. Smooth the top with a spatula.
  9. Bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. Run a knife around the edge of the pan. Place a large serving plate upside down over the pan and flip it.
  12. Slowly lift the pan off to reveal the Peach Upside Down Cake.

Notes

Ensure to use ripe peaches for the best flavor. Store leftovers in an airtight container in the refrigerator for up to three days.