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Peach Upside‑Down Cake

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A delicious and moist Peach Upside-Down Cake featuring caramelized peaches layered beneath a soft vanilla cake, perfect for summer gatherings.

Ingredients

Scale
  • 1/4 cup unsalted butter (for topping)
  • 1/2 cup brown sugar (for topping)
  • 3–4 ripe peaches, peeled, pitted, and sliced
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Melt 1/4 cup butter in the pan, then sprinkle brown sugar evenly over the butter.
  3. Arrange peach slices over the sugar mixture in a circular pattern.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, cream 1/2 cup butter and granulated sugar until light and fluffy.
  6. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  7. Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour.
  8. Spoon the batter over the peach layer and spread evenly.
  9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Notes

  • Use fresh, ripe peaches for the best flavor.
  • You can substitute canned or frozen peaches if fresh are not available.
  • Serve warm with whipped cream or vanilla ice cream.

Nutrition

Keywords: peach upside-down cake, summer dessert, fruit cake, peach cake

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