Description

This luscious Peach Upside-Down Cake features a molten, caramelized fruit topping resting on a tender, buttery crumb. It is a simple yet sophisticated dessert that perfectly captures the flavor of fresh summer peaches in a single, golden pan.

Ingredients

6 tablespoons salted butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
2-3 fresh peaches, sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk

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Instructions

Preheat oven to 350 degrees F (175 degrees C) and grease an 8×8 baking dish with non-stick spray.
Combine 6 tablespoons of butter, brown sugar, and cinnamon in a microwave-safe bowl, heat until melted, and stir until smooth.
Pour the syrup into the prepared pan and arrange the peach slices in a single layer over the mixture.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
In a large bowl, cream the 1/2 cup of softened butter with granulated sugar using an electric mixer until light and fluffy.
Beat the egg and vanilla into the creamed butter until fully incorporated.
Alternately add the flour mixture and milk to the batter, starting and ending with the flour, mixing on low speed until just combined.
Spread the batter over the peach layer and bake for 40 to 45 minutes until a toothpick comes out clean.
Cool in the pan for 5 minutes, then carefully invert onto a serving plate and rest for 15 minutes before serving.

Notes

For the best presentation, use peaches that are ripe but firm enough to maintain their shape during the flip. If you prefer a more tart profile, you can substitute nectarines or add a splash of lemon juice to the peach topping. Always make sure your milk and egg are at room temperature to ensure the batter combines smoothly without curdling.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American