Peach Upside Down Cake
User Reviews
4.7
Peach Upside Down Cake
Description
This Peach Upside Down Cake begins with a layer of softened butter, brown sugar, and peach slices arranged on the bottom of a greased and floured cake pan. The cake batter consists of cake flour, baking powder, salt, butter, granulated sugar, almond or vanilla extract, a large egg, and milk to yield a light and moist crumb. After pouring batter over the peaches, the cake bakes for 40-45 minutes until cooked through.
Once slightly cooled, flipping the cake reveals the caramelized peaches and brown sugar topping, which adds moistness and a glossy appearance. The almond or vanilla extract lends subtle aroma and flavor to the batter. The cake’s soft crumb contrasts with the sticky fruit topping for a balanced dessert experience.
This cake is best enjoyed warm and can be served with vanilla ice cream to complement the caramel flavor. It works well as a seasonal dessert during peach season or whenever canned peaches are utilized.
Leftover cake keeps well refrigerated for up to 4 days and can be frozen for up to one month. The texture may become softer and fruit color may darken when thawed, but flavor remains enjoyable.
Ingredients
BOTTOM LAYER
- ¼ cup butter softened
- ½ cup brown sugar 92 grams total, if you double the recipe then double this amount, 1 tablespoon, lightly packed
- 18-23 peach sliced; 3 or 4 peaches or 1 small can drained
CAKE LAYER
- ¼ cup butter unsalted, softened
- ½ cup granulated sugar
- ¼ teaspoon almond extract or vanilla extract
- 1 large egg room temperature
- 1 cup cake flour also known as pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt if using salted butter add a pinch of salt
- ¼ cup milk 90 grams total, if you double the recipe then double this amount, 2 tablespoons
Instructions
- Pre-Heat oven to 350°F (180°C), grease and flour or spray a 7-8 inch (20 cm) spring form cake pan or regular pan, you can also line the pan with parchment paper.
BOTTOM LAYER
- On the bottom of cake pan place the softened butter, add the brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.
CAKE LAYER
- In a medium bowl whisk together the flour, baking powder and salt.
- In a medium bowl cream butter, sugar and almond flavouring, add the egg and beat until light and fluffy, add the dry ingredients alternately with milk, beat on low until combined.
- Spoon and spread evenly over peach slices. Bake for approximately 40-45 minutes. Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired. Enjoy!
Notes
- Make homemade cake flour by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup, sifting to combine well.
- Store leftovers refrigerated in an airtight container for up to 4 days or freeze wrapped tightly up to one month, noting the texture and peach color may change after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 190mg | 8% |
| Potassium | 946mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 62g | 124% |
| Vitamin A | 1800IU | 36% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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