Peach Upside Down Cake
User Reviews
5
Peach Upside Down Cake
Description
The Peach Upside Down Cake recipe starts by caramelizing brown sugar and butter in the pan, which forms a sticky base. Fresh, peeled peach slices dusted with a little flour are layered evenly atop this caramel. The batter, enriched with cinnamon and baking powder, is poured over the peaches and baked until a toothpick comes out clean, ensuring a soft cake with a hint of spice.
Baking at 350°F allows the cake to rise gently while melding with the caramelized peach topping. After baking, the cake rests to let the topping set, then is inverted carefully to expose the glossy peach layer. This method creates moist cake imbued with juicy fruit flavor and a tender crumb.
Best served warm, this cake complements ice cream or whipped cream. Using canned or frozen peaches requires slight adaptation, skipping the flour dusting and measuring adjusted equivalent amounts.
To peel fresh peaches, briefly blanch in boiling water and cool in ice water for easy skin removal. Leftovers store well refrigerated for a few days and freeze properly once fully cooled and wrapped tightly for up to two months.
Ingredients
- ½ cup brown sugar
- ¼ cup butter
- 2 peach peeled*, sliced ¼-inch, fresh
- 2 tablespoons all-purpose flour
Batter
- ¾ cup granulated sugar
- ¼ cup butter melted
- 1 egg
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- ⅔ cup buttermilk
Instructions
- Preheat oven to 350°F.
- Place the brown sugar and butter into a 9" round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
- Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar and butter. Set aside.
Batter
- Combine sugar and melted butter in a large bowl. Stir in egg.
- In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
- Add flour mixture alternately with the buttermilk to the butter mixture. Stir just until combined.
- Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
- Remove from the oven, and let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert it onto a platter. Serve warm with ice cream if desired.
Notes
- Peel fresh peaches by scoring an “X” on the bottom, blanching in boiling water for 20 seconds, then placing in ice water to loosen skins.
- Use canned or thawed frozen peaches as alternatives; canned peaches don't need flour coating.
- Wait at least 15 minutes after baking before inverting the cake to allow topping to set.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Cool completely before freezing; wrap tightly and store up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356 | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 135mg | 6% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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