Peach Upside-Down Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
3/4 cup butter, softened, divided
02 -
1/2 cup packed brown sugar
03 -
2 cups sliced peeled fresh peaches
04 -
3/4 cup sugar
05 -
1 large egg, room temperature
06 -
1 teaspoon vanilla extract
07 -
1-1/4 cups all-purpose flour
08 -
1-1/4 teaspoons baking powder
09 -
1/4 teaspoon salt
10 -
1/2 cup 2% milk
# Instructions:
01 -
Melt 1/4 cup butter and pour into an ungreased 9-inch round baking pan. Sprinkle with brown sugar and arrange peach slices in a single layer over the sugar.
02 -
In a large bowl, cream together the remaining butter and sugar until light and fluffy, approximately 5-7 minutes. Beat in the egg and vanilla extract. Combine the flour, baking powder, and salt in a separate bowl, then add to the creamed mixture alternately with the milk, beating well after each addition.
03 -
Spoon the batter evenly over the peach slices in the baking pan. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
04 -
Let the cake cool for 10 minutes. Carefully run a knife around the edge of the pan, then invert the cake onto a serving plate to reveal the peach topping. Serve warm.
# Notes:
01 -
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests.