Celebrate the sweetness of summer with this delightful Peach Upside-Down Cake. This cake showcases juicy, caramelized peaches layered over a soft, buttery cake. With a hint of cinnamon and the rich flavor of brown sugar, every bite of this dessert is a blend of fruity freshness and warm, comforting sweetness. Perfect for gatherings, potlucks, or just a sweet treat at home, this Peach Upside-Down Cake will impress everyone!
Ingredients
For the Peach Topping
- 6 tablespoons salted butter
- ⅔ cup packed brown sugar
- ¼ teaspoon cinnamon
- 3 plump peaches, skin removed and cut into vibrant wedges (approximately 2 cups worth)
For the Cake
- 1¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Prepare the Peach Topping : Preheat the oven to 350°F (175°C).Melt the butter for the topping in a 9-inch round cake pan by placing it directly on the stovetop on low heat (or in the oven for a few minutes).Once melted, remove the pan from heat, add the brown sugar and cinnamon, and stir to combine until smooth.Arrange the peach slices over the brown sugar mixture in a single, even layer, covering the entire bottom of the pan.
- Make the Cake Batter : In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.In a spacious mixing bowl, beat together the softened butter and sugar until the mixture is airy and pale. Incorporate the egg and vanilla extract, blending until smooth and fully integrated. Gradually fold in the dry ingredients, alternating with the milk, and mix gently until just combined. Do not overmix.
- Assemble and Bake : Gently spread the cake batter over the peach layer, smoothing the top with a spatula.Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean. Once done, allow the cake to cool in the pan for approximately 10 minutes, then gently flip it onto a serving platter.
- Presentation: Let the cake rest for a few moments before cutting it into slices. Enjoy it warm or at room temperature. It complements a scoop of creamy vanilla ice cream or a generous spoonful of whipped cream perfectly!
Conclusion
This Peach Upside-Down Cake combines the lush flavor of caramelized peaches with a tender vanilla cake, making it a crowd-pleaser that’s as beautiful as it is delicious. Whether enjoyed on its own or with a bit of ice cream, this cake is sure to be a hit at any table.
Irresistible Peach Upside-Down Cake with Caramelized Topping
A buttery upside-down cake topped with caramelizedpeaches, bringing a delightful mix of sweetness and warmth to every bite.
Ingredients
For the Peach Topping
- 6 tablespoons salted butter
- ⅔ cup packed brown sugar
- ¼ teaspoon cinnamon
- 3 plump peaches skin removed and cut into vibrant wedges (approximately 2 cups worth)
For the Cake
- 1¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Prepare the Peach Topping : Preheat the oven to 350°F (175°C). Melt the butter for the topping in a 9-inch round cake pan by placing it directly on the stovetop on low heat (or in the oven for a few minutes). Once melted, remove the pan from heat, add the brown sugar and cinnamon, and stir to combine until smooth. Arrange the peach slices over the brown sugar mixture in a single, even layer, covering the entire bottom of the pan.
- Make the Cake Batter : In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a spacious mixing bowl, beat together the softened butter and sugar until the mixture is airy and pale. Incorporate the egg and vanilla extract, blending until smooth and fully integrated. Gradually fold in the dry ingredients, alternating with the milk, and mix gently until just combined. Do not overmix.
- Assemble and Bake : Gently spread the cake batter over the peach layer, smoothing the top with a spatula. Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean. Once done, allow the cake to cool in the pan for approximately 10 minutes, then gently flip it onto a serving platter.
- Presentation: Let the cake rest for a few moments before cutting it into slices. Enjoy it warm or at room temperature. It complements a scoop of creamy vanilla ice cream or a generous spoonful of whipped cream perfectly!