Description
This peach upside-down cake transforms humble fruit into a showstopping dessert that’s easier than it looks. The big reveal when you flip it is pure kitchen magic!
Ingredients
Scale
- 4 tablespoons (56g) unsalted butter
- 2/3 cup (133g) brown sugar, packed
- 3–4 fresh peaches (about 1 pound/450g), peeled and sliced into 1/2-inch wedges
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Melt 4 tablespoons butter in a 9-inch cake pan or cast iron skillet, then sprinkle with brown sugar. Arrange peach slices in an overlapping pattern over sugar mixture.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix just until combined.
- Carefully spread batter over peaches, smoothing the top.
- Bake for 40-45 minutes until golden and a toothpick inserted in center comes out clean.
- Cool in pan for exactly 10 minutes, then run a knife around the edge and invert onto a serving plate. Wait 30 seconds before lifting the pan away.
- Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.