Description
Bake a stunning summer dessert with this Peach Upside-Down Cake Recipe! Made with juicy caramelized peaches and a soft, buttery cake, this easy homemade treat is perfect for brunch, family gatherings, potlucks, and holiday desserts. Serve it warm with whipped cream or vanilla ice cream for an irresistible peach dessert everyone will love.
Ingredients
Scale
For the Peach Topping
- 4 tablespoons unsalted butter, melted
- ¾ cup light brown sugar, packed
- 4–5 fresh peaches, peeled and sliced
- ½ teaspoon ground cinnamon
For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan.
- Add melted butter and brown sugar to the pan.
- Arrange peach slices and sprinkle with cinnamon.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla extract.
- Alternate adding dry ingredients with sour cream and milk.
- Spread the batter over the peaches.
- Bake for 40–45 minutes.
- Cool for 10–15 minutes.
- Invert onto a serving plate and serve.
Notes
- Invert the cake while it is still slightly warm.
- Use ripe but firm peaches for the best results.
- Do not overmix the batter.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 servings
- Calories: 340 calories
