Peach Upside Down Cake
Peach Upside Down Cake is one of the most delicious cakes of the summer!
Servings 8 servings
Calories 385kcal
Equipment
Ingredients
- 3/4 cup butter divided, at room temperature
- 1/2 cup brown sugar packed
- 2 cups peaches sliced, can use frozen (they do not have to be thawed
- 3/4 cup granulated sugar
- 1 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Instructions
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange the peach slices in a single layer over the sugar.
- In a large bowl, mix the sugar and remaining butter until light and fluffy. Beat in egg and vanilla.
- Combine the flour, baking powder, and salt. Add flour mixture to the sugar mixture alternately with milk, beating well after each addition.
- Spoon the batter over the peaches.
- Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream or whipped cream.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 246mg | Potassium: 210mg | Fiber: 1g | Sugar: 36g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
