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Peach Upside-Down Cake

Peach Upside-Down Cake

This Peach Upside-Down Cake is a soft, buttery vanilla cake topped with caramelized peaches, flipping out perfectly golden and juicy every time. It’s an easy, comforting dessert you can make with fresh or canned peaches for a simple treat at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time: 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

For the topping:
  • ¼ cup butter
  • ½ cup packed light brown sugar
  • 5 fresh peaches peeled, pitted, and halved
For the cake:
  • ½ cup butter softened
  • ½ cup white sugar
  • 1 large egg
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Hand mixer (optional)

Method
 

Prep the Pan
  1. Preheat oven to 350°F (175°C).
  2. Melt ¼ cup butter in a 9-inch cake pan in the oven.
  3. Sprinkle ½ cup brown sugar evenly over the melted butter.
  4. Arrange peach halves cut-side down over the brown sugar.
Make the Cake Batter
  1. In a bowl, cream together ½ cup softened butter and ½ cup white sugar until light.
  2. Beat in the egg.
  3. In a separate bowl, whisk together 1 ¼ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  4. Add the dry ingredients to the butter mixture in batches, alternating with ½ cup milk. Stir until just combined.
Assemble and Bake
  1. Gently spread the batter over the peaches in the pan.
  2. Bake for 40-45 minutes, until the top is golden and a toothpick inserted comes out clean.
Flip the Cake
  1. Let the cake rest for 10 minutes in the pan.
  2. Place a plate over the pan and carefully flip it. Let it sit for a minute to help release the peaches.