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.
Print
Pin
Servings: 8 Slices
Calories: 320kcal
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Hand mixer (optional)
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
Instructions
Prep the Pan
- Preheat oven to 350°F (175°C).
- Melt ¼ cup butter in a 9-inch cake pan in the oven.
- Sprinkle ½ cup brown sugar evenly over the melted butter.
- Arrange peach halves cut-side down over the brown sugar.
Make the Cake Batter
- In a bowl, cream together ½ cup softened butter and ½ cup white sugar until light.
- Beat in the egg.
- In a separate bowl, whisk together 1 ¼ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Add the dry ingredients to the butter mixture in batches, alternating with ½ cup milk. Stir until just combined.
Assemble and Bake
- Gently spread the batter over the peaches in the pan.
- Bake for 40-45 minutes, until the top is golden and a toothpick inserted comes out clean.
Flip the Cake
- Let the cake rest for 10 minutes in the pan.
- Place a plate over the pan and carefully flip it. Let it sit for a minute to help release the peaches.
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Sugar: 30g