Classic Peach Upside Down Cake
A delicious and easy peach upside-down cake recipe, perfect for a summer dessert. Buttery, caramelized peaches top a moist and tender cake.
Equipment
- 9-inch cast iron skillet or baking pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
Topping
- 6 tablespoons Butter unsalted
- 1/2 cup Brown Sugar packed
- 6 medium Peaches peeled and sliced
Cake
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 Eggs large
- 1 cup Sugar granulated
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1/4 cup Melted Butter
Instructions
Instructions
- Preheat oven to 350°F (175°C). Melt butter in a 9-inch cast iron skillet or baking pan over medium heat.
- Stir in brown sugar. Arrange peach slices in a single layer over the brown sugar mixture.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together eggs, sugar, milk, and vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in melted butter.
- Pour batter over the peaches in the skillet. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10 minutes before inverting onto a serving plate.
Notes
For a richer flavor, use brown butter instead of regular butter in the topping. You can also add a sprinkle of cinnamon to the cake batter.