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Peach Upside Down Cake

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • 9-inch cast iron skillet or baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Melt butter in a 9-inch cast iron skillet or baking pan over medium heat.
  2. Stir in brown sugar. Arrange peach slices in a single layer over the brown sugar mixture.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. In a separate bowl, whisk together eggs, sugar, milk, and vanilla extract until light and fluffy.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in melted butter.
  6. 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.
  7. 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.