Description
Lightly spiced and perfectly soft with juicy, sweet peaches on top, this peach upside down cake is a perfect way to celebrate the end of sweet summer days.
Ingredients
- 1/4 cup brown sugar
- 3 large peaches, cut into 1/4 inch thick slices
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 8 tbsp salted butter, softened to room temperature
- 3/4 cup white sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1/3 cup sour cream (full fat)
- 1/3 cup whole milk
Instructions
- Step 1: Preheat oven to 350 °F and cut a circle of parchment paper to fit inside the bottom of a 9 inch round cake pan. Grease the bottom and sides of the pan with cooking spray or a little oil or melted butter.
- Step 2: Add the brown sugar to your prepared pan and use your fingers or a spoon to spread the sugar out evenly. Arrange your peach slices in the pan starting by making a circle of overlapping slices in the center, then do another circle of overlapping peach slices around the center circle.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Step 4: In a stand mixer fitted with a paddle attachment or using handheld beaters, cream your softened butter and white sugar about 2 minutes, or until pale in color and fluffy. Add your eggs one at a time, beating after each addition. Beat in the vanilla until the mixture is smooth.
- Step 5: Alternate adding half of the flour mixture, then the sour cream, the other half of the flour mixture and finally the milk. Mix until just combined, making sure to scrape down the sides of the bowl.
- Step 6: Gently spread the batter evenly on top of your arranged peaches before placing in the oven. Bake 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Step 7: Allow the cake to cool for 15 minutes in the pan before running a knife around the edges of the pan and flipping the cake out onto a plate. Serve immediately with whipped cream or vanilla ice cream if desired.
Notes
You can also use unsalted butter, just add a pinch of salt when you are creaming your butter and sugar together. This cake will keep two days on the counter, and then three more days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg