Description
This recipe details the preparation of a peach upside-down cake.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 (15-ounce) can sliced peaches, drained well
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange drained peach slices in a decorative pattern over the brown sugar.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Pour the batter evenly over the peaches in the cake pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Place a serving plate upside down over the cake pan and carefully invert the cake onto the plate.
- Serve warm or at room temperature.
Notes
- Ensure peaches are very well drained to prevent a soggy cake.
- For best results, use room temperature butter and eggs for the cake batter.
- The cake is best enjoyed the day it is made.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American