Peach Upside-Down Cake
This peach upside-down cake is soft, buttery, and full of juicy fruit flavor. It is the kind of dessert that looks beautiful with very little effort, which makes it perfect for family dinners or a cozy weekend bake.
Equipment
- 1 9-inch round cake pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Knife
Ingredients
- 3 tbsp unsalted butter melted (for topping)
- 1 cup brown sugar packed
- 3 peaches fresh or canned, sliced and well drained if using canned
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened (for batter)
- 0.75 cup granulated sugar
- 2 eggs
- 0.5 cup milk
- 1 tsp alcohol-free vanilla
Instructions
- Start by preheating your oven and greasing your cake pan well. Melt the butter for the topping, then pour it into the pan and sprinkle the brown sugar evenly over it.
- Lay the peach slices over the sugar mixture in a single layer. Try to cover the bottom of the pan evenly so every slice has a pretty fruit topping.
- In one bowl, whisk together the dry ingredients. In another bowl, beat the softened butter and sugar until creamy, then add the eggs, milk, and alcohol-free vanilla. Stir in the dry ingredients just until combined.
- Spoon the batter gently over the peaches and spread it evenly to the edges. Take care not to disturb the fruit layer too much.
- Bake until the top is golden and a toothpick inserted into the center comes out clean. Let the cake rest for a few minutes so the topping settles.
- Run a knife around the edge if needed, then carefully invert the cake onto a serving plate. Lift the pan slowly so the peaches stay in place and the glossy top shines.
Notes
Use peaches that are ripe but still firm, since very soft fruit can break down too much while baking. If your peaches are extra juicy, pat them dry lightly before arranging them in the pan.
Let the cake cool just a little before inverting it, but do not wait too long or the topping may stick. A warm cake releases more easily and gives you the best presentation.