Peach Upside Down Cake Recipe

Summertime requires fruit inspired everything!

I had several peaches that needed to be used, and since I HATE wasting food, I decided to create a peach upside down cake recipe.

You may be familiar with the ever popular, pineapple upside down cake, but if you love peaches, give this a try. It may become your new go-to fave!

You can serve this delightful dessert warm with a heaping scoop of vanilla ice cream or at room temperature as is.

Equipment

• 8-inch spring form pan

Ingredients  

• Bottom layer top
• 1/2 cup salted butter room temperature (1 stick)
• 1/2 cup brown sugar heaping
• 4 peaches peeled and evenly sliced
• Cake
• 1/4 cup salted butter room temperature
• 1/2 cup white sugar
• 1/4 tsp vanilla or almond extract
• 1 large egg
• 1/4 cup plus 2 Tbsp milk regular or almond
• 1 cup all purpose flour remove 2 Tbsp.
• 2 Tbsp. corn starch
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Instructions 

• Preheat oven to 350 degrees.
• Spray 8-inch spring form pan with cooking spray and line with parchment paper.
• Line a cookie sheet with foil.
• Place spring form pan onto cookie sheet.
• In a bowl, mix together butter and brown sugar.
• Spread evenly into prepared spring form pan.
• Peel and slice peaches.
• Line peaches in a uniform pattern on top of the butter mixture in the pan.
• Press lightly into the mixture.
• In a separate bowl, combine flour, corn starch, baking powder, and salt.
• Mix with a whisk to combine.
• Cream butter and sugar with mixer.
• Add extract and egg.
• Add milk and mix until combined.
• Scrape down the sides if needed.
• Spoon cake mixture evenly over peaches.
• Bake for 40 minutes or until baked through.
• Allow to cool for 5 minutes and invert onto a cake plate.

Video