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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.