The Upside-Down Pineapple Cake is the most famous of the upside-down series.
But today I’m not talking about pineapple. Peaches are in season so today I am baking the Upside-Down Peach Cake.
The preparation of this wonderful cake is very simple, and the result is very satisfying.
This yummy recipe I found in the Taste of Home magazine (credit to Terri Kirschner). And I am glad I did because the cake is truly delicious.
(It was the first cold day after the not so hot summer, and the butter was cooling very fast so it looks like a glaze on the picture)
Upside-Down Peach Cake
- 1 ½ stick butter at room temperature, divided
- ½ cup brown sugar
- 2 cups peeled and sliced peaches (about 3 medium peaches)
- ¾ cup sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 1 ¼ cup flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup milk
Preheat the oven to 350 F (180 C).
Melt ½ stick of butter and pour it into a round 9” cake form. Grease the sides of the form.
Pour the brown sugar on top of the butter.
Arrange the peaches in a single layer over the sugar.
Spoon the batter over the peaches.
Bake for 45-50 minutes. Check the center of the cake with a wooden skewer or a toothpick. It r should come out clean.
Remove from the oven and let stand in the form for 10 -15 minutes.
Put a cake plate on top of the cake form and quickly and carefully flip the cake.
Serve warm or at room temperature.
For the batter:
In mixer bowl whisk the remaining butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
Add the flour mixed with baking powder and salt.
Add the milk. Mix until the batter is smooth.
Cook with pleasure!