Peach Upside Down Cake
If you're craving something sweet, cozy, and loaded with peachy goodness, this Peach Upside Down Cake is it! Juicy peaches meet a soft, buttery cake in the most magical way.
Servings: 8 Servings
Calories: 285kcal
Ingredients
- 4 tablespoons of melted butter
- ⅔ cup light brown sugar
- 3 peaches peeled and thinly sliced
- 1 cup all-purpose flour
- ¾ teaspoon of baking powder
- A pinch of salt
- ¼ teaspoon ground cinnamon
- ¾ cup white sugar
- 3 large eggs
- ¾ cup sour cream room temperature
- ½ teaspoon pure vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). Butter up a 9-inch round cake pan (make sure it’s nice and deep), then line the bottom with parchment paper.
- Pour the melted butter into the pan and spread it out evenly. Sprinkle the brown sugar on top to create that sweet, caramel base. Now arrange your peach slices in overlapping circles!
- In a bowl, stir the flour, baking powder, cinnamon, and a small pinch of salt until combined. Then whisk the eggs and sugar until smooth, and stir in the sour cream and vanilla in another bowl.
- Gently fold the wet ingredients into the dry, just until everything is combined. No need to overmix, soft and tender is what we’re after!
- Drizzle the batter over the peaches, then spread it uniformly. Bake for roughly 35 minutes; a clean toothpick signals it’s done.
- Let it cool for a few minutes in the pan, then place a plate on top and flip it over. If a peach or two sticks, just nudge it back into place. Enjoy!
Notes
- Use ripe but firm peaches, they hold their shape better.
- Cold eggs straight from the fridge can make the batter seize, room temp eggs mix in smoother.