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A moist and flavorful upside-down cake featuring caramelized brown sugar and juicy peaches, perfect for family gatherings or as a sweet treat. Can be made with fresh, canned, or frozen peaches.

Ingredients

Scale
  • 6 tablespoons salted butter (for topping)
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 3 large peaches, peeled and sliced large (about 2 cups)
  • 1 1/4 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened (for batter)
  • 3/4 cup sugar (for batter)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350°F and coat an 8×8-inch baking dish with cooking spray.
  2. Peel fresh peaches and slice into uniform large slices, or drain and slice canned peaches well.
  3. In a microwave-safe bowl, combine 6 tablespoons butter, 2/3 cup packed brown sugar, and 1/4 teaspoon cinnamon; melt and stir until smooth.
  4. Pour the brown sugar mixture evenly into the bottom of the prepared baking dish.
  5. Arrange the peach slices in a single layer over the brown sugar mixture.
  6. Whisk together 1 1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
  7. Beat 1/2 cup softened butter in a large bowl on medium speed until fluffy; add 3/4 cup sugar and beat until combined.
  8. Beat in 1 egg and 1 teaspoon vanilla until smooth.
  9. Alternate adding the flour mixture and 1/2 cup milk to the wet ingredients, mixing on low just until combined after each addition.
  10. Gently spread the batter evenly over the peach slices in the pan.
  11. Bake for 40–45 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  12. Cool the cake in the pan on a wire rack for 5 minutes, loosen the edges with a knife, and carefully invert onto a large serving plate.
  13. Allow the cake to cool another 10–15 minutes before serving.

Notes

Drain canned peaches well to avoid sogginess., Peel fresh peaches for a smooth texture and appearance., Cut peaches into uniform slices for even baking and neat presentation., Do not overmix the batter to keep the cake tender., Grease the pan well or line with parchment to help release the cake after baking., Let the cake cool 4 to 6 minutes before inverting to help the topping set., Serve warm with vanilla ice cream or whipped cream for best flavor., The cake can be made ahead, refrigerated, or frozen for later enjoyment., For reheating, microwave single slices for 15–30 seconds or warm in a 325°F oven for 10–15 minutes, covered loosely with foil to retain moisture., Variations include swapping peaches with nectarines or pears, adding spices like ginger or nutmeg, nuts such as almonds or pecans, or a splash of bourbon, rum, or peach schnapps., High-altitude adjustments: reduce baking powder and sugar slightly, increase liquids, and increase oven temperature by 25°F.

Nutrition

Find it online: https://mamapantry.com/peach-upside-down-cake-recipe/