Peach Upside-Down Cake

You’ll flip for this Peach Upside-Down Cake—literally! When the cake is turned out of the pan, the peaches and brown sugar create a shiny, caramelized topping over a soft, buttery vanilla cake. Serve with vanilla ice cream, whipped cream, or a warm slice just as it is!

Peach Upside-Down Cake

Ingredients

3/4 cup butter, softened, divided (salted or unsalted)

1/2 cup packed brown sugar (light or dark)

2 cups sliced peaches, fresh or frozen

3/4 cup white granulated or golden sugar

1 large egg, room temperature

2 teaspoons vanilla extract

1-1/4 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup whole milk, room temperature

Directions

Preheat oven to 350°   

Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in a single layer over sugar.

In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.

Bake until a toothpick inserted in the center comes out clean, 45-50 minutes; check at 35 minutes, as all ovens are different. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Note: Change the flavor by adding almond or cinnamon. Plums are good in the recipe too.

If using frozen peaches, thaw, drain, and pat dry before placing them in the pan.

I used Danish Creamery Salted Butter in this recipe – it has 85% butterfat.