Peach Upside Down Cake
Caramelized peaches make this Peach Upside Down Cake beautiful, moist and utterly delicious!
Servings: 12 slices
Calories: 200kcal
Ingredients
Peach Topping
- 1/4 cup salted butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 cups peach slices
Cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/3 cup milk
Instructions
Topping
- In the bottom of a 9-inch pie plate, melt the butter.
- Sprinkle the brown sugar over the butter and sprinkle the cinnamon over that.
- Arrange the peach slices around the pie plate and set aside.
Cake
- Preheat oven to 350°F.
- In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
- Add the egg, sour cream and vanilla and mix until well-combined.
- Add the dry ingredients and mix.
- Slowly pour the milk into the batter and mix until just combined.
- Pour into the pie plate over the peaches and spread to an even layer.
- Bake for 20 minutes, then cover with aluminum foil (you'll want to tent it - don't cover too tightly). If the cake sticks to the foil, don't worry about it....remember, it's an upside down cake! ;)
- Bake an additional 20-30 minutes or until a toothpick in the center comes out clean.
- Let cool for 5 minutes, then run a butter knife around the edge of the pie pan and flip over onto a serving platter.
- Enjoy warm or room temperature with a dollop of whipped cream, if desired!
Nutrition
Calories: 200kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1.5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 214mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 53mg