Peach Upside Down Cake
Caramelized sugar and fresh peaches top this beautiful sponge cake that easy is to whip together and gorgeous to serve.
Ingredients
Topping
- 2 tbsp butter melted
- ⅓ cup dark brown sugar
- pinch salt
- 5 medium-size peaches pitted and sliced into 8 wedges
Cake
- 1.5 cups all-purpose flour
- ¾ tsp salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ cup granulated sugar
- ½ cup butter + a bit extra for coating baking pan room temperature
- 2 large eggs
- 1 tbsp vanilla extract
- ½ cup milk
Instructions
Topping
- Preheat oven to 350 F or 220 C.
- Apply a light layer of butter to a 10" cake pan. Then place a circle of parchment paper in the bottom, smoothing into the butter.
- Mix together sugar, pinch of salt, and melted butter in a medium bowl. Add peaches and gently stir to coat.
- Pour peach mixture into the prepared cake pan and spread gently with a spatula to get an even layer of peaches across the entire bottom of the pan.
Cake
- Combine flour, salt, baking powder and soda in a small bowl. Set aside until needed.
- In a large mixing bowl, whip together room temperature butter and sugar with a whisk until smooth and well mixed.
- Add eggs, one at a time, whipping between until mixture is smooth.
- Pour in vanilla extract, whip again and then start adding flour and milk - alternating in three pours each. Whip well between additions.
- Using a spatula, scrap the cake into the prepared cake pan, on top of the peach layer. Spread evenly in the pan and then place in oven to bake for 25 to 30 minutes, or until toothpick comes out clean.
- Remove cake from the oven and immediately flip onto a wire rack to cool.
Notes
Cake is good served warm or a room temp, as well out still warm out of the oven with a dollop of vanilla bean ice cream.
