Peach Upside-Down Cake Recipe

Name: Peach Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Caramel:; 6 tablespoons butter plus additional for the pan; 1 cup sugar; 4 to 6 fresh peaches, halved and pitted (nectarines, apricots, or plums can be substituted); Cake:; 1 cup granulated sugar; 1/3 cup melted butter; 2 eggs; 1 and 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup buttermilk; 2 teaspoons vanilla extract

Servings: persons

Caramel:
6 tablespoons butter plus additional for the pan
1 cup sugar
4 to 6 fresh peaches, halved and pitted (nectarines, apricots, or plums can be substituted)
Cake:
1 cup granulated sugar
1/3 cup melted butter
2 eggs
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract

1
Caramel:
2
Butter a 10-inch cake pan, line the bottom with parchment paper, and butter the paper. Place 2 tablespoons water and sugar in a saucepan, and stir together. Cook over high heat, swirling the pan (do not stir), until the mixture turns a golden caramel color. Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with the peach halves, cut-side-down.
3
Cake:
4
Preheat the oven to 350 degrees. Add the sugar and melted butter to the bowl of a mixer fitted with a whisk attachment, and beat until combined. Add eggs, and whisk until the mixture is light and fluffy. Sift together flour, baking powder, and salt. Stir the buttermilk and vanilla extract together. With mixer set on low speed, add the dry ingredients by thirds, alternating with the liquid ingredients, to the butter mixture. When it's all fully blended, pour the batter into the pan over the peaches and bake, rotating it front-to-back after the first 15 minutes, for about 50 minutes or until the cake is golden brown and springy to the touch. Remove from the oven, and allow to sit for about 10 minutes before inverting onto a platter.

1049

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Caramel:, 6 tablespoons butter plus additional for the pan, 1 cup sugar, 4 to 6 fresh peaches, halved and pitted (nectarines, apricots, or plums can be substituted), and more.

Yes, Peach Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Upside-Down Cake

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