Upside-Down Peach Cake Recipe

Name: Upside-Down Peach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter, Softened, Plus 1 Tablespoon For The Skillet; 4 whole Ripe Peaches, Each Cut Into 8 Wedges; 1/4 cups Plus 2/3 Cup Granulated Sugar, Divided; 1 cup All-purpose Flour; 3/4 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 1 whole Large Egg; 2/3 cups Sour Cream; 1 teaspoon Pure Vanilla Extract

Servings: persons

1/2 cups Unsalted Butter, Softened, Plus 1 Tablespoon For The Skillet
4 whole Ripe Peaches, Each Cut Into 8 Wedges
1/4 cups Plus 2/3 Cup Granulated Sugar, Divided
1 cup All-purpose Flour
3/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
1 whole Large Egg
2/3 cups Sour Cream
1 teaspoon Pure Vanilla Extract

1
Heat the oven to 350 degrees. Butter an 8-inch cake pan and line the bottom with parchment paper.
2
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the peaches (I use Crest Haven peaches) and 1/4 cup sugar and cook, tossing, until the sugar dissolves and the juices from the peaches become syrupy, 3 to 4 minutes. Arrange the peaches in the bottom of the cake pan slightly overlapping in concentric circles, starting from the outside working your way in. It doesn't have to be perfect -it's homemade! Pour leftover juices over the peaches.
3
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
4
With a mixer, beat the 1/2 cup of butter and remaining 2/3 cup of sugar until fluffy. Beat in the egg, sour cream and vanilla.
5
Gradually add the flour mixture to the wet mixture until combined.
6
Pour the batter over the peaches and spread out; the batter will be thick. Bake for 50 - 55 minutes.
7
Let cook for 30 minutes or until the cake pan is cooled. Invert on a plate! My favorite is when it's still warm from the oven, but my husband loves it the next day for breakfast straight from the fridge. To each his own! Enjoy!

478

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, Softened, Plus 1 Tablespoon For The Skillet, 4 whole Ripe Peaches, Each Cut Into 8 Wedges, 1/4 cups Plus 2/3 Cup Granulated Sugar, Divided, 1 cup All-purpose Flour, and more.

Yes, Upside-Down Peach 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.

Upside-Down Peach Cake

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