Peach Upside Down Cake
The most perfect peach upside down cake that's easy to make with deliciously spiced peaches and fluffy vanilla cake. A simple summer showstopper that anyone can whip up. Plus, there's no need to peel the peaches!
Ingredients
Peach Layer
- 3 peaches, pitted and sliced
- 3 tbsp (42g) unsalted butter, melted
- 1/4 cup (45g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
Cake
- 1 1/2 cups (180g) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/3 cup (80g) sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
Instructions
- Grease and line a 9" springform pan. Preheat the oven to 350℉.
- Slice your peaches into half moon slices that are about 1/4 inch thick. Add them to a small bowl and stir in the melted butter, brown sugar and ground cinnamon.
- Line the bottom of the pan with the peaches. Start in the centre and go in circles with the peaches overlapping each other. Make sure all gaps are filled. Set aside.
- For the cake, in a small mixing bowl, add the flour, baking powder, baking soda and salt. Stir together and set aside.
- Add the 1/2 cup butter and granulated sugar to the bowl of a stand mixer or large mixing bowl. Cream together for about 3 minutes on medium speed.
- Add in the eggs, one at a time, mixing until combined. Add in the sour cream, mild and vanilla extract. Mix until just combined.
- Pour the dry mixture into the butter mixture and mix until just combined. Pour the batter over top of the peaches. Place the pan in the oven and bake for 35-45 minutes or until a toothpick in the centre comes out clean.
- Allow the cake to fully cool. Run a blunt knife around the edge and release the springform pan. Invert the pan carefully onto a cake platter and enjoy!
Tried this recipe?Let us know how it was!