Fresh Peach Upside Down Cake
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From hereforthewholesome
Absolutely love a fresh peach cake, especially one that shows off peak-season produce. This upside-down-style peach cake is buttery, tender, and just sweet enough, with a caramelized fruit layer that makes it feel like summer no matter the season. Swap in whatever fruit you’ve got on hand—plums, nectarines, berries, or even apples work great.
- Recipe Card
Recipe Card
ingredients
- 3/4 cup unsalted butter, softened, divided
- 1/2 cup packed brown sugar
- 2 cup peeled and sliced fresh peaches
- 3/4 cup granulated or raw sugar
- 1 large room temperature egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup room temperature whole milk
Method
Step 1
Preheat the oven to 350°F.
Step 2
Melt ¼ cup butter and pour into an ungreased 9-inch round cake pan. Sprinkle evenly with brown sugar. Arrange peach slices in a single layer over the sugar.
Step 3
In a large bowl, cream the remaining ½ cup butter with granulated sugar until light and fluffy, about 5–7 minutes. Beat in the egg and vanilla.
Step 4
In a separate bowl, whisk together flour, baking powder, and salt. Add to the creamed mixture alternately with milk, mixing until fully combined.
Step 5
Spoon the batter gently over the peaches, spreading to cover.
Step 6
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7
Let the cake rest for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.