Peach Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 servings
Ingredients
  • Topping
  • ¼ cup salted butter
  • 1 cup packed brown sugar
  • 1 can- 396 ml sliced peaches, drained
  • Cake
  • ½ cup salted butter, room temp
  • 1 cup granulated sugar
  • 2 eggs, room temp
  • 1 tsp vanilla
  • 1¾ cup all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ¾ cup 2% milk, room temp
Instructions
  1. Topping:
  2. Preheat oven to 350℉. Place ¼ cup salted butter in a 10" round non-stick cake pan. Place pan in oven for a few minutes until the butter melts. Remove pan from oven and mix in the 1 cup brown sugar. Using an off-set spatula spread evenly on the bottom of the pan. Arrange the peach slices in a spiral pattern evenly over the brown sugar mixture. Set aside.
  3. Cake:
  4. Cream butter and sugar together on medium speed with electric hand mixer or stand mixer until pale and creamy. Add in the eggs one at a time until well incorporated. Mix in vanilla.
  5. In a separate bowl whisk together the flour, baking powder and salt. Add alternately to the creamed mixture with the milk on low speed - do not over beat.
  6. Spread batter evenly over the peaches being careful not to disturb the pattern.
  7. Bake for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool for 10 minutes on cooling rack and then invert on to serving plate.
Recipe by Chateau Elma at https://www.chateauelma.com/peach-upside-down-cake