Easy Peach Upside Down Cake Recipe-Perfect Dessert

Craving a show-stopping dessert that’s surprisingly simple to make? This Easy Peach Upside Down Cake Recipe delivers a perfect combination of juicy, caramelized peaches and a tender, moist cake. It’s an effortlessly elegant treat that will impress everyone at your table.

Ingredients

• For the Topping:
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1 (15-ounce) can sliced peaches in light syrup, drained well, or 2 cups fresh peach slices
• For the Cake:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
2. Melt the 1/2 cup butter for the topping in a small saucepan over medium heat. Pour the melted butter evenly into the prepared cake pan.
3. Sprinkle the brown sugar evenly over the melted butter in the pan.
4. Arrange the drained peach slices in a decorative pattern over the brown sugar. You can place them in concentric circles or fan them out.
5. In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter; set aside.
6. In a large bowl, cream together the softened 1/2 cup butter and granulated sugar until light and fluffy.
7. Beat in the eggs one at a time, then stir in the vanilla extract.
8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
9. Carefully spoon the cake batter over the peaches in the pan, spreading it gently to cover the peaches completely.
10. Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is golden brown.
11. Let the cake cool in the pan on a wire rack for 10-15 minutes. This is crucial for the topping to set properly.
12. Place a serving plate upside down over the cake pan. Carefully, using oven mitts, invert the cake onto the serving plate. The peaches and caramelized topping should now be on top.
13. Scrape any remaining topping from the pan onto the cake. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.