Ingredients
Scale
- 4 ripe peaches, sliced
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Melt the butter in a frying pan or oven-safe skillet and sprinkle the sugar evenly over the melted butter. Cook over medium heat until the mixture turns golden and bubbly, then pour this caramel mixture into the bottom of a 9-inch round baking pan or cake pan.
- Place the sliced peaches over the caramel in a circular pattern, making sure they are snugly packed to create a beautiful topping once flipped.
- In a mixing bowl, combine the flour, baking powder, and salt. In another bowl, whisk together the eggs, milk, vanilla extract, and sugar. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Pour the batter evenly over the peaches in the prepared pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for about 10 minutes.
- Carefully invert the cake onto a serving plate, allowing the caramelized peaches to create a glossy, inviting top. Serve warm or at room temperature with a dollop of whipped cream or scoop of vanilla ice cream.
Notes
- Store leftover peach upside down cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Reheat slices in microwave or oven before serving.
- Use canned peaches if fresh ones are unavailable. Drain well to prevent excess liquid.
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 320 kcal Kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg