Peach Upside Down Cake
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The upside down cake became popular in the United States during the early 20th century and was often made with canned fruits like pineapple. Peaches are a delicious alternative for a seasonal twist.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Peach Upside Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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Melt the butter in a saucepan over low heat. Add the brown sugar and stir until melted and smooth. Pour the mixture into the prepared cake pan.
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Arrange the peach slices on top of the sugar mixture in a single layer.
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In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
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In a separate bowl, cream together the white sugar and softened butter. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just blended.
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Pour the batter over the peaches in the cake pan.
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Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.