Easy Peach Upside-Down Cake Recipe-Sweet Perfection

Craving a dessert that’s both stunning and ridiculously simple to make? Look no further than this Easy Peach Upside-Down Cake! Featuring a luscious caramelized peach topping and a tender, moist cake beneath, it’s a slice of sweet perfection that will impress every time. Get ready to bake a showstopper with minimal effort!

Ingredients

• For the Topping:
• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) 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 (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
2. Prepare the Topping: Pour the melted butter evenly into the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the melted butter.
3. Arrange the drained peach slices in a decorative pattern over the brown sugar mixture. You can overlap them slightly if needed.
4. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
7. 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.
8. Carefully spoon the cake batter over the peaches in the pan, spreading it gently and evenly to the edges without disturbing the peach layer too much.
9. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
10. Cooling and Flipping: Let the cake cool in the pan on a wire rack for 10-15 minutes. This is crucial for the topping to set but not stick.
11. Place a serving plate upside-down over the cake pan. Using oven mitts, carefully but quickly invert the cake onto the plate. Gently lift the cake pan off. If any peaches stick to the pan, carefully place them back onto the cake.
12. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!