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Peach Upside Down Cake (Photo by Viana Boenzli)
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4.67 from 6 votes

Peach Upside Down Cake

It's August. The days are long and the sun is shining bright. And peaches are in season. That means it's time to make a peach upside down cake!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: peach upside down cake
Servings: 8
Calories: 300kcal
Author: Viana Boenzli

Ingredients

Cake

  • 6 tablespoons salted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 cup cake flour (or all purpose flour), sifted
  • 1 teaspoon baking powder
  • 2 large eggs, at room temperature
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon nutmeg

Peaches and Simple Syrup

  • 2-3 ripe freestone or cling-free peaches, sliced into thin wedges
  • ½ cup dark brown sugar, packed
  • ½ cup water

Topping

US Customary - Metric

Instructions

  • First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened. Let cool a few minutes.
  • Preheat oven to 350°F.
  • Using a KitchenAid stand mixer with flat beater attachment, cream butter and sugar for five minutes. 
  • Then, add eggs one at a time until incorporated, then vanilla, then milk.
  • In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.
  • Grease an 8″ round pan with butter. Lay peaches in the bottom of the pan in a spiral design.
  • Next, pour simple syrup over the peaches.
  • Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool for 10 minutes before inverting into serving plate. Serve warm with homemade whipped cream.

Notes

Nutrition

Calories: 300kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Sodium: 157mg | Potassium: 146mg | Fiber: 1g | Sugar: 36g | Vitamin A: 477IU | Vitamin C: 2mg | Calcium: 73mg