Peach Upside Down Cake

4.67 from 6 votes

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

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: peach upside down cake

Servings:

Calories: 300kcal

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.
½ cup dark brown sugar, packed, ½ cup water
Preheat oven to 350°F.
Using a KitchenAid stand mixer with flat beater attachment, cream butter and sugar for five minutes.
6 tablespoons salted butter, at room temperature, ¾ cup granulated sugar
Then, add eggs one at a time until incorporated, then vanilla, then milk.
2 large eggs, at room temperature, 1 teaspoon vanilla extract, ½ cup whole milk
In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.
1 cup cake flour (or all purpose flour), sifted, 1 teaspoon baking powder, ⅛ teaspoon nutmeg
Grease an 8″ round pan with butter. Lay peaches in the bottom of the pan in a spiral design.
2-3 ripe freestone or cling-free peaches, sliced into thin wedges
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.
Homemade whipped cream