Peach Upside Down Cake
A delicious way to use your fresh, ripe peaches! Peach Upside Down Cake can also be made using canned peaches.
Servings: 8 servings
Ingredients
- 3 Tablespoons Salted Butter*
- ½ cup Packed Brown Sugar
- 3 Ripe Peaches, peeled and sliced
Batter
- 1 ½ cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ⅓ cup Unsalted Butter*
- ¾ cup Sugar
- 1 lg Egg
- ⅔ cup Water
- ½ teaspoon Almond Extract
Instructions
- Heat oven to 350℉.
Prepare the Peach Layer
- Melt the butter in bottom of 9” x 1 ½” round cake pan.
- Stir in the brown sugar, mix well, covering the entire bottom of pan.
- Lay peach slices in the pan in a single layer, covering the entire bottom.
Make the Batter
- Combine flour, baking powder, and salt in a mixing bowl.
- Using a mixer, cream together butter and sugar in a second bowl.
- Add the egg and almond extract and mix for a few seconds until combined.
- Add the flour mixture alternately with the water, starting and ending with the dry ingredients. Mix after each addition.
- Spread the batter in the pan evenly over the peaches.
Bake
- Bake at 350℉ for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Cool for 5 minutes, then invert onto a plate.
- Very good served warm with vanilla ice cream!
Notes
*You can use unsalted butter for both the peaches and the cake, if you don't have both kinds of butter. If you use salted butter in the cake batter, omit the ¼ teaspoon of salt.
Peaches
- Canned peaches can be used. Drain the peaches and reserve the liquid if you want to use the liquid in place of the ⅔ cup of water.
- Frozen peaches can be used. Thaw and drain first.
Nutrition
Calories: 330kcal
