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Peach Upside-Down Cake

Indulgent Peach Upside-Down Cake for Sweet Summer Evenings

This Peach Upside-Down Cake features juicy peaches with a buttery caramel topping, perfect for summer evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 4 tablespoons Butter substitute with dairy-free margarine for a vegan option.
  • 1 cup Brown Sugar can be replaced with coconut sugar for a lower-glycemic index.
For the Cake Batter
  • 3/4 cup Granulated Sugar may be adjusted based on taste.
  • 2 large Eggs substitute with flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract optional but recommended for depth.
  • 1 1/2 cups All-Purpose Flour use a gluten-free flour mix for a gluten-free version.
  • 1 teaspoon Baking Powder ensure it’s fresh for optimal rise.
  • 1/2 teaspoon Salt essential in small amounts.
  • 1/2 cup Milk substitute with almond milk or any plant-based milk for lactose-free.
For the Topping
  • 4 medium Peaches fresh peaches are best, but canned peaches can be used.

Equipment

  • medium oven-safe skillet
  • large mixing bowl
  • separate bowl for dry ingredients

Method
 

Step-by-Step Instructions
  1. In a medium oven-safe skillet, melt 4 tablespoons of butter and 1 cup of brown sugar over medium heat for 3-5 minutes until bubbly. Arrange sliced peaches over the caramel.
  2. Cream together 1/2 cup of softened butter and 3/4 cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each. Blend in 1 teaspoon of vanilla extract.
  3. Sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Fold the dry ingredients into the wet mixture, alternating with 1/2 cup of milk.
  4. Pour the batter over the caramelized peaches in the skillet, spreading it evenly to cover the peaches completely.
  5. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes until the top is golden brown and a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh peaches and avoid overmixing the batter for a light and airy texture.

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