Description
This Peach Upside Down Cake features juicy peaches and a buttery base that create a moist and flavorful dessert, perfect for gatherings and special occasions!
Ingredients
Scale
- ½ cup (3 oz/85 g) dark brown sugar
- ¼ cup (2 oz/57 g) butter
- ¼ teaspoon salt
- 3 large firm ripe peaches (1 lb/450 g), sliced ¼ inch (6 mm) thick
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ½ cup (2 oz/57 g) almond flour
- 2 teaspoons baking powder
- ½ cup (4 oz/115 g) butter , softened
- 1 ½ cups (12 oz/340 g) granulated sugar
- ½ teaspoon salt
- 3 large eggs , at room temperature
- 1 cup (8 fl oz/240 ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set aside.
- In a small saucepan, warm the brown sugar, butter, and salt over medium-low heat until melted and simmering, then pour evenly into the pan.
- Arrange the peach slices in a tight circular pattern over the brown sugar syrup, starting from the center and working outward.
Notes
For a richer flavor, try using fresh, local peaches when in season.
This cake pairs well with whipped cream or vanilla ice cream for serving.
Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg