Description
This Peach Upside Down Cake is a delightful treat featuring ripe peaches and a rich, buttery base. Perfect for gatherings, it promises an irresistible taste with simple preparation.
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) and butter a 9-inch (20 cm) round cake pan.
- In a small saucepan, combine brown sugar, butter, and salt. Warm over medium-low heat until melted and simmering, then pour evenly into the pan.
- Arrange sliced peaches in a tight circle over the brown sugar syrup, starting from the center and working outward.
Notes
Make sure to use ripe peaches for the best flavor.
This cake can be served warm or at room temperature, making it versatile for different occasions.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg