Peach Upside-Down Cake

Print Recipe

5 from 2 votes

A sweet and moist rustic-style cake loaded with peach flavor. No mixer required!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert, Desserts

Cuisine: American

Keyword: almond cake, dessert, peach

Servings:

Calories: 425kcal

Author: Tricia

Ingredients

For the peach layer:

¾ cup light brown sugar packed (170g)
¼ cup unsalted butter (4T or 2oz)
3 large peaches (you can use up to 4 peaches)

For the cake batter:

2 cups all-purpose flour (252g)
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¾ cup granulated sugar (170g)
2 large eggs room temperature
1 cup buttermilk (8oz)
½ cup unsalted butter melted and cooled (4oz or 8T)
1 teaspoon vanilla extract
½ teaspoon almond extract

Instructions

To prepare the peach layer:

Preheat oven to 350°F. Lightly spray a 9-inch square cake with vegetable cooking spray. Set aside.
Add the butter to the baking pan and place in the warm oven until melted. Remove from the oven and add the brown sugar. Stir until combined and moistened then spread evenly over the bottom of the pan.
Peel the peaches and slice into quarters. Slice each piece in half to make a total of 8 slices per peach. (For a thicker layer of peaches use 4 peaches instead of 3) Arrange the peaches over the brown sugar butter mixture and set aside.

To prepare the cake batter:

In a large mixing bowl whisk together the flour, salt, baking powder, baking soda, cinnamon and granulated sugar. Make a well in the center and set aside.
In a medium bowl lightly whisk the eggs. Add the buttermilk, melted, cooled butter, vanilla and almond extracts. Whisk until blended.
Pour the buttermilk mixture into the flour and gently fold together with a spatula until the flour is incorporated. The batter will be thick and lumps, this is okay. Gently scoop dollops of the batter over the peaches taking care not to move the fruit. Smooth the top with an off-set spatula.
Bake at 350°F until a toothpick comes out with no wet batter, about 40 to 45 minutes. Tent the cake with foil halfway through baking if over-browning. Remove from the oven and cool for 15 to 20 minutes in the pan.
Invert a serving platter over the cake pan. Invert the cake pan and platter together, then slowly lift off the cake pan. Cool before slicing. The cake can be served slightly warm, room temperature or chilled. Top with a dollop of lightly sweetened whipped cream if desired.

Notes

Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition