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–+ servings
upside-down cake made with fresh peaches
Clara Pepper

Juicy Fresh Peach Upside-Down Cake: A Sweet Summer Delight

A delightful recipe for upside-down cake made with fresh peaches that promises a delicious end to your day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • ¼ cup butter
  • 1 cup packed light brown sugar
  • 1 dash ground nutmeg
  • 4 fresh peaches
  • ½ cup white sugar
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ½ cup milk

Method
 

  1. Preheat the oven to 375°F (190°C). Melt ¼ cup of butter in an 8-inch square pan and sprinkle with packed light brown sugar and a dash of ground nutmeg.
  2. Halve, peel, and pit the fresh peaches and arrange them cut-side down in the pan.
  3. Cream together ½ cup softened butter and 1 cup white sugar until light and fluffy. Beat in the large egg.
  4. In a separate bowl, combine 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with ½ cup of milk.
  5. Spread the batter over the arranged peaches in the pan. Smooth the top and bake for 35-40 minutes until golden brown.
  6. Let the cake stand for about 5 minutes, then run a knife around the edges and flip it onto a platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • Choose ripe, firm peaches for the best flavor. Overripe peaches may make the cake soggy.
  • Ensure the butter is softened, not melted, when creaming with sugar for a light and fluffy cake.
  • Avoid over-mixing the batter after adding flour to keep it tender.
  • Allow the cake to cool for a few minutes before inverting to help it hold its shape.
  • Serve with vanilla ice cream or whipped cream for an extra treat.

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