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–+ servings

Peach upside down Cake

This Peach upside-down Cake is a perfect example of summer baking dessert! It has a layer of fresh peaches soaked in a caramel-tasting sauce and topped with a moist, fluffy vanilla cake!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 Servings
Calories 388 kcal

Ingredients
 

For The Peach Base Layer

  • 3 Peaches, Medium size orange peaches
  • ¼ cup Butter
  • ¾ cup Brown sugar
  • ½ teaspoon Cinnamon
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 1 tablespoon Bourbon

For The Cake

  • 2 cups All-purpose flour, Spooned and levelled
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ teaspoon Nutmeg
  • ½ cup Butter, Room temperature
  • ¾ cup Sugar
  • 2 Eggs, Room temperature
  • 2 teaspoon Vanilla extract
  • 1 cup Buttermilk, Room temperature

Instructions
 

How To Make The Peach Base Layer

  • Preheat the oven to 350℉. Line the bottom of an 8-inch pan with parchment paper, then butter it generously and set it aside.
  • Melt the butter along with brown sugar, cinnamon, and salt. Once the mixture is smooth, remove it from the heat, add the vanilla extract and Bourbon and mix. Pour the mixture into the lined pan and let it cool until slightly firm.
    ¼ cup Butter, ¾ cup Brown sugar, ½ teaspoon Cinnamon, 1 teaspoon Vanilla extract, ¼ teaspoon Salt, 1 tablespoon Bourbon
  • If the above mixture is warm and liquid, once you pour the batter on top, the cake batter will mix with the bottom layer and not giving you a very smooth look.
  • Peel and slice the peaches into ¼ inch thickness. Do not slice them too thinly because their taste will minimize and fade after they bake. Place the peach slices at the bottom of the pan on top of the caramel. Set aside and move on to making the cake batter.
    3 Peaches

How To Make The Cake

  • Making the cake is very similar to any other cake recipe. Start by Sifting all dry ingredients and setting them aside.
    2 cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Salt, ½ teaspoon Nutmeg
  • Cream the soft butter and sugar together until fluffy and pale in colour.
    ½ cup Butter, ¾ cup Sugar
  • Add in the eggs and vanilla extract and mix well.
    2 Eggs, 2 teaspoon Vanilla extract
  • Add all dry ingredients to the above mixture alternating with buttermilk. Start and finish with dry ingredients. With three passes of dry and two passes of buttermilk.
    1 cup Buttermilk
  • Spoon the batter over the sliced peaches. The batter will be thick. Smooth the top with an offset spatula. Bake the cake and let it cool down completely before flipping it into a serving Dish.

Nutrition

Calories: 388kcalCarbohydrates: 56gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 414mgPotassium: 155mgFiber: 1gSugar: 36gVitamin A: 660IUVitamin C: 2mgCalcium: 104mgIron: 2mg
Keyword Peach Cake, Peach upside down Cake, SUMMER BAKING
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