Description
This Peach Upside Down Cake features sweet, ripe peaches and a moist cake base, making it a delightful treat for gatherings or any occasion.
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 your oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set it aside.
- In a small saucepan, combine brown sugar, butter, and salt over medium-low heat until melted and bubbling, then pour the mixture into the prepared pan.
- Arrange the sliced peaches in a tight circular pattern over the brown sugar mixture, starting from the center and working your way out.
Notes
Ensure the peaches are ripe for the best flavor.
This cake can be served warm or at room temperature.
A dollop of whipped cream pairs perfectly with this dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg