Upside-Down Peach Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 8 servings.
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana
Ingredients
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3/4 cup butter, softened, divided
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1/2 cup packed brown sugar
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2 cups sliced peeled fresh peaches
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3/4 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1-1/4 cups all-purpose flour
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1-1/4 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup 2% milk
Directions
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1.
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
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2.
In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
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3.
Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 384 calories, 19g fat (11g saturated fat), 71mg cholesterol, 306mg sodium, 52g carbohydrate (36g sugars, 1g fiber), 4g protein.
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