Description
This Peach Upside Down Cake is a delightful treat featuring juicy peaches and a rich caramel topping. Simple to prepare, it’s perfect for any occasion and will impress guests!
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 the oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set aside.
- In a small saucepan, warm the brown sugar, butter, and salt over medium-low heat until melted and simmering, then pour evenly into the pan.
- Arrange the peach slices in a tight circular pattern over the brown sugar syrup, starting from the center and working outward.
Notes
Ensure the peaches are ripe for the best flavor.
You can substitute almond flour with more all-purpose flour if desired.
Serve warm with a scoop of vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg