Ingredients
Scale
- 4–6 ripe peaches, sliced
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Start by melting 1/2 cup of unsalted butter in a 9-inch round cake pan over medium heat. Once melted, sprinkle 1/2 cup of brown sugar evenly over the butter. Arrange the sliced peaches in a single layer over the sugar-butter mixture. Cook for about 5 minutes until the peaches are tender and the caramel is bubbly. Remove from heat and set aside.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, beat the granulated sugar and eggs until well combined. Add the vanilla extract and mix thoroughly. Gradually pour in the milk and melted butter, stirring until smooth. Gently fold the dry ingredients into the wet mixture to form a light batter.
- Pour the batter over the peaches in the cake pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for about 10 minutes. Carefully invert the cake onto a serving plate, exposing the caramelized peaches on top. Allow to cool completely before serving to maximize flavor and presentation.
Notes
- Ensure peaches are ripe for the best flavor. Use fresh or drained canned peaches, pat dry to prevent excess moisture.
- Let the cake cool before inverting to prevent breaking or sticking.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days. Reheat slices slightly for warm, gooey goodness.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg