Description
Indulge in this delicious peach upside down cake featuring a luscious base of caramelized fresh peaches topped with a tender, buttery vanilla sponge. This dessert is perfect for both casual weeknight treats and sophisticated weekend gatherings. Each bite balances the natural sweetness of summer fruit with a light, airy crumb, ensuring success for bakers of all skill levels using standard pantry staples.
Ingredients
1.5 cups (180g) all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon salt
0.75 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
0.25 cup (60g) sour cream
1 tablespoon pure vanilla extract
2 cups (400g) ripe peaches, peeled and sliced
Instructions
Preheat your oven to 350F and grease a 9-inch round cake pan thoroughly.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a separate large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream.
Gradually incorporate the dry ingredients into the butter mixture until just combined.
Arrange the sliced peaches in an even layer at the bottom of the prepared cake pan.
Pour the batter carefully over the peaches and spread into an even layer.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before inverting it onto a serving platter.
Notes
Ensure all dairy and egg ingredients are at room temperature for the best emulsion. If using very juicy peaches, keep the slices relatively thick to prevent them from becoming too soft during baking. Leftovers can be stored covered at room temperature for up to two days.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg