Upside-Down Peach Cake Recipe
An easy and delightful Upside-Down Peach Cake that’s perfect for summer! Fresh peach slices are topped with a sweet, fluffy cake batter and baked to golden perfection. Invert the cake for a beautiful peach-topped treat that’s sure to impress at any gathering.
Servings: 8
Calories: 233kcal
Equipment
- 8×12 non-stick baking pan
- Mixing bowls
Ingredients
- 6 large peaches pitted and sliced
- 3 eggs
- 1 stick butter melted
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 375°F.
- Arrange the peach slices in a single layer on the bottom of a non-stick 8×12 baking pan.
- In a large bowl, whisk the eggs, then mix in the sugar.
- Add the melted butter to the egg mixture and stir until well combined.
- Gently fold in the flour and baking powder, mixing until just combined.
- Pour the batter over the peach slices. Use your hands to spread the batter evenly if needed, ensuring all peaches are covered.
- Bake for 35 minutes or until the cake is golden and a toothpick inserted comes out clean.
- Carefully invert the cake onto a serving plate so the peaches are on top, or invert individual slices when serving.
Notes
- Serve this Upside-Down Peach Cake warm with a scoop of vanilla ice cream or enjoy it chilled. Perfect for summer BBQs or a light dessert after dinner!
Nutrition
Calories: 233kcal | Carbohydrates: 50g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 42mg | Potassium: 251mg | Fiber: 2g | Sugar: 36g | Vitamin A: 517IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg