Peach Upside-Down Cake

peach-upside-down-cake
Photo by Danny Kim
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  • Serves 12
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    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 42 mg
    • Sodium 231 mg
    • Protein 3 g
    • Carbohydrate 33 g
    • Sugar 21 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 47 mg

Heat oven to 350° F. Rub an 8-inch square cake pan with the butter. Sprinkle the bottom of the pan with the brown sugar and top with the peaches.Combine the flour, granulated sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk to combine.Pour the batter over the fruit and tap the bottom of the pan on the table to remove any air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan for 5 minutes. Run a knife around the outside of the cake to loosen; turn out onto a wire rack to cool completely.

Ingredients

  1. Check 2 tablespoons unsalted butter, at room temperature
  2. Check 1/3 cup dark brown sugar
  3. Check 2 peaches, sliced
  4. Check 1 1/2 cups all-purpose flour, spooned and leveled
  5. Check 3/4 cup granulated sugar
  6. Check 1 1/2 teaspoons baking powder
  7. Check 1 teaspoon ground cinnamon
  8. Check 1/2 teaspoon baking soda
  9. Check 1/2 teaspoon fine salt
  10. Check 3/4 cup buttermilk
  11. Check 2 large eggs
  12. Check 1/3 cup canola oil
  13. Check 1 teaspoon pure vanilla extract

Directions

  1. Heat oven to 350° F. Rub an 8-inch square cake pan with the butter. Sprinkle the bottom of the pan with the brown sugar and top with the peaches.
  2. Combine the flour, granulated sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk to combine.
  3. Pour the batter over the fruit and tap the bottom of the pan on the table to remove any air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan for 5 minutes. Run a knife around the outside of the cake to loosen; turn out onto a wire rack to cool completely.