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Peach Upside-Down Cake

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 10 mins
Bake time 40 mins
Yield Serves: 8

Ingredients

  • 7 tablespoons unsalted butter, at room temperature
  • 1/4 cup plus 2/3 cup packed light brown sugar
  • 2 cups frozen sliced peaches, thawed and patted dry
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

Nutrition Information

  • calories 279
  • fat 11 g
  • satfat 7 g
  • protein 4 g
  • carbohydrate 42 g
  • fiber 1 g
  • cholesterol 55 mg
  • sodium 175 mg

How to Make It

  1. Preheat oven to 350°F. Add 3 Tbsp. butter to a 9-inch round metal cake pan and place over low heat. Once butter has melted, sprinkle in 1/4 cup brown sugar. Stir until smooth, then spread mixture evenly in pan. Remove from heat and arrange peach slices decoratively in a single layer over brown sugar mixture.

  2. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, using an electric mixer on medium-high speed, cream remaining 4 Tbsp. butter and 2/3 cup sugar until light, about 3 minutes. Beat in egg and vanilla. Scrape down sides of bowl. Add one-third of flour mixture; mix on low speed until just combined. Mix in half of buttermilk, then another third of flour mixture. Repeat with remaining buttermilk and flour.

  3. Spread batter gently over peaches, taking care not to displace them. Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool for 5 minutes; invert onto a serving plate. Serve warm or at room temperature.

Cook's Notes

This recipe was previously published in All You, May 2013.