Creamy Peaches and Cream Upside Down Cake
A delicious and creamy upside-down cake featuring juicy peaches and a moist cake base. Perfect for brunch or any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
Topping
- 3 to 4 fresh peaches peeled and sliced
- 1/3 cup brown sugar
- 2 tbsp unsalted butter melted
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- Peel and slice the peaches. Arrange them in the bottom of the prepared cake pan.
- In a small bowl, combine the brown sugar and melted butter. Pour over the peaches evenly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix just until combined.
- Pour the batter over the peaches in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
- Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure peaches are ripe for best flavor. Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier taste. How to Serve: Top with whipped cream for extra indulgence. Storage & Freshness: Keep in the fridge to maintain moisture. Make-Ahead Tips: Bake the day before and store in the refrigerator.