Easy Peach Upside Down Cake

Preheat the oven to 350°F and line a 9-inch round baking pan with a parchment round. Butter or lightly spray the bottom and the sides of the pan with cooking spray.
Pit and thinly slice the peaches into half moon shapes.
Melt ¼ cup butter; pour into a 9-inch round baking pan. Sprinkle with brown sugar. Arrange peach slices in a single layer (very closely where all the peach slices are touching), over the sugar. Start in a circle around the outside of the pan and work inward to the center. Set aside.
Next, make the cake. In a stand mixer fit with the paddle attachment or with an electric hand mixer, beat the butter and the remaining sugar on medium high speed until light and fluffy and pale in color.
Scrape down the bowl and add the vanilla extract and the eggs, one at a time, mixing on high speed until smooth and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt.
Add half of the dry ingredients to the butter mixture and mix until just combined. Add the milk and sour cream and mix until just combined. Add the remaining half of the dry ingredients, mixing until just combined. You shouldn’t see any streaks of flour. Scrape down the sides if needed as you go.
Pour the cake batter into your prepared pan, gently spreading it to the edges so that you keep the peach layer in place.
Bake for 30 to 40 minutes or until a wooden pick or cake tester inserted into the middle of the cake comes out clean.
Allow to cool for 10 minutes before running a knife along the edge of the pan. Then, carefully flip over to release and serve upside down on a cake plate or cooling rack!

Easy Peach Upside Down Cake

Ingredients

Peach Topping

Cake

Instructions

Nutrition