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Peach Upside Down Cake I
Prep
20 mins
Cook
35 mins
Servings
9
Difficulty
Medium
There's something magical about flipping a cake onto a plate to reveal those beautiful caramelized peaches on top. This recipe is one of my go to desserts because it's honestly so simple to pull together. Fresh peaches are packed with vitamin C and fiber, which makes this indulgence feel a little bit lighter. The whole thing comes together in just about an hour, and most home cooks already have these pantry staples on hand, so you're not running to the store for anything fancy. Once you taste that buttery, nutmeg spiced cake paired with those sweet, jammy peaches, you'll understand why I make this again and again.
Ella x
Ingredients
- ¼ cup butter¼ cup butter
- ½ cup packed light brown sugar½ cup packed light brown sugar
- ¼ teaspoon ground nutmeg¼ teaspoon ground nutmeg
- 55 fresh peaches - peeled, pitted and halved
- ½ cup butter, softened½ cup butter, softened
- ½ cup white sugar½ cup white sugar
- 11 egg
- 11 ¼ cups all-purpose flour
- 22 teaspoons baking powder
- ½ teaspoon salt½ teaspoon salt
- ½ cup milk½ cup milk
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C).
- 2
Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
- 3
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
- 4
Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
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