Peach Upside Down Cake
This peach upside down cake is fast, easy and perfect way to enjoy peaches in a dessert! Add some raspberries for a delicious tangy pop of flavor!
Servings: 8
Calories: 336kcal
Ingredients
- 2 peaches, peeled, pitted and sliced
- 1/2 cup fresh raspberries optional but delicious!
- 1/2 cup brown sugar
- 1/4 cup salted butter melted
Cake Batter
- 1 1/3 cups all purpose flour
- 2/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 °F. Grease a 9 inch round pan with butter.
- Combine the brown sugar and the melted butter and spread out into the bottom of the pan.
- Place the peaches and raspberries in a single layer on top of the butter mixture.
- Whisk together the dry ingredients of the cake batter.
- Add the remaining ingredients into the bowl and then with a hand mixer, combine on medium speed for one minute, until everything was just combined.
- Pour the batter gently onto the fruit, trying not to disturb it on the bottom. Tap the pan on the counter several times to get air bubbles out.
- Bake in the oven for 25 minutes or until a toothpick inserted comes out clean. Try not to over bake this or it will dry out!
- Remove from the oven and place on a wire cooling rack for 5 minutes. Loosen the sides then turn out carefully onto a plate.
- Serve and enjoy!
Notes
You can add in whatever fruit you want to this on the bottom!
Nutrition
Calories: 336kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 269mg | Potassium: 259mg | Fiber: 2g | Sugar: 35g | Vitamin A: 539IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg