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5 from 4 votes

Peach Upside Down Cake

Nothing like a peach upside down cake for when the world is just feeling...well...upside down these days!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: summer dessert, upside down cake
Servings: 8 slices
Calories: 272kcal
Author: Kathryn

Ingredients

  • 4 Tablespoons unsalted butter
  • ½ cup light brown sugar packed
  • 3 large peaches peeled and cut in ½" slices
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¾ cup sugar
  • 3 large eggs
  • ¾ cup sour cream

Instructions

  • Preheat oven to 350Ëš F. Grease a 9" round cake pan (with at least a 2" height). Line bottom with a sheet of parchment paper.
  • Add melted butter onto the bottom of cake pan. Sprinkle with ½ cup of brown sugar. Start in the middle and place peach slices barely overlapping each other on concentric circles around the pan. Set aside.
  • In a large bowl, whisk together flour, baking powder, nutmeg, and cinnamon. In a smaller bowl, whisk eggs, sugar, and sour cream. Add sugar mixture to flour mixture, stirring with a spoon until fully combined.
  • Pour batter gently on top of peaches, making sure that batter is spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Let cool on a rack for 10 minutes before flipping onto a serving platter.

Notes

This recipe is best eaten the same day it's eaten, but you can definitely enjoy it the next day.  
Store at room temperature.  The cake will be good for 2-3 days if covered tightly in plastic wrap. 

Nutrition

Calories: 272kcal | Carbohydrates: 51g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 82mg | Potassium: 154mg | Fiber: 1g | Sugar: 38g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg