Upside Down Peach Cake
- 0 people already cooked this dish.
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Total: 70minPreparation: 31minCooking: 38min
- Portions: 8
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Place a 9-inch cake pan on the stovetop and melt 4 tablespoons butter on low heat. Add brown sugar and cinnamon to the melted butter, stirring to incorporate.
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When this mixture begins to bubble turn off the heat and allow to cool while preparing the cake batter. Preheat the oven to 350˚F (180˚C)
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Cream ¾ cup butter and granulated sugar with a hand/stand mixer until light and fluffy. Scraping down the sides occasionally.
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Gradually add eggs one at a time allowing each egg to be fully incorporated into the mixture.
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In a separate bowl, combine all-purpose flour, salt and baking powder and in a measuring cup, Evaporated Milk and vanilla extract. Add these two mixtures alternately to the butter mixture until it becomes a smooth batter.
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Take the cooled cake pan and place sliced peaches on top of the sugar mixture in a pattern of your choice.
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Gently dollop cake batter onto the top of the peaches and spread evenly to cover the fruit
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Bake cake for 30-35 minutes or until the top is golden brown and set.
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Remove from the oven, run a knife along the sides of the cake to loosen.
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Place a plate to the top of the pan and flip the cake to remove it from the pan. Serve immediately or allow to cool.
Utensils
- Round cake pan
- Oven
- Mixer
- Handmixer
- Bowl
- Measuring cup
- Knife
Nutritional information 568kcal = 2,375kj /per portion
- 567.65 Calories Energy
- 247.68 Milligrams Calcium
- 7.40 Grams Protein
- 7.65 Milligrams Vitamin C
- 0.50 International unit Vitamin D
- 75.32 Grams Carbohydrates
- 2.70 Grams Fiber
- 449.51 Milligrams Sodium
- 26.79 Grams Fats
- 16.29 Grams Saturated Fats
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