Upside Down Peach Cake
already cooked this dish.
Total: 70minPreparation: 31minCooking: 38minPresentation: 1min
- Portions: 8.00
- Difficulty: Easy
- Round cake pan
- Measuring cup
Nutritional information 568kcal = 2,375kj /per portion
- 567.65 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
Recipe ingredients saved
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.
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)
Cream ¾ cup butter and granulated sugar with a hand/stand mixer until light and fluffy. Scraping down the sides occasionally.
Gradually add eggs one at a time allowing each egg to be fully incorporated into the mixture.
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.
Take the cooled cake pan and place sliced peaches on top of the sugar mixture in a pattern of your choice.
Gently dollop cake batter onto the top of the peaches and spread evenly to cover the fruit
Bake cake for 30-35 minutes or until the top is golden brown and set.
Remove from the oven, run a knife along the sides of the cake to loosen.
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.