Easy Peach Upside Down Cake
Hey peach fans – are you ready for a tasty peach upside down cake?
You won’t want to pass up this cake recipe for the best peach upside down cake.
An easy and simple peach caramel recipe that everyone will love.
This peach cake takes it up a notch as it is a peach caramel cake.
This is so moist and delicious and taste like it just came from the bakery.
This makes easy desserts, sweet treat, party food or snacks.
A truly amazing peach caramel cake recipe that will have you in and out of the kitchen in no time at all.
A favorite peach upside down cake that is truly delicious.
Make this for family and friends and they will be coming back for more.
This also make a great birthday cake too!
So are you ready to learn how to make upside down cake?
Follow the step by step instructions for the best peach upside down cake!
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How To Make Peach Upside Down Cake
Preheat oven to 350 degrees.
Combine the melted butter, brown sugar, and cinnamon.
Pour the mixture in the bottom of a 9-inch cake pan.
Top the butter mixture with the sliced peaches.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat together the butter and sugar until light and fluffy.
Add the vanilla and egg yolks and beat until combined.
Add half the flour mixture to the butter mixture
and beat until combined.
Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined.
In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.
Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches.
Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow to cool slightly, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature.
Serve
Enjoy
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Peach Upside Down Cake Recipe
Ingredients
Ingredients for the Topping:
- 4 tablespoons unsalted butter melted
- ½ cup brown sugar packed
- 1 teaspoon cinnamon
- 1 15- ounce can peaches drained and thinly sliced
Instructions
- Preheat oven to 350 degrees.
- Combine the melted butter, brown sugar, and cinnamon. Pour the mixture in the bottom of a 9-inch cake pan.
- Top the butter mixture with the sliced peaches.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and egg yolks and beat until combined.
- Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined.
- In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.
- Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches.
- Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool slightly, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature.
Nutrition
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