Q1: What is an upside-down cake?

An upside-down cake is a classic style of cake where the toppings (usually fruit and a caramel sauce) are placed in the bottom of the pan first. The cake batter is then poured over the toppings and baked. After baking, the cake is inverted or "flipped" onto a serving platter, so the beautiful fruit topping is revealed on top.

Q2: My cake stuck to the pan when I tried to flip it. What did I do wrong?

his is the most common issue with upside-down cakes, and it's almost always a timing problem. You must invert the cake while it is still warm . The recipe recommends letting it stand for 5 minutes. This is the perfect amount of time for the cake to set up slightly, but the caramel on the bottom is still hot and liquid. If you let it cool completely in the pan, the caramel will solidify and act like glue, sticking your beautiful peach topping to the pan.

Q3: Can I use canned or frozen peaches for this recipe?

Yes, you can. If using canned peach halves , be sure to drain them very well and pat them dry with paper towels. If using frozen sliced peaches , you should thaw them and pat them very dry before arranging them in the pan to avoid a soggy topping. However, for the best flavor and texture, fresh, in-season peaches are highly recommended for this recipe.

Q4: What are the best peaches to use for an upside-down cake?

You want to use peaches that are ripe for flavor, but still firm to the touch . This is important so that they hold their shape and don't turn to mush during baking. Freestone yellow peaches are the ideal choice because their pits are easy to remove, making them simple to halve.

Q5: How should I arrange the peaches for the prettiest presentation?

The recipe calls for placing the peach halves cut-side down . This is the classic method, and when you flip the cake, you will see the beautiful, rounded, golden-brown tops of the peaches. You can arrange them in neat rows or a circular pattern in the bottom of the pan. You can also place a maraschino cherry in the small cavity of each peach half before adding the batter for a classic, retro look.

The Best Classic & Easy Peach Upside-Down Cake

A classic recipe for a homemade Peach Upside-Down Cake. The bottom of the baking pan is coated with a layer of melted butter, brown sugar, and nutmeg, then topped with fresh peach halves. A simple, fluffy cake batter is prepared and spread over the peaches. After baking, the cake is inverted onto a serving platter to reveal a beautiful, caramelized peach topping. This dessert is perfect for showcasing fresh summer peaches.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 1 hour 3 minutes (includes resting time)
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Topping:
¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5 fresh peaches – peeled, pitted and halved
For the Cake Batter:
½ cup butter, softened
½ cup white sugar
1 large egg
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

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Instructions

Preheat the oven to 375°F (190°C).
In an 8-inch square pan, melt 1/4 cup of butter. Sprinkle the brown sugar and nutmeg evenly over the melted butter.
Arrange the peach halves, cut-side down, in the prepared pan over the brown sugar mixture.
Prepare the Cake Batter: In a large bowl, use an electric mixer to cream together the 1/2 cup of softened butter and 1/2 cup of white sugar until light and fluffy. Beat in the egg.
In a separate bowl, stir together the flour, baking powder, and salt.
Alternately add the flour mixture and the milk to the creamed butter mixture, beating well after each addition until the batter is smooth.
Carefully spread the cake batter over the peaches in the pan.
Bake in the preheated oven for 35 to 40 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it stand in the pan for 5 minutes.
Carefully invert the cake onto a serving platter and lift off the pan. Serve warm.

Notes

This is a classic upside-down cake, where the topping is created at the bottom of the pan and the cake is inverted after baking.
Letting the cake rest for 5 minutes before inverting is a crucial step that helps it release from the pan cleanly.
This cake is best served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 400-480
Sugar: 40-50 g
Sodium: 300-400 mg
Fat: 20-25 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/easy-peach-upside-down-cake/