|Nutritional Guidelines (per serving)|
|Servings: 6-8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This peach upside-down cake is made from scratch with fresh peaches and an easy, lightly spiced cake batter.
Use a 9-inch square or round cake pan. This cake is wonderful served warm with a scoop of ice cream.
- For the Fruit Mixture:
- 3 peaches (peeled, thinly sliced, about 2 cups of slices)
- 1/2 cup brown sugar (light, packed)
- 1 scant teaspoon cinnamon (ground)
- 3 tablespoons butter (melted)
- For the Cake:
- 1 3/4 cup all-purpose flour (stirred before measuring)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup butter (room temperature)
- 3/4 cup sugar (granulated)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2/3 cup milk
Heat oven to 325 F. Butter a 9-inch square or round cake pan or spray with baking spray.
Peel and pit the peaches, slice thinly and toss with the brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of melted butter. Arrange the peach mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl.
In a large mixing bowl with an electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs, vanilla extract, and almond flavoring.
Add the flour mixture to the creamed mixture, alternating with the milk; beat just until blended.
Spoon the batter evenly over the peach slices; gently spreading to cover.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Carefully invert the hot cake onto a platter or cake plate; let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.