Moist and fluffy upside down peach cake is made with fresh, frozen, or canned peaches and a buttery homemade cake batter.
Ingredients :
½ cup brown sugar
¼ cup butter
2 fresh peaches peeled*, sliced ¼-inch
2 tablespoons all-purpose flour
¾ cup granulated sugar
¼ cup butter melted
1 egg
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 pinch salt
⅔ cup buttermilk
Directions :
Preheat oven to 350°F.
Place the brown sugar and butter into a 9" round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar and butter. Set aside.
Combine sugar and melted butter in a large bowl. Stir in egg.
In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
Add flour mixture alternately with the buttermilk to the butter mixture. Stir just until combined.
Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
Remove from the oven, and let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert it onto a platter. Serve warm with ice cream if desired.
