Summer Peach Upside Down Cake

• temps total: 1 hour 1 minute

Ingrédients

3/4 cup unsalted butter, softened, divided

1/2 cup packed brown sugar

2 cup peeled and sliced fresh peaches

3/4 cup granulated or raw sugar

1 large room temperature egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup room temperature whole milk

RECIPE:

Instructions

Preheat the oven to 350°F.

Melt ¼ cup butter and pour into an ungreased 9-inch round cake pan. Sprinkle evenly with brown sugar. Arrange peach slices in a single layer over the sugar.

In a large bowl, cream the remaining ½ cup butter with granulated sugar until light and fluffy, about 5–7 minutes. Beat in the egg and vanilla.

In a separate bowl, whisk together flour, baking powder, and salt. Add to the creamed mixture alternately with milk, mixing until fully combined.

Spoon the batter gently over the peaches, spreading to cover.

Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.

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