This delightful Easy Peach Upside Down Cake is a taste of summer. Brown sugar and peaches are caramelized in butter, then covered with a light and fluffy buttermilk cake, creating a perfect combination of sweet and tangy flavors. Enjoy it with a dollop of freshly whipped cream for an extra treat.

Dessert

Cake

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Ingredients

Servings: 8

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0.25

0.5

Cooking spray

13 tablespoons (183g) unsalted butter, divided

5 ounces (141g) light brown sugar (about 2/3 cup)

1 pound (454g) ripe but firm peaches, peeled, halved, pitted, and cut into 3/4-inch wedges, or 12 ounces (340g) frozen sliced peaches, thawed and drained

1 cup (7 ounces; 198g) granulated sugar

2 large eggs

7 1/2 ounces (213g) bleached cake flour ( about 1 2/3 cups) (such as Swan’s Down)

2 teaspoons (8g) baking powder

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume

3/4 teaspoon ground cardamom, plus more for sprinkling, if desired

3/4 cup (177ml) whole buttermilk

Whipped cream (optional), for serving

Steps

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Nutrition Facts

Calories

857kcal

42%
Fat

40g

2%
Saturated Fat

24g

1%
Carbohydrates

119g

5%
Fiber

1g

0%
Sugar

85g

4%
Protein

7g

0%
Cholesterol

146mg

7%
Sodium

408mg

20%

Percent Daily Values are based on a 2,000 calorie diet.

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This Easy Peach Upside Down Cake Is Pure Summer

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts