peach upside down cake
The buttermilk cake is moist and has just the right amount of nutmeg that accents the flavor of the peach topping. It’s an easy recipe to make for family or company. The cake part of this dessert is quick and really easy.
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Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 2 3/4 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/2 cup buttermilk
- 1/2 tsp vanilla extract
- 3/4 cup unsalted butter (room temp and divided)
- 1 cup packed brown sugar
- 2 medium peeled and 1/4 inch sliced fresh peaches
Instructions
- Preheat oven to 350 F. Butter and flour a 9 inch round cake pan.
- In a large mixer bowl, whisk together flour, sugar, baking powder, salt and nutmeg.
- Add eggs, buttermilk and vanilla beat until smooth.
- Add 1/2 cup butter, beat to combine. Set this batter aside.
- Place the remaining 1/4 cup butter in your prepared pan. Set in oven to melt butter, about 2-3 minutes. Sprinkle brown sugar over melted butter. Top with sliced peaches, keep peaches in a single layer.
- Spoon cake batter over peaches, smoothing top with an offset spatula.
- Bake until a toothpick comes out clean when inserted in the center, about 40 to 50 minutes. Cover cake after 30 minutes of baking to prevent excess browning.
- After removing cake from oven, run a knife around the edges of pan to loosen cake. Invert still hot cake onto a serving plate, let cool slightly. Serve warm.
