Peach Upside-Down Pudding Cake
The upside-down cake became popular in the United States during the early 20th century when canned pineapple became more widely available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Peaches
- 4 tablespoon Unsalted butter
- 1 cup Brown sugar
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Add brown sugar and cook until melted and bubbly, stirring constantly. Pour the mixture into the prepared cake pan.
- Arrange peach slices over the brown sugar mixture.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together remaining butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Mix until just combined.
- Pour the batter over the peaches in the cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it rest in the pan for 10 minutes.
- Invert the cake onto a serving plate and let it cool completely.
- Serve the Peach Upside-Down Pudding Cake with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.