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Perfect Peach Upside Down Cake

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A quick and easy peach upside down cake featuring caramelized brown sugar, toasted pecans, and tender peach slices, perfect for any season and a crowd-pleasing dessert.

Ingredients

Scale
  • 1/2 cup packed light brown sugar (100g)
  • 4 tablespoons unsalted butter, melted (57g)
  • 1 cup pecans, chopped roughly (100g)
  • 3–4 ripe peaches, peeled and sliced (about 3 cups, fresh or frozen)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (120ml)
  • 1/4 cup whole milk (60ml)

Instructions

  1. Preheat oven to 350°F (175°C). In a small bowl, combine brown sugar and melted butter until smooth. Pour evenly into the bottom of a greased 9-inch cake pan.
  2. Sprinkle chopped pecans over the sugar mixture, then arrange peach slices in a single layer over the pecans. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix well.
  6. Alternately add dry ingredients and sour cream/milk mixture to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined; do not overmix.
  7. Spoon batter evenly over the peach and pecan layer in the pan. Smooth the top gently with a spatula.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly from the pan.
  9. Cool cake in the pan on a wire rack for about 10 minutes. Run a knife around edges, place a serving plate on top, and carefully flip the cake over to reveal the caramelized topping.

Notes

Pat peaches dry if very juicy to avoid excess liquid pooling. Allow cake to cool 10 minutes before flipping to prevent caramel from spilling. Use softened, not melted, butter for batter. Toast pecans lightly for enhanced aroma. Start checking cake doneness at 35 minutes with toothpick test.

Nutrition

Keywords: peach upside down cake, caramelized pecan cake, easy peach dessert, summer cake, fruit cake, homemade cake, quick dessert

Find it online: https://emmastirs.com/perfect-peach-upside-down-cake-recipe-easy-homemade-caramelized-pecan-dessert/