Description
This American classic features perfectly caramelized peaches inverted with a golden buttery cake base. Fresh peaches and a sugar-caramelized crust create a moist, indulgent dessert that requires minimal effort for maximum flavor satisfaction.
Ingredients
1 cup light brown sugar
1/2 cup unsalted butter (room temperature)
6 large white peaches
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/2 cups granulated sugar
2 sticks (1 cup) unsalted butter (room temperature)
1/2 cup milk
Instructions
Preheat oven to 350°F (175°C)
Grease a 9-inch round or square baking pan with butter
Combine brown sugar and 1/2 cup butter in the pan. Press until sugar melts into caramel
Peel and slice underripe peaches. Arrange halves in a single layer around the pan
Brush peach sides with lemon juice to prevent browning
Whisk flour, baking powder, and 1/2 tsp salt in a large bowl
Beat 2 sticks butter with 1 1/2 cups sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Alternate adding flour mixture and milk, beginning and ending with flour
Pour batter over peaches, ensuring coverage
Bake for 50 minutes or until golden
Let cool completely before inverting onto serving platter
Notes
Use freestone peaches if available
Canned peaches in syrup can substitute for fresh
Replace all-purpose flour with gluten-free flour mix for dietary needs
Clarified butter or olive oil provides dairy-free alternative for caramel base
- Prep Time: 20
- Cook Time: 50
- Method: Baking
- Cuisine: American