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Southern Peach Upside-Down Cake

A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    10 servings

Ingredients

  • 2 cups sliced peeled fresh or frozen peaches, thawed
  • 2 tablespoons bourbon, optional
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • BATTER:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk

Directions

  • Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes.
  • Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar.
  • For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches.
  • Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 slice: 306 calories, 15g fat (9g saturated fat), 56mg cholesterol, 235mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.

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