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Dessert for 8

Peach Upside Down Cake

Peaches and raspberries bake beneath cinnamon cake batter, then turn over to reveal a colorful fruit topping.

$0.56per serving $
45 minstart to table
8servings

AmericanVegetarianBudgetDessertsSummer

Ingredients

  • 2 peaches
  • 1/2 cup fresh raspberries (optional)
  • 1/2 cup brown sugar
  • 1/4 cup salted butter
  • 1 1/3 cups all purpose flour
  • 2/3 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1 tsp vanilla extract

Steps

  1. Heat the oven to 350 F.
  2. Melt the salted butter in a 9-inch round cake pan, then sprinkle in the brown sugar.
  3. Arrange sliced peaches and raspberries over the sugar layer.
  4. Whisk the flour, white sugar, salt, baking powder, cinnamon, and nutmeg in a bowl.
  5. Stir in the milk, melted butter, egg, and vanilla until just combined, then spread the batter over the fruit.
  6. Bake for 35 minutes, then cool for 5 minutes before carefully turning the cake onto a plate.

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