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Peach Upside Down Dessert Cake
- 1 1/4 cup flour
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 2 tbs sour cream
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 cups sliced peaches fresh, frozen or canned
- 1/4 cup melted butter
- 3/4 cup brown sugar
reheat oven to 350F/180C.
Place melted butter in an uncreased 9-inch/23 cm round cake pan. Sprinkle brown sugar over the butter and arrange peach slices evenly over the top.
Mix the flour baking powder, salt and cinnamon in a small bowl; set aside.
Beat the 1/2 cup butter and the sugar in a large bowl until light and fluffy. Beat in the egg and vanilla.
Mix in the flour alternately with the milk, ending with the flour mixture.
Drop cake batter on top of the peaches and spread evenly over the top.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake stand for 10 minutes then invert onto a serving plate. Best served warm.
Serving: 1serving | Calories: 416kcal | Carbohydrates: 59g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 236mg | Potassium: 199mg | Fiber: 1g | Sugar: 43g | Vitamin A: 731IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg