Peach Upside Down Cake

Peach Upside Down Cake

Peach Upside Down Cake

By maplewoodroad
45 minutes

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Details
  • Servings:   8
  • Calories:   318
  • Protein:   5g
  •  
  • Fiber:   1g
  • Sugar:   37g
  • Carb Total:   49g
  •  
  • Saturated:   8g
  • Fat Total:   12g
  •  
  • Vegetarian:   True
  • Weight Watchers:   14 Points
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Cuisine
  • dessert
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Ingredients
  • 6 Tbsp butter, at room temperature
  • 3/4 c granulated sugar
  • 1 c cake flour (or all-purpose flour), sifted
  • 1 tsp baking powder
  • 2 large eggs, at room temperature
  • 1/2 c whole milk
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 2-3 ripe freestone or cling-free peaches, sliced into thin wedges
  • 1/2 c dark brown sugar, packed
  • 1/2 c water
  • Homemade whipped cream
Instructions

First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened.

Let cool a few minutes.

Preheat oven to 350°F.

Using a Kitchen

Aid stand mixer with flat beater attachment, cream butter and sugar for five minutes. 

Then, add eggs one at a time until incorporated, then vanilla, then milk.

In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.

Grease an 8″ round pan with butter.

Lay peaches in the bottom of the pan in a spiral design.

Next, pour simple syrup over the peaches.

Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before inverting into serving plate.

Serve warm with homemade whipped cream.

View original preparation instructions

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