Ingredients for Peach And Pecan Upside Down Cake
- 1 cup (2 sticks) unsalted butter, divided
- 3/4 cup packed light brown sugar
- Peach
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Buttermilk
- 1 cup pecan halves
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How to Make Peach And Pecan Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) of butter and evenly spread it in a 9x13 inch baking dish.
- Sprinkle 3/4 cup packed brown sugar over the melted butter.
- Arrange 4-6 sliced ripe peaches (about 4 cups) over the brown sugar in a visually appealing pattern.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup pecan halves.
- Carefully pour the batter over the peaches in the prepared baking dish.
- Bake for 50-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes before inverting it onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
1490g
Fat
341g
Carbs
193g
