Ingredients for Peach Down Side Up Cake
- ⅓ cup (67g) unsalted margarine (plus 3 tablespoons/42g for melting)
- ½ cup packed light brown sugar
- 4 cups sliced fresh peaches (about 4 medium peaches)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Flour
- Baking Powder
- Salt
- ½ cup milk
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How to Make Peach Down Side Up Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8-inch glass baking dish.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Melt 3 tablespoons (42g) of unsalted margarine in a small bowl. Set aside.
- Sprinkle the bottom of the prepared baking dish with ½ cup packed light brown sugar.
- Arrange 4 cups sliced fresh peaches (about 4 medium peaches) evenly over the brown sugar.
- In a large bowl, cream together ⅓ cup (67g) unsalted margarine 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.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the peaches in the baking dish.
- Bake for 40-45 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
185g
Fat
17g
Carbs
24g
