Peach Upside-Down Cake
Ingredients
For the peach topping:
3–4 peaches, sliced
4 tbsp butter
½ cup brown sugar
1 tsp vanilla extract (optional)
For the cake batter:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter (softened)
¾ cup sugar
2 eggs
1 tsp vanilla extract
½ cup milk
¼ cup yogurt or sour cream (optional but makes it moist)
Instructions
1. Prepare the topping
1. In a saucepan, melt 4 tbsp butter over medium heat.
2. Add ½ cup brown sugar and stir until it melts and becomes smooth.
3. Pour the caramel mixture into a round cake pan (20–22 cm).
4. Arrange the peach slices neatly on top of the caramel.
2. Make the cake batter
1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another bowl, beat butter and sugar until light and creamy.
3. Add the eggs one at a time, mixing well.
4. Add vanilla.
5. Add the dry ingredients alternately with the milk (and yogurt if using).
Mix gently until smooth.
3. Assemble and bake
1. Pour the batter over the peaches and spread evenly.
2. Bake at 180°C (350°F) for 35–45 minutes, or until a toothpick comes out clean.
3. Let the cake cool for 10 minutes, then invert it onto a plate.
Enjoy!
