Peach Upside Down Cake
Peach Upside Down Cake is a delicious dessert to make with fresh peaches. Serve it warm with a scoop of vanilla ice cream for a decadent dessert that is sure to please.
Servings: 8 Servings
Calories: 412kcal
Ingredients
- 3 large eggs whites and yolks separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup butter
- 2/3 cup brown sugar
- 4 peaches peeled and sliced into wedges
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Ice cream or sweetened whipped cream for serving optional
Instructions
- Preheat oven to 375°.
- Beat the egg whites with an electric mixer until stiff peaks form.
- In another bowl mix the egg yolks with sugar, vanilla and sour cream with a wooden spoon.
- Add flour, baking powder and salt and mix well.
- Fold in the egg whites.
- Melt butter in a 10 inch cast iron skillet or 9 x 9 inch baking pan.
- Sprinkle brown sugar over the melted butter.
- Arrange peaches in a single layer over the brown sugar.
- Pour over the peaches and smooth evenly.
- Place the skillet on a rimmed baking sheet and bake for 30 -35 minutes or until a toothpick inserted near the center comes out clean.
- Remove from oven and cool 10 minutes.
- Place a cake plate or platter over the skillet, use oven mitts to carefully flip the cake over onto the plate.
- Slice and serve warm or at room temperature with vanilla ice cream or sweetened whipping cream if desired.
Notes
Store cake wrapped in plastic wrap in the refrigerator up to 3 days.
Serve chilled or at room temperature.
Nutrition
Serving: 1g | Calories: 412kcal | Carbohydrates: 61g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 229mg | Fiber: 2g | Sugar: 48g