Peach Upside-Down Cake

• Vegetarian

• Produce

  • 3 Peaches, peeled and sliced large (about 2 cups, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Baking powder
  • 2/3 cup Brown sugar, packed
  • 1/4 tsp Cinnamon
  • 1 1/4 cups Flour
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 14 tbsp Butter
  • 1/2 cup Milk

Found on cookingwithruthie.com

Description

Ingredients

• For the Peach Topping
• 6 tablespoons butter
• ⅔ cup packed brown sugar
• ¼ teaspoon cinnamon
• 3 large peaches, peeled and sliced large (about 2 cups)
• For the Cake
• 1¼ cups flour
• ¼ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla
• ½ cup milk

Directions

• Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray.
• Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
• In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat ½ cup butter with an electric mixer on medium until light and fluffy. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
• Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.