This Peach Upside Down Cake makes a fast summer dessert. It’s best with fresh peaches, but I found it works fine with frozen peaches too. The addition of honey makes this custardy cake heavenly sweet.
Top it with a scoop of vanilla ice cream or some whipped cream and you have a delicious ending to any meal.
This recipe comes courtesy of the “Try It You Might Like It” blog .
Prep time: 15 minutes + 35 minutes bake time
Makes one round cake layer
- 1/4 cup honey
- 2 fresh peaches, sliced or 16 ounces of frozen, sliced peaches thawed and drained
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 cup honey
- 2 eggs at room temperature
TIP: All your fridge ingredients should be at room temperature to make the best cake.
Preheat oven to 350 degrees and position a rack in the center of the oven.
Butter a 9 inch round cake pan. Place a circle of parchment paper in the bottom and butter it also.
Spread the 1/4 cup honey over the bottom of the pan and arrange peach slices on top. Set aside.
In a small bowl, combine the dry ingredients – flour, baking powder and salt.
In a large bowl, beat together these ingredients with an electric mixer – butter, sugar, honey and eggs.
Add the dry ingredients slowly to the wet ingredients. Mix until smooth.
Pour batter over the peaches and honey. Bake for 35-40 minutes until a toothpick inserted into middle comes out clean.
NOTE: The cake will look jiggly in the middle even though the toothpick comes out clean.
Leave the cake in the pan to cool on a rack for 15 minutes.
Once the cake pan is cool enough to handle, place a platter/plate upside down on the cake pan and flip it over so that the plate is right side up. Jiggle gently until the cake slips out of the pan.
Once the pan is removed, serve this delicious Peach Upside Down Cake while still warm with a scoop of ice cream or a dollop of whipped cream sprinkled with cinnamon.