I was looking for something a little different to do with the peaches I had picked, when I thought I would try making an upside down cake. I liked it my husband loved it, he started texting neighbors to come over for a slice. If you put it in the refrigerator overnight it becomes more dense and is wonderful to serve as a coffee cake. It truly was awesome with coffee the next morning.
I have also made this using a boxed Duncan Hines butter cake mix. Same first three steps but double, because boxed cake mix makes two round cakes. If you decide to try boxed mix then put butter, brown sugar, and peaches in each pan. Make boxed cake mix according to the directions on the back of box. Then divide cake batter and evenly pour over both pans.
1/4 cup melted butter
1/2 cup packed brown sugar
1 large or two small sliced, pitted and peeled peaches cut in half lengthwise slices about 1/4 inch
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 350 degrees.
Place 1/4 cup of melted butter in a round cake pan, sprinkle in the brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan.
Arrange peach slices over brown sugar mixture. Set aside.
In a medium bowl, combine the flour, baking powder and salt and set aside.
In a large bowl, beat 1/2 cup of softened butter with an electric mixer on medium to high speed for 30 seconds, add in granulated sugar until well combined.
Add egg and vanilla, mixing 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 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Loosen cake from sides of pan. Invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm with ice cream or whipped cream.
Kelli B 😊