Peach Upside-Down Cake


3 tbsp (45 mL) butter
½ cup (125 mL) brown sugar
1 can (398 mL) peaches in light syrup or water (drained), or 4 ripe peaches, peeled and cut into 8 wedges

1 ½ cups all-purpose flour
2 tsp (10 mL) baking powder
½ cup (125 mL) butter
¾ cup (175 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla extract
½ cup (125 mL) buttermilk


Preheat oven to 350° (180°C).

Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook for 2 minutes stirring constantly until sugar is melted. Pour the mixture into a 9 inch (23 cm) round cake pan with 2 inch (5 cm) sides. Spread carefully with a spatula to distribute evenly along the bottom of the pan. Place drained peach slices in a circular pattern to cover the bottom of the pan. Set aside.

Stir together the flour and the baking powder in a small bowl. In a large bowl, beat the butter and sugar with an electric mixer for 2 to 3 minutes, until mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and buttermilk, and beat well until combined. Gently stir in the dry ingredients until just incorporated. Spoon the batter evenly over the peaches in the cake pan. Place the pan on a baking sheet and bake on the center rack of the preheated oven for 40 - 45 minutes, until the top is set and springy. Let the cake cool for 10 minutes before turning upside down onto a plate.

Nutrients per serving

Calories: 279.1
Protein: 3.8 g
Carbohydrate: 37.7 g
Fat: 13.0 g