Description
A nostalgic American dessert where golden caramelized peaches top a tender vanilla cake. Effortless to make with ripe fruit and everyday ingredients, this no-fuss recipe delivers a flavor-packed, crowd-pleasing finale.
Ingredients
3 ripe peaches, pitted and sliced
1/2 cup unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
2 tsp baking powder
2 large eggs, room temperature
2 tsp vanilla extract
Instructions
Preheat oven to 350°F (180°C)
In a 9-inch round cake pan, melt 2 tbsp butter over medium heat. Add 1/4 cup sugar and 3 tbsp water; simmer 3-4 minutes until golden caramel forms
Arrange peaches cut side down in the pan. Brush with caramel and let cool slightly
Melt remaining 2 tbsp butter. Whisk with remaining 3/4 cup sugar, eggs, vanilla, flour, and baking powder until smooth
Pour batter over peaches. Bake 20-25 minutes until golden and a toothpick inserted in the center comes out clean
Let cool completely, then invert onto a serving plate
Notes
Use overripe peaches for maximum sweetness
Parchment paper simplifies inversion
Variations: Substitute sliced pineapple for peaches or add 1/2 tsp cinnamon with the sugar
Store covered at room temperature up to 2 days
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 48g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg