Ingredients
Scale
- 4 medium ripe peaches, peeled and sliced
- 6 tablespoons unsalted butter (divided)
- 3/4 cup packed brown sugar
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Instructions
- Peel and slice peaches into 1/4-inch wedges.
- Melt 6 tablespoons butter in a 9-inch oven-safe skillet, stir in brown sugar, cook until bubbly.
- Arrange peach slices over caramel in a tight pattern.
- Whisk flour, baking powder, and salt in a bowl.
- Beat softened butter and sugar until fluffy; add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to butter mixture, mixing gently.
- Pour batter evenly over peaches in skillet.
- Bake at 350°F for 40-45 minutes until golden and a toothpick comes out clean.
- Cool 15-20 minutes, loosen edges, invert onto serving plate.
Notes
- Use ripe peaches for best flavor.
- Don’t overmix the batter.
- Let cake cool before flipping to avoid sticking.
- For a dairy-free option, substitute butter and milk accordingly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg