Peach Upside Down Cake

Ingredients

Unsalted butter

6 tablespoons, divided

Brown sugar

1/2 cup

Peaches

3-4, peeled, pitted, and sliced

All-purpose flour

1 1/2 cups

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Granulated sugar

1 cup

Egg

1 large

Milk

1/2 cup

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 4 tablespoons of unsalted butter over medium heat.
3. Stir in the brown sugar until it dissolves and forms a caramel-like mixture.
4. Arrange the sliced peaches on top of the caramel mixture in a single layer, pressing them down slightly.
5. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
6. In a separate bowl, cream together the remaining 2 tablespoons of softened unsalted butter and granulated sugar until light and fluffy.
7. Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
8. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth and well combined.
9. Pour the batter evenly over the peaches in the cake pan, spreading it gently with a spatula.
10. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate to release it from the pan.
13. Serve the peach upside down cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.