Description
Peach Upside-Down Bundt Cake
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Ingredients
For the Topping:
4 medium peaches, peeled and sliced
½ cup (110g) unsalted butter
¾ cup (150g) brown sugar
For the Cake:
2 ½ cups (315g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
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Instructions
1. Prepare the Topping:
Preheat your oven to 175°C (350°F) and grease a bundt pan generously with butter.
In a saucepan, melt the butter and brown sugar over medium heat until smooth.
Pour the mixture into the prepared bundt pan and arrange the peach slices over the caramel.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
3. Assemble and Bake:
Pour the cake batter over the peach topping in the bundt pan, spreading evenly.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
4. Cool and Flip:
Allow the cake to cool in the pan for about 15 minutes. Run a knife along the edges to loosen, then invert the cake onto a serving plate.
5. Serve:
Let the caramel and peaches drizzle over the cake. Slice and enjoy warm or at room temperature.
