Irresistible Peach Upside-Down Cake

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Ingredients:

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
4-5 ripe peaches, sliced
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Directions:

Preheat oven to 350°F (175°C).
Pour the melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.
Arrange the peach slices over the brown sugar in a circular pattern.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter over the peaches in the cake pan, spreading it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen. Invert the cake onto a serving plate. Serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 320 kcal | Servings: 8 servings

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