Peach Upside-Down Cake

Peach Upside-Down Cake

Prep: 10 min.

Bake: 40 min.

Serves: 8

Cost per serving: 86 cents


Ingredients:

-7 Tbsp. unsalted butter, at room temperature

-1/4 cup plus 2/3 cup packed light brown sugar

-2 cups frozen sliced peaches, thawed and patted dry

-1 and 1/4 cups all-purpose flour

-1 tsp. baking powder

-1/2 tsp. baking soda

-1 tsp. cinnamon

-Pinch of salt

-1 large egg

-1 tsp. vanilla extract

-3/4 cup buttermilk


Steps:

1. Preheat oven to 350 degrees. Melt 3 Tbsp. butter in a small pan over low heat. Sprinkle in 1/4 cup brown sugar; stir until smooth. Spread evenly in a 9-inch round cake pan. Arrange peaches in a single layer over mixture.

2. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, using a mixer on medium-high, cream 4 Tbsp. butter and 2/3 cup brown sugar until light, about 3 minutes. Beat in egg and vanilla. Scrape down bowl. Add 1/3 of flour mixture; mix on low speed until just combined. Mix in 1/2 of buttermilk, then another 1/3 of flour mixture. Repeat with remaining buttermilk and flour.

3. Spread batter gently over peaches. Bake until a toothpick comes out clean, 35 to 40 minutes. Let cool for 5 minutes, invert onto a plate.

Per serving:
279 Cal., 11g fat (7g Sat.), 55mg Chol., 1g Fiber, 4g Pro., 42g Carb., 175mg Sod.