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Browned Butter Peach Upside Down Cake with Honey Whipped Cream

Browned Butter Peach Upside Down Cake with Honey Whipped Cream Delight

Enjoy the exquisite flavors of Browned Butter Peach Upside Down Cake with Honey Whipped Cream, a delightful summer dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Cake flour can create an even lighter texture.
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 1 tsp Baking Soda Helps with leavening and balances acidity.
  • 1/2 tsp Salt Balances sweetness and enhances flavor.
  • 1 cup Brown Sugar Feel free to substitute light or dark based on preference.
  • 2 large Eggs Use room temperature eggs for better mixing.
  • 1/2 cup Sour Cream Greek yogurt is a great substitute.
  • 1/2 cup Browned Butter Melt until foamed and golden for maximum flavor.
For the Topping
  • 3 medium Peaches Juicy fruits that can be substituted with nectarines.
For the Honey Whipped Cream
  • 1 cup Heavy Cream Use cold for better volume.
  • 1/4 cup Honey Adjust to taste.

Equipment

  • 9-inch round cake pan
  • saucepan
  • mixing bowl
  • whisk

Method
 

How to Make Browned Butter Peach Upside Down Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a saucepan, melt butter over medium heat until it foams and turns a lovely golden brown, about 5-7 minutes.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and brown sugar.
  4. In another bowl, whisk together the eggs, sour cream, and slightly cooled browned butter.
  5. Pour the wet mixture into the bowl of dry ingredients, stirring until just combined.
  6. Slice fresh peaches into thin wedges and arrange them over the greased cake pan.
  7. Gently pour the batter over the arranged peaches, spreading it evenly.
  8. Place the cake in the preheated oven and bake for 40-50 minutes.
  9. Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Optional: Top with a sprinkle of toasted almonds for a delightful crunch!

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