Peach upside down cake is a velvety pound cake baked on top of a peach cobbler mixture. It’s topped with vanilla ice cream to give it that peach cobbler vibe.



peaches salted butter dark brown sugar cinnamon

cinnamon swirl

dark brown sugar AP flour cinnamon

pound cake

AP flour granulated sugar baking powder salt unsalted butter eggs Greek yogurt vanilla extract vanilla ice cream

STEP 1: For topping, thinly slice the peaches and toss them with melted butter, brown sugar and cinnamon until they are evenly coated.

STEP 2: Preheat oven to 350F and prepare a round 8” cake pan that's 3” tall. Spread peach topping onto the bottom and set aside.

STEP 3: For the cinnamon swirl, in a small bowl, combine the brown sugar, flour and cinnamon. Set aside.

STEP 4: For the cake, whisk together the flour, granulated sugar, baking powder, and salt until they’re evenly distributed.

STEP 5: Add butter and beat for 2 min, until pea size chunks form. Turn mixer to high for 1 min, until mixture looks like a paste.

STEP 6: Add eggs one at a time and beat until each egg is incorporated. Add Greek Yogurt and vanilla and beat until combined.

STEP 7: Spread half of the batter over the peach topping. Sprinkle brown sugar mixture on top, then top with the rest of the batter.

STEP 8: Bake for 55 min, until it springs back when you press on the tallest part. Allow to cool in the pan for 15 min.

STEP 9: Flip cake over onto a plate or cake stand. Allow to cool to almost, or completely, room temp. Top with vanilla ice cream.

Click the link below for the full recipe!