Peach Praline Upside Down Cake is a southern twist on Pineapple Upside Down Cake. Made with fresh peaches, pecans, and a brown sugar and butter mixture that caramelizes into a gooey praline-like sauce, it makes a fantastic southern dessert.
Keyword peach cake
Prep Time 15minutes
Cook Time 40minutes
1/2cuppacked light brown sugar
2 to 3mediumpeaches,peeled and sliced
1 1/4cupsall-purpose flour
1 1/4teaspoonsbaking powder
vanilla ice cream for serving
Preheat oven to 350 degrees.
Pour melted butter into a 9-inch cake pan. Swirl the pan to evenly coat it.
Combine brown sugar, cinnamon, ginger, and pecans in a small bowl. Sprinkle evenly over melted butter.
Arrange the peach slices in a circle around the perimeter of the pan and then fill the center with peach slices.
Using an electric mixer, beat softened butter and granulated sugar until creamy.
Add egg and vanilla and beat until mixed in. Scrape down the sides of the bowl to make sure it is evenly mixed.
In a medium bowl, whisk together flour, baking powder, and salt. Add to mixing bowl, alternating with milk. Mix just until incorporated.
Spoon batter over peaches. Bake for 40 to 45 minutes or until it feels firm when you press gently on the top.
Let cool 10 minutes and then invert onto a serving plate. Do not let it cool longer than 10 minutes or it will stick to the pan.
Slice and serve with vanilla ice cream.
To easily peel peaches, place them in boiling water for 20 to 30 seconds. Let them cool a few minutes. The skin will easily peel off.