Gently spiced fruit tops a tender cake for an easy, crowd-pleasing dessert.
Then after baking, the cake is inverted to showcase the glistening peaches.
The sweet heat of this upside-down peach cake recipe will have everyone begging for more.
Photo:GREG DUPREE; FOOD STYLING BY EMILY NABORS HALL, PROP STYLING BY CLAIRE SPOLLEN
Serve with a scoop of vanilla ice cream for an extra dose of joy.
Dont wait longer than 15 minutes to remove the cake from the pan.
This recipe was developed by Melissa Gray.
Coat a 9-inch (2-inch-deep) cake pan with cooking spray.
Stir in peaches; bring to a simmer.
Transfer to prepared pan and arrange in an even layer.
With mixer on low speed, add eggs, 1 at a time.
Whisk flour, baking powder, nutmeg, and remaining 1/2 teaspoon salt in a medium bowl.
Spoon batter over peaches and gently spread in an even layer.
Bake until a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes.
Let cake cool in pan for 15 minutes.
Invert onto a plate.
Serve warm with ice cream, if desired.
The cake can be stored in the refrigerator for up to 3 days.
Warm slices slightly in the microwave or in melted butter in a skillet before serving.
