Some of you might refer to this as a Peach Upside Down Cake but in my kitchen, it’s a Flipped Out Peach Cake. Yummy ripe peaches and a light vanilla cake will make you flip! This cake is best served warm but is also great room temperature.
1 stick butter plus 4 Tablespoons, melted
1 cup brown sugar
2 cups about 5 fresh peaches sliced
Maraschino cherries, optional
Mix melted butter and brown sugar together. Pour into a 9″ cake pan.
Arrange about 2 cups of sliced peaches on top of the melted butter/sugar. Add cherries if desired.
1 1/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
Whisk dry ingredients in a separate bowl. Set aside.
2 teaspoons vanilla
3/4 cup buttermilk
Preheat oven to 350 degrees. In a mixing bowl, blend egg vanilla and buttermilk. Gradually add dry ingredients and combine. Pour over sliced peaches and bake 40-50 minutes or until a cake tester comes out clean. Let cake rest 10 minutes before flipping it out in a serving plate. Serve warm or room temperature.