Juicy Peach Cobbler Upside-Down Pound Cake

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a small bowl, mix the melted butter and brown sugar. Spread this mixture evenly over the bottom of the prepared cake pan. Arrange the peach slices over the brown sugar mixture.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.

Pour the batter over the peaches in the prepared pan, spreading it evenly.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the cake, then invert it onto a serving plate. Remove the parchment paper and let the cake cool completely.

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes

Kcal: 350 kcal per serving | Servings: 12 servings