BHA & BHT Free Cinnamon-Cardamom White Peach Upside-Down Cake
Total time1 hr 25 min
Prep time25 min
Cook time45 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the peach topping
- 3 medium white peaches, pitted and sliced into ½-inch wedges
See allFresh White Peach - Each
Fresh Large White Peach
White Peach
PRODUCE White PeachH-E-B Fresh Premium White Peach
- 3 tbsp unsalted butter
- ⅓ cup packed light brown sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper and grease the parchment.
- 2
Melt 3 tbsp butter in a small saucepan over medium heat. Add the brown sugar, 1/2 tsp Ceylon cinnamon, and 1/4 tsp cardamom and stir until the sugar dissolves and the mixture is smooth and bubbling, about 2 minutes. Pour the caramel evenly into the prepared pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!