Peach Upside Down Cake
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The luscious end-of-summer dessert, Peach Upside Down Cake is bursting with flavor. Easy to make and completely addictive.
This single layer Peach Upside Down Cake is a nod to the ever-popular and classic Pineapple Upside Down Cake. Using peaches that are abundant in the South during the summer was a logical choice for updating this classic.
Talking about upside down, you’ve also got to try this Upside Down Apple Puff Pastry.
Peach Upside Down Cake Tips
- First, you can easily whisk this by hand and forego getting that heavy mixer out.
- Also, you can use pears, plums, nectarines, or apples instead of the peaches in this recipe.
- I recommend using real
butter . - The time given is for baking in a 9-inch cake pan. However, you can use an 8-inch. It will need to cook slightly longer. You can also use a cast-iron skillet.
- You can use fresh or frozen peaches. I have not tried it with canned, but feel confident they’ll work too.
- Also, brown sugar gives more flavor, but you can use granulated white sugar.
- The peaches do need to be cut 1/2-inch or thinner. I find that they sink into the cake more than I like when they’re cut thicker than that.
- Allow the cake to cool 5 to 10 minutes before flipping it onto a serving tray. However, do not let it cool completely or it’ll most likely stick. I find using oven mitts much easier to use than potholders.
How to Make this cake
Slice your peaches less than 1/2-inch thick. Melt your
I enjoy eating this cake warm with a scoop of vanilla ice cream or whipped cream.
Shop this Peach Upside Down Cake post
Are you into upside-down cakes? Check these out!
Peach Upside Down Cake
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Equipment
Ingredients
- 3/4 cup butter divided, at room temperature
- 1/2 cup brown sugar packed
- 2 cups peaches sliced, can use frozen (they do not have to be thawed
- 3/4 cup granulated sugar
- 1 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Instructions
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange the peach slices in a single layer over the sugar.
- In a large bowl, mix the sugar and remaining butter until light and fluffy. Beat in egg and vanilla.
- Combine the flour, baking powder, and salt. Add flour mixture to the sugar mixture alternately with milk, beating well after each addition.
- Spoon the batter over the peaches.
- Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream or whipped cream.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This peach upside down cake is such a yummy fruit dessert. I love it!
A wonderful variation of a classic recipe! Yum!
Love upside down cakes. And this one is my favorite!
Never tried it with peach. This sounds awesome.