Fresh Peach Upside-Down Cake Recipe

5 1 1
Fresh Peach Upside-Down Cake Recipe
Fresh Peach Upside-Down Cake Recipe photo by Taste of Home
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Fresh Peach Upside-Down Cake Recipe

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5 1 1
Publisher Photo
This is a family favorite and a great summertime dessert, using fresh peaches. We love this cake served warm with whipped cream.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 1/3 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • Whipped cream, optional

Directions

Pour butter into an ungreased 9-in. square baking pan; sprinkle with brown sugar. Arrange peach slices in a single layer over brown sugar.
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in lemon juice and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 6 servings.
Originally published as Peach Upside-Down Cake in Country Extra July 2006, p49

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 1/3 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • Whipped cream, optional
  1. Pour butter into an ungreased 9-in. square baking pan; sprinkle with brown sugar. Arrange peach slices in a single layer over brown sugar.
  2. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in lemon juice and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 6 servings.
Originally published as Peach Upside-Down Cake in Country Extra July 2006, p49

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teriha User ID: 1470482 208220
Reviewed Sep. 8, 2010

"the cake was very good, moist and very tasty

have given recipe to others to try and they love it!!!!"

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