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Makeover Peach Upside-Down Cake

 Makeover Peach Upside-Down Cake
Our kitchen crew used a little less sugar, brown sugar and butter, then added buttermilk to replace some of the moisture in this classic dessert remake.—Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1 can (15 ounces) sliced peaches in juice
  • 1/3 cup packed brown sugar
  • 4 tablespoons butter, melted, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Drain peaches, reserving 2 tablespoons juice. Pat peaches dry. In a
  • small bowl, combine the brown sugar, 1 tablespoon butter, cinnamon,
  • nutmeg and reserved peach juice. Spread into a 9-in. round baking
  • pan coated with cooking spray. Cut peach slices in half lengthwise;
  • arrange in a single layer over brown sugar mixture.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda
  • and salt. In another bowl, combine the buttermilk, egg, vanilla and
  • remaining butter. Add to dry ingredients and stir until blended.

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Makeover Peach Upside-Down Cake (continued)

Directions (continued)

  • Spoon over peaches. Bake at 350° for 30-35 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before inverting onto a serving plate. Serve warm. Yield: 8
  • servings.
Nutritional Facts: One piece equals 273 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 240 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 3 starch, 1 fat.