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Upside-Down Peach Cake Recipe
Upside-Down Peach Cake Recipe photo by Taste of Home

Upside-Down Peach Cake Recipe

Read Reviews (11)
4.8 11
Publisher Photo
Folks have been flipping over upside-down cake for generations. This dessert is very popular with my family and guests.—Terri Kirschner, Carlisle, Indiana
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Nutritional Facts

One piece equals 386 calories, 19 g fat (11 g saturated fat), 75 mg cholesterol, 347 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg 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. Yield: 8 servings.
Originally published as Peach Upside-Down Cake in Light & Tasty February/March 2002, p18

Nutritional Facts

One piece equals 386 calories, 19 g fat (11 g saturated fat), 75 mg cholesterol, 347 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Upside-Down Peach Cake(11)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2014

very good

MY REVIEW
Reviewed Sep. 27, 2013

This was delicious, my new peach recipe. I would advise to place a cookie sheet under the pan in the oven, to keep the oven clean. I did slightly modify the recipe, used almond milk (lactose intolerance in the house) and substituted amaretto for vanilla. Delicious!! Next time I may use a deeper pan, springform, to add more peaches.

MY REVIEW
Reviewed Aug. 19, 2013

This cake is beautiful!

MY REVIEW
Reviewed Jul. 26, 2013

Very good and simple to make. Both the cake and topping we're delicious. Made this in my toaster oven, and it turned out perfect.

MY REVIEW
Reviewed Sep. 3, 2012

This cake was delicious, except for the fact that I couldn't get it out of the pan, so it wasn't really upside down cake. I just sliced it right out of the pan. I did a layer of nectarines instead of peaches, with blackberries in between. Next time I would use more fruit, almost any fruit would work well in this.

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