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Upside-Down Peach Cake

 Upside-Down Peach Cake
Folks have been flipping over upside-down cake for generations. This dessert is very popular with my family and guests.—Terri Kirschner, Carlisle, Indiana
8 ServingsPrep: 15 min. Bake: 45 min. + cooling

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 all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Directions

  • 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.
  • 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.
  • 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.
Nutritional Facts: One piece equals 386 calories,

2 of 2

Upside-Down Peach Cake (continued)

Nutritional Facts: 19 g fat (11 g saturated fat), 75 mg cholesterol, 347 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.