Makeover Peach Upside-Down Cake

Total Time

Prep: 20 min. Bake: 30 min. + cooling


8 servings

Updated: Aug. 10, 2023
This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.—Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 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 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk


  1. Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry.
  2. In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches.
  4. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 226 calories, 1g fat (0 saturated fat), 24mg cholesterol, 231mg sodium, 50g carbohydrate (31g sugars, 1g fiber), 4g protein.