Peach Upside Down Cake

Peach Upside Down Cake is a favorite summer cake recipe. A switch from the pineapple version, try something different and use fresh, ripe peaches. Fresh peaches make this an extra special cake. This is a wonderful fresh peach dessert.

Originally published on 7/28/2017

Peach Upside Down Cake

If you love fresh Summer peaches, then you need to make this Peach Cake! It’s a simple dessert recipe. It looks impressive, and it tastes even better!

Enjoy a nice big slice with ice cream!

Peaches – try and use fresh, ripe, in-season peaches. Peach season is usually mid-July to August.
You can use canned or frozen peaches in a pinch, I would go with frozen (thawed) as my first alternate choice.

You Might Also Like

Fresh Peach Cobbler
Incredible Banana Cake
Fresh Plum Cake – Pflaumenkuchen
Easy Peach Potluck Cake

Peach Cake Storage

• You can keep the leftover peach cake up to 4 days in the fridge when properly stored. Use an airtight container, or wrap in plastic wrap.
• To freeze the leftover cake, wrap it in a couple layers of plastic wrap, then a layer of aluminum foil and place it in the freezer for up to 1 month.

If you make this yummy upside-down peach cake, please let me know. Just leave a comment below with a star rating.

5 from 1 vote

Peach Upside Down Cake

By Sandy Clifton

A delicious way to use your fresh, ripe peaches! Peach Upside Down Cake can also be made using canned peaches.

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 8 servings

Save RecipeSaved Recipe Print Recipe

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Permalink Post Title

Email *

Save

Ingredients 

1x2x3x

• ▢ 3 Tablespoons Salted Butter*
• ▢ ½ cup Packed Brown Sugar
• ▢ 3 Ripe Peaches, peeled and sliced

Batter

• ▢ 1 ½ cups All Purpose Flour
• ▢ 2 ½ teaspoons Baking Powder
• ▢ ¼ teaspoon Salt
• ▢ ⅓ cup Unsalted Butter*
• ▢ ¾ cup Sugar
• ▢ 1 lg Egg
• ▢ ⅔ cup Water
• ▢ ½ teaspoon Almond Extract

Instructions 

• Heat oven to 350℉.

Prepare the Peach Layer

• Melt the butter in bottom of 9” x 1 ½” round cake pan.
• Stir in the brown sugar, mix well, covering the entire bottom of pan.
• Lay peach slices in the pan in a single layer, covering the entire bottom.

Make the Batter

• Combine flour, baking powder, and salt in a mixing bowl.
• Using a mixer, cream together butter and sugar in a second bowl.
• Add the egg and almond extract and mix for a few seconds until combined.
• Add the flour mixture alternately with the water, starting and ending with the dry ingredients. Mix after each addition.
• Spread the batter in the pan evenly over the peaches.

Bake

• Bake at 350℉ for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Cool for 5 minutes, then invert onto a plate.
• Very good served warm with vanilla ice cream!

Notes

*You can use unsalted butter for both the peaches and the cake, if you don't have both kinds of butter. If you use salted butter in the cake batter, omit the ¼ teaspoon of salt.

 

Peaches

• Canned peaches can be used. Drain the peaches and reserve the liquid if you want to use the liquid in place of the ⅔ cup of water.
• Frozen peaches can be used. Thaw and drain first.

Nutrition

Calories: 330kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @simply_happy_foodie

Sharing is caring!