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Peach Upside Down Cake on a turquoise serving platter

Peach Upside Down Cake

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

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 330 kcal
Author Sandy Clifton


  • 3 Tbsp Butter
  • 1/2 cup Packed Brown Sugar
  • 3 Ripe Peaches peeled and sliced


  • 1 1/2 cups All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 cup Butter
  • 3/4 cup sugar
  • 1 Egg
  • 2/3 cup Water
  • 1/2 tsp Almond Extract


  1. Heat oven to 350 degrees.
  2. Melt 3 Tbsp butter in bottom of 9” x 1 1/2” round cake pan.
  3. Stir in the brown sugar, mix well, covering the entire bottom of pan.

  4. Lay peach slices in the pan, single layer, covering the entire bottom.

Make the Batter

  1. Combine flour, baking powder, and salt in a bowl.
  2. Using a mixer, Cream together butter and sugar.
  3. Add egg, and almond extract and mix for a few seconds until combined.
  4. Add the flour mixture alternately with the water, starting and ending with the dry ingredients. Mix after each addition.
  5. Spread the batter in the pan evenly.
  6. Bake at 350 degrees for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  7. Cool for 5 minutes, then invert onto a plate.

Recipe Notes

Canned peaches can be used. Drain the peaches and reserve the liquid. Use the liquid in place of the 2/3 cup of water, if desired.

Very good served warm with vanilla ice cream!
--- Inspired by Peach Upside Down Cake - An Italian in my Kitchen. The white cake is adapted from the Better Homes and Gardens New Cookbook - Pineapple Upside Down Cake - page 93.