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Home » Popular » Cakes & Cupcakes » Peach Upside Down Cake

Peach Upside Down Cake

By: Rosemary Published: June 10, 2017 Updated on: August 13, 2022

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Peach Upside Down Cake, a deliciously moist cake made with fresh or canned Peaches. Serve with ice cream for the perfect Dessert Idea.

Peach Upside Down Cake is an easy summertime Homemade dessert recipe. Made with fresh or canned peaches, a little ice cream and it's perfect.

I have never been a lover of Upside Down Desserts, Pineapple to be exact, although it is one of those fruits that I love fresh or even in the can.

But after I made a Caramel Upside Down Apple Cake I knew it was my kind of dessert, actually pretty well everything is my kind of Dessert!

peach upside down cake on a plate

We are loving everything peaches and nectarines in Italy now and I knew another Peach Dessert had to be made. In fact I made this Peach Upside Down Cake twice, once with fresh peaches and once with canned.

To tell the truth they were both delicious and now I can have this Upside Down Peach cake with canned peaches even in the cooler weather. Bonus.

When it comes to summertime fruit I am really picky. I love Peaches, Watermelon and Cantaloupe, but I can do without Berries, Apricots, Plums (unless they are hard and crunchy, can you tell I am an Apple person?) Mangos and Honeydew.

peach upside down cake on a plate with sliced peaches in a small bowl

I know I have been told more than once “Are you Crazy? Summer fruit is the best”! I will certainly make desserts with summer fruit and yeah I will eat it too.

Table of Contents

  • Some Summertime Fruit Desserts I think you will enjoy!
      • Never Miss a Recipe!
  • Peach Upside Down Cake
    • Ingredients  1x2x3x
      • BOTTOM LAYER
      • CAKE LAYER
    • Instructions 
      • BOTTOM LAYER
      • CAKE LAYER
    • Nutrition

Some Summertime Fruit Desserts I think you will enjoy!

  • Pineapple Cream Dessert
  • Fresh Strawberry Cheesecake Pie
  • Tiramisu Ice Cream Parfaits
  • Toasted Coconut Lemon Ice Cream
  • Death by Chocolate Ice Cream Cake
  • Pineapple Upside Down Cake

I hope you enjoy this Peach Upside Down Dessert as much as we did, and a dessert served with a little ice cream is a dessert no one can refuse. Enjoy!

a slice of peach upside down cake on a plate with a scoop of ice cream on top.

a slice of peach upside down cake on a plate with a scoop of ice cream on top.
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    Peach Upside Down Cake

    Rosemary Molloy
    Peach Upside Down Cake is an easy summertime Homemade dessert recipe. Made with fresh or canned peaches, a little ice cream and it's perfect.
    4.66 from 67 votes
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 440 kcal

    Ingredients
      

    BOTTOM LAYER

    • 1/4 cup butter (softened) (56 grams)
    • 1/2 cup + 1 tablespoon brown sugar (lightly packed) (112.50 grams)
    • 18-23 slices of peaches (3 or 4 peaches or 1 small can drained)

    CAKE LAYER

    • 1/4 cup butter (56 grams)
    • 1/2 cup white sugar (100 grams)
    • 1/4 teaspoon almond flavouring
    • 1 egg
    • 1 cup cake flour ** (115 grams)
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup + 2 tablespoons milk (80 grams)

    Instructions
     

    • Pre-Heat oven to 350°F (180°C),  grease and flour an 7-8 inch (20 centimeter) spring form cake pan (springform because the sides are higher, line with parchment paper if you wish).

    BOTTOM LAYER

    • On the bottom of cake pan place softened butter add brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.

    CAKE LAYER

    • In a medium bowl whisk together flour, baking powder and salt.
    • In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined.
    • Spoon and spread evenly over peach slices.  Bake for approximately 40-45 minutes.  Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired.  Enjoy!
    • **to make Cake flour, place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well to combine.

    Nutrition

    Calories: 440kcalCarbohydrates: 79gProtein: 6gFat: 13gSaturated Fat: 7gCholesterol: 51mgSodium: 190mgPotassium: 946mgFiber: 6gSugar: 62gVitamin A: 1800IUVitamin C: 28.5mgCalcium: 87mgIron: 1.5mg
    Keyword peach cake, peach upside down cake, summer cake
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      1. Deborah Spencer says

        September 4, 2022 at 4:49 am

        5 stars
        I have not made this yet but was Ecstatic to find a recipe that you can use canned peaches! Peaches are one of my favorite fruits but unfortunately here in New England you just cannot find good peaches, our growing season is just too short. I grew up in the Midwestern states where they do have wonderful peaches. I love New England but miss the peaches.

        Reply
        • Rosemary says

          September 4, 2022 at 3:39 pm

          Hi Deborah, so happy to help. I hope you enjoy it. And yes nothing like a fresh grown peach. Take care and let me know how it goes.

          Reply
      2. Pauline heck says

        July 28, 2022 at 4:54 pm

        Can this be frozen

        Reply
        • Rosemary says

          July 28, 2022 at 9:10 pm

          Hi Pauline, yes you can freeze it although the peaches might brown a bit, although you could cover it with ice cream or whipped cream. 🙂 Take care.

          Reply
      3. Glen says

        May 9, 2022 at 2:34 am

        4 stars
        I never usually leave comments on recipes, but this is one of the best desserts I’ve ever made! I added some nutmeg and cinnamon to the butter and sugar mixture and, after adding the peaches, I splashed some rum (!) over the peaches. The rest of the recipe went according to what was written. It ended up tasting like something you’d buy at a restaurant. So good! Will definitely use again!

        Reply
        • Rosemary says

          May 9, 2022 at 8:17 pm

          Hi Glen, thanks so much, so glad you enjoyed it. Great idea with the rum. Have a great week.

          Reply
      4. Pam says

        January 31, 2021 at 12:26 am

        5 stars
        I made this with no problems! I even double recipe in order to make a 9 x 13 cake…no problems getting out either! Yet to taste finished product, however….I love the white cake recipe…I will be saving that! Thank you so much for the recipe Rosemary, something a little different than the normal cobbler, etc.

        Reply
        • Rosemary says

          February 2, 2021 at 7:29 pm

          Hi Pam thanks so much, glad you liked it. Take care.

          Reply
      5. Suzanne says

        October 5, 2020 at 4:41 pm

        Lovely recipe! Would have liked a method to get the peach browned/glazed/caramel-y, any tips? I used canned peaches and found the bottom a little “soggy” but it didn’t affect the overall taste of the cake. I ommited some sugar in the batter but found I didn’t have too. Next time I think I will try with fresh peaches instead, although I imagine the peaches in the UK can be a little less sweet than the US.

        Reply
        • Rosemary says

          October 7, 2020 at 7:49 pm

          Hi Suzanne, I think the bottom was a little soggy because of the canned peaches. If you find the peaches less sweet then maybe add a little sugar, make sure they are ripe but firm. They should should be fine. Let me know how it goes.

          Reply
        • Sammy says

          August 12, 2022 at 12:45 pm

          I found the same thing, the whole thing was quite soggy even though I strained the canned peaches and patted them with paper towel. The recipe does say you can use canned so I’m not sure why it would be listed if it makes it so soggy? I’m new to upside down cakes though, are they meant to be overall quite a soggy cake?

          Reply
          • Rosemary says

            August 13, 2022 at 8:43 am

            Hi Sammy, I really don’t know why it would be so soggy, I use canned all the time. Maybe less peaches would work better. Hope that helps. Take care.

      6. Mila says

        June 12, 2020 at 2:23 am

        5 stars
        I made this today with Bob’s Redmill gluten free 1 to 1 flour. I altered it by adding 3 more tablespoons of milk and a tablespoon of apricot jam for moisture (I cut down the sugar in the dry mis by about 2 tablespoons to accommodate for the jam). It is delicious and almost gone!
        Thank you for a great and easy recipe. I did use a 9 inch pie pan as I got had gotten rid of my springform pan in my teflon clean up. I should have put foil under it as I did have some caramel spill over, but I’ll remember for next time.

        Reply
        • Rosemary says

          June 12, 2020 at 8:01 pm

          Hi Mila, thanks so much and thanks for letting me know about using gluten free flour. Take care.

          Reply
      7. Deborah says

        May 18, 2020 at 2:43 am

        5 stars
        This is a wonderful recipe! Perfect hint of almond in the cake pairs well with the peaches.

        I had an issue with the “upside down” part leaking out of my springform pan. I suspect it was a poor quality pan! Next time I will give it a shot with a regular pan.

        Thank you for sharing.

        Reply
        • Rosemary says

          May 18, 2020 at 7:09 pm

          Hi Deborah, thanks so much, or you can line your pan with parchment paper that should keep everything in the pan. Take care.

          Reply
      8. Nayomi says

        May 2, 2020 at 3:30 pm

        5 stars
        I was craving an upside down cake and thought this looked pretty good. It came out perfectly, tasted great with vanilla ice cream on the side too.

        Reply
        • Rosemary says

          May 2, 2020 at 6:52 pm

          Hi Nayomi, thanks so much, so glad you enjoyed it. Take care.

          Reply
      9. Nabeelah says

        April 14, 2020 at 4:03 pm

        Hi there, just wanted to know why is 1/4 cup of butter for the bottom layer 56.7 grams and for the cake mixture its 70.8 grams?

        Reply
        • Rosemary says

          April 14, 2020 at 6:53 pm

          Hi Nabeelah, thanks I adjusted the grams, they were a bit off. Take care.

          Reply
      10. Jaime says

        August 24, 2019 at 5:58 pm

        5 stars
        Awesome and perfect
        I have a great pic

        Reply
      11. Marty says

        August 17, 2019 at 4:25 pm

        Can you use frozen peaches?

        Reply
        • Rosemary says

          August 17, 2019 at 10:34 pm

          Hi Marty, I have never used frozen peaches before, but you could try it, I think it would be best to use the peaches frozen rather than thawed. Let me know how it goes.

          Reply
      12. Linda says

        April 1, 2019 at 7:34 pm

        4 stars
        I doubled recipe and used 9×11 pan and not nearly enough batter. Would recommend do triple cake batter for 9×11 pan.

        Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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