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
Peach Upside Down CakeI 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!
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.
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.
Some Summertime Fruit Desserts I think you will enjoy!
Fresh Strawberry Cheesecake Pie
Toasted Coconut Lemon Ice Cream
Death by Chocolate Ice Cream 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!
Peach Upside Down Cake
Ingredients
BOTTOM LAYER
- 1/4 cup butter (softened) (56 grams)
- 1/2 cup + 1 tablespoon brown sugar (lightly packed) (112.50 grams)
- 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.
Pam says
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.
Rosemary says
Hi Pam thanks so much, glad you liked it. Take care.
Suzanne says
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.
Rosemary says
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.
Mila says
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.
Rosemary says
Hi Mila, thanks so much and thanks for letting me know about using gluten free flour. Take care.
Deborah says
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.
Rosemary says
Hi Deborah, thanks so much, or you can line your pan with parchment paper that should keep everything in the pan. Take care.
Nayomi says
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.
Rosemary says
Hi Nayomi, thanks so much, so glad you enjoyed it. Take care.
Nabeelah says
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?
Rosemary says
Hi Nabeelah, thanks I adjusted the grams, they were a bit off. Take care.
Jaime says
Awesome and perfect
I have a great pic
Marty says
Can you use frozen peaches?
Rosemary says
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.
Linda says
I doubled recipe and used 9×11 pan and not nearly enough batter. Would recommend do triple cake batter for 9×11 pan.