Peach Upside Down Cake, a deliciously moist cake made with fresh or canned Peaches. Serve with ice cream for the perfect Dessert Idea.
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
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!
- 1/4 cup butter (softened) (56.7 grams)
- 1/2 cup + 1 tablespoon brown sugar (112.50 grams)
- 23 slices of peaches (3 or 4 peaches or 1 small can drained)
- 1/4 cup butter (70.8 grams)
- 1/2 cup white sugar (100 grams)
- 1/4 teaspoon almond flavouring
- 1 egg
- 1 cup cake flour ** (106 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons milk (40.625 grams)
Pre-Heat oven to 350°F (180°C), grease and flour an 8 inch (20 centimeter) spring form cake pan (springform because the sides are higher, line with parchment paper if you wish).
On the bottom of cake pan place softened butter add brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.
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.
Michael says
All are family are enjoying it and we thank you for demonstrating how to make your specialty Rosemary.
Rosemary says
Hi Michael, thanks so much, so glad you and your family enjoyed it. Happy Easter.
Alice Halbeisen says
The recipe came out great! I had some local peaches that I wanted to use up. Since I had more than enough to line the bottom of an 8″ cake pan, I used a 10″ springform (like someone less, the sugar and butter leaked. Next time, I will line it with parchment first) and doubled the cake batter amount. We ate the cake straight away, nearly brining our mouths. It was so good. The cake had a really moist crumb. The next day, the cake was a bit denser, more like pound cake, but no one is complaining. I’m going to try this recipe with different fruits and use nondairy milk and butter since I have two family members who can’t tolerate dairy products. Thanks for this recipe!
Rosemary says
Hi Alice so glad everyone enjoyed it and I have made it with apples too and it’s really good. 🙂
Cathy says
Are the peaches supposed to be raw , cut freak off the stone
Rosemary says
Hi Cathy yes they are fresh peaches or you could use canned. Hope that helps.
Roni O. says
Can you use a cake mix instead of the cake recipe? My husband is diabetic and I have a go to low sugar cake mix. Thank you.
Rosemary says
Hi Roni, I’m sure it would work. Let me know how it comes out.
Ginger says
Has anyone ever tried making this in a cast iron skillet?
Diana Hutchinson says
I’m looking at the Carb amount. Is this for 1 slice? Can you use all purpose flour or does it have to be cake flour?
Rosemary says
Hi Diana, yes that’s one slice (the cake is cut into 8 slices). I find cake flour makes a cake softer although you could use all purpose if you want.
John Sprague says
Lots of beautiful caramel. Unfortunately, using a springform pan ensured it was an even layer of caramel all over the bottom of the oven. I should have followed my gut and made the caramel in a frying pan, arranged the peaches and put the cake batter on top and popped it in the oven. Rest 5 and flip. There is no reason or need to use a springform pan for this.
Rosemary says
Hi John, I have made quite a few of these cakes using a springform pan and I never had that problem. I actually wanted to save time without using the stove top method. 🙂
Evelyn says
Tried the recipe but used whisk since did not have beater. Seemed like not enough batter so cake was flat. Was disappointing. Tastes good but does not look good. Appears to gave needed 3 times the batter. Only had enough to barely cover one layer of peaches. Followed recipe to a tee.
Rosemary says
Hi Evelyn, sorry it didn’t work out for you, but I am a little confused, there is only one layer of peaches. Did you use an 8 inch pan or bigger? Let me know. 🙂
Sandy says
This looks really good. Will be trying it soon
Rosemary says
Thanks Sandy, I hope you enjoy it.
Kristy Quattrochi says
Thank you for this great recipe. I made it last night with Namaste Gluten Free flour. It turned out great! My husband and I both loved it!! Instead of vanilla ice cream I paired coconut gelato with it and it was amazing!
Rosemary says
Hi Kristy, so glad you enjoyed it. And coconut ice cream sounds delicious. Have a great week. 🙂
Sue says
Could this be frozen. If so, bake first and freeze or freeze unbaked.
Rosemary says
Hi Sue, I have never frozen this cake before or after baked, and I don’t think I would advise it I really don’t think it would work out. Hope this helps.
Chris says
I would love to try this. Could you adapt the recipe for a 9 or 10 in spring form pan? That is all I have.
Thanks,
Chris
Rosemary says
Hi Chris, thanks, if you hover over the serving amount a lever should appear and you can raise or lower the desired amount and it will change the ingredient amounts. For a 9 or 10 inch I would probably one and a half the recipe. Hope that helps. 🙂
JJ Barlow says
They all look delicious!
Rosemary says
Thanks. Have a great week.
Samantha says
I really love your rcieps. Sorry for the miss spelling my mind went blank. LOL You have a nack for flavor. Keep up the good work.?
Rosemary says
Hi Samantha, thanks so much and don’t worry happens to me all the time! 🙂 Have a great week.
Ann says
Love this recipe. My mother was a great baker (and cook) and when she made her upside cakes she just sprinkled butter and brown sugar in the pan and added the fruit slices then the cake mixture. The recipes I’ve seen have you using the stove top to melt the butter and brown sugar. I did this once and did not want to do it again. I’ve been hesitant to make the cake my mother’s way since I’m not as good a baker as she was. Thanks to your recipe I can now make my own version.
Rosemary says
Hi Ann, so glad this recipe is going to give you another chance, it really is easy and turns out delicious. Let me know how it goes. Have a great week.