• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Peach Upside Down Cake

Peach Upside Down Cake

Last Updated July 7, 2021. Published June 10, 2017 By Rosemary 47 Comments

Share

Share
Pin
Email
Jump to Recipe

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.

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.

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.
4.54 from 49 votes
Print Recipe Pin Recipe
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)
  • 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
Tried this recipe?Let us know how it was!

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Filed Under: Cakes & Cupcakes, Desserts, fruit, Most Posts

    Related

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. Jaime says

      August 24, 2019 at 5:58 pm

      5 stars
      Awesome and perfect
      I have a great pic

      Reply
    9. 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
    10. 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
    « Older Comments

    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

    Spring & Summer Recipes

    No Churn Nutella Swirl Chocolate Chip Ice Cream, fast, easy, creamy and delicious. A Perfect frozen dessert or snack.

    No Churn Nutella Swirl Chocolate Chip Ice Cream

    Italian Crostata Bars, an Italian pastry crust filled with a tasty peach filling, an easy fresh or canned Peach recipe.

    Peach Filled Italian Crostata Bars

    Cookies on a white plate.

    Italian Lingue di Gatto (Flat Cookies)

    ice cream cake on a white stand

    Chocolate Vanilla Ice Cream Cake

    strawberry mousse in 4 glasses

    Easy Fresh Strawberry Mousse

    jam in a jar with some on a spoon

    Homemade Strawberry Jam without Pectin

    Filter By Date

    Readers Favorite Trending Recipes

    • pizza dough 3 rounds on parchment paper Best Pizza Dough
    • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
    • gnocchi in a black pan Homemade Potato Gnocchi
    • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs