Peach Melba Upside-Down Cake | Midwest Living

Peach Melba Upside-Down Cake

Peach Melba Upside-Down Cake

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  • Makes: 8 servings
  • Yield: 8 slices
  • Hands On 25 mins
  • Total Time 1 hr

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Hello, color! Sunny peaches and ruby raspberries dance across a tender buttermilk cornmeal cake. It's divine with whipped cream--if you're into that kind of thing.


  • 10 tablespoons butter, divided
  • 1/2 cup granulated sugar
  • 2 fresh ripe peaches, peeled, pitted and thinly sliced, or 2 cups frozen unsweetened sliced peaches, thawed
  • 1 cup fresh raspberries
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup honey
  • 1 egg
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees . Place 4 tablespoons butter in an 8-inch square cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Stir in sugar until well-moistened. Spread mixture evenly in pan. Arrange peaches and raspberries in rows over sugar mixture; set aside.
  2. In a small bowl, stir together flour, cornmeal, baking soda and salt; set aside. Melt the remaining 6 tablespoons butter.
  3. In a large bowl, stir the melted butter, buttermilk, honey, egg and vanilla until combined. Add flour mixture; stir until smooth. Spoon batter over fruit in pan.
  4. Bake for 30 minutes or until golden and a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate. Serve warm.

Nutrition Facts

(Peach Melba Upside-Down Cake)

Servings Per Recipe 8, sugar (g) 29, fiber (g) 2, sodium (mg) 317, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 33, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 45, Niacin (mg) 1, sat. fat (g) 9, Riboflavin (mg) 0, chol. (mg) 62, Thiamin (mg) 0, Fat, total (g) 16, vit. C (mg) 7, cal. (kcal) 330, vit. A (IU) 631, iron (mg) 1, pro. (g) 4, calcium (mg) 41, Potassium (mg) 181

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