Peach Upside-Down Cake

Name: Peach Upside-Down Cake
Prep time: 25 min
Total time: 1 h 25 min
Ingredients: ¼ cup butter; ½ cup packed brown sugar; 1 ½ - 2 cup sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise; 1 ¼ cups all-purpose flour; 1 ¼ teaspoons baking powder; ¼ teaspoon salt; ½ cup butter, softened; ¾ cup granulated sugar; 1 egg; 1 teaspoon vanilla; ½ cup milk

6 Ratings
4 Reviews

This moist, glistening cake from Rendleman Orchards in Alto Pass, Illinois, is ideal for a cookout or summer potluck.

Source: Midwest Living

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Recipe Summary

prep:

25 mins

bake:

45 mins

cool:

15 mins

total:

1 hr 25 mins

Servings:

Nutrition Info

Directions

Step 1
Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350° oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

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Step 2
In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
Step 3
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.

Nutrition Facts

Per Serving:

372 calories; fat 18g; cholesterol 73mg; saturated fat 11g; carbohydrates 49g; insoluble fiber 1g; protein 4g; vitamin a 728.9IU; vitamin c 2.4mg; sodium 254mg; calcium 50.5mg; iron 1.3mg.

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Midwest Living Member

09/12/2022

Loved this simple yet delicious recipe. Everything came out absolutely perfect, and we had such a hard time waiting for it to cool down! I think next time, I might use a bit less sugar in the batter (1/3 of a cup, maybe?) but wouldn’t change anything else. Thank you!

Keggy

08/27/2022

Five star recipe! I made this using White Gold gluten-free flour with no other changes. The cake turned out moist with a delicious caramelized topping.

AleaciaM

03/14/2021

I absolutely love it! I love pineapple upside down cake, so I had frozen peaches and decided to make this, so glad I did. And mine has to be gluten-free, so I substituted regular flour for my gluten-free flour and it turned out like angel food cake and peach cobbler combined is what it taste like

cherylwaldron

08/14/2020

I had some juicy, ripe, yellow peaches and was looking for an easy dessert recipe. This one fit the bill perfectly! I was making two cakes, one for my parents and one to keep. I accidentally doubled the melted butter in the pan and purposely halved the sugar in the batter. Because I hate dragging out and cleaning the mixer, I cheated and simply used a whisk on the batter. The result was beautiful, moist, fresh peachy perfection. Everyone loved the cake and I'll definitely make this again.

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Peach Upside-Down Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Peach Upside-Down Cake

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Peach Upside-Down Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Peach Upside-Down Cake