Servings
Font
Back
0 from 228 votes

Peach Upside Down Cake

Moist and flavorful, this peach upside down cake is full of sweet flavor from caramelized peaches that are baked on a homemade soft and tender cake!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 440 kcal
Course: Dessert
Cuisine: American

Ingredients

BOTTOM LAYER
  • ¼ cup butter (softened)
  • ½ cup + 1 tablespoon brown sugar (lightly packed) (92 grams total, if you double the recipe then double this amount)
  • 18-23 slices of peaches (3 or 4 peaches or 1 small can drained)
CAKE LAYER
  • ¼ cup butter unsalted (softened)
  • ½ cup granulated sugar
  • ¼ teaspoon almond flavouring (or vanilla if you prefer)
  • 1 large egg (room temperature)
  • 1 cup cake/pastry flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt (if you use salted butter then add a pinch of salt)
  • ¼ cup + 2 tablespoons milk (90 grams total, if you double the recipe then double this amount)

Instructions

    Cup of Yum
  1. Pre-Heat oven to 350°F (180°C), grease and flour or spray a 7-8 inch (20 cm) spring form cake pan or regular pan, you can also line the pan with parchment paper.
BOTTOM LAYER
    Cup of Yum
  1. On the bottom of cake pan place the softened butter, add the brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.
CAKE LAYER
  1. In a medium bowl whisk together the flour, baking powder and salt.
  2. In a medium bowl cream butter, sugar and almond flavouring, add the egg and beat until light and fluffy, add the dry ingredients alternately with milk, beat on low until combined.
  3. 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!

Notes

  • To make homemade 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 or sift to combine well and remove lumps.
  • place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well or sift to combine well and remove lumps.
  • Store leftover peach upside down cake in the refrigerator in an airtight container for up to 4 days. You can also freeze leftover cake wrapped tightly in plastic wrap for up to one month! While the cake may be more moist when thawed and the peaches browner in color, it will still taste delicious.

Nutrition Information

Calories 440kcal (22%) Carbohydrates 79g (26%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 51mg (17%) Sodium 190mg (8%) Potassium 946mg (27%) Fiber 6g (24%) Sugar 62g (124%) Vitamin A 1800IU (36%) Vitamin C 28.5mg (32%) Calcium 87mg (9%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 79g 26%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 51mg 17%
Sodium 190mg 8%
Potassium 946mg 20%
Fiber 6g 24%
Sugar 62g 124%
Vitamin A 1800IU 36%
Vitamin C 28.5mg 32%
Calcium 87mg 9%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.