5 from 20 votes
Peach Upside Down Cake
This Peach Upside Down Cake features peach slices arranged atop a buttery brown sugar base, covered with a cinnamon-spiced batter and baked until golden. After baking and cooling briefly, the cake is inverted to reveal a caramelized peach topping with tender, moist cake beneath. The result is a sweet, fruity dessert with a soft crumb and warm aroma.
Prep Time
15 mins
Cook Time
40 mins
Additional Time
15 mins
Total Time
1 hr 10 mins
Servings:
8
Calories:
356 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- ½ cup brown sugar
- ¼ cup butter
- 2 peach peeled*, sliced ¼-inch, fresh
- 2 tablespoons all-purpose flour
Batter
- ¾ cup granulated sugar
- ¼ cup butter melted
- 1 egg
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- ⅔ cup buttermilk
Instructions
- Preheat oven to 350°F.
- Place the brown sugar and butter into a 9" round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
- Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar and butter. Set aside.
Cup of Yum
Batter
- Combine sugar and melted butter in a large bowl. Stir in egg.
- In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
- Add flour mixture alternately with the buttermilk to the butter mixture. Stir just until combined.
- Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
- Remove from the oven, and let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert it onto a platter. Serve warm with ice cream if desired.
Notes
- Peel fresh peaches by scoring an “X” on the bottom, blanching in boiling water for 20 seconds, then placing in ice water to loosen skins.
- Use canned or thawed frozen peaches as alternatives; canned peaches don't need flour coating.
- Wait at least 15 minutes after baking before inverting the cake to allow topping to set.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Cool completely before freezing; wrap tightly and store up to 2 months.
Nutrition Information
Calories
356
(18%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
53mg
(18%)
Sodium
135mg
(6%)
Potassium
232mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
540IU
(11%)
Vitamin C
2mg
(2%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356 | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 135mg | 6% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.