0 from 30 votes
Peach Upside Down Cake
Moist and fluffy upside down peach cake is made with fresh, frozen, or canned peaches and a buttery homemade cake batter.
Prep Time
15 mins
Cook Time
15 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 fresh peaches peeled*, sliced ¼-inch
- 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.
Cup of Yum
Notes
- *Here's how to peel peaches: Cut a small "X" in the bottoms and place them in boiling water for about 20 seconds. Immediately place them in a bowl of ice water to stop the cooking. The skins will peel off easily.
- Canned or frozen and thawed peaches can also be used instead of fresh. One cup of canned peaches or 10 ounces of frozen are equivalent to two fresh peaches. Canned peaches do not need to be tossed with flour.
- It is important to wait at least 15 minutes before turning the cake over to allow the topping to set.
- Leftover cake can be kept in an airtight container in the refrigerator for 3 days.
- Before freezing, allow to cool completely. Then wrap and store in the freezer for 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
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
53mg
(18%)
Sodium
135mg
(6%)
Potassium
232mg
(7%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
540IU
(11%)
Vitamin C
2mg
(2%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
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.