Skip the pineapples and make a peach upside down cake. The sweet peaches caramelize and cook into the cake for the perfect bite.
This cake is the perfect spring and summer time sweet treat! It is so easy to make and tastes even better. It pairs perfectly with vanilla ice cream and or whipped cream.
My husband is a big peach fan. Honestly, it’s the only fruit he will actually eat. He also isn’t big on dessert. He’s an odd ball. I am aware ha-ha. If I make a dessert with peaches in it though he will typically eat it. I get in a rut of just making peach cobbler because that’s his favorite, but I wanted to mix it up a bit. That is how I came up with this recipe. He loved this peach upside down cake!
Peaches are in season right now so make sure you try this recipe along with some of my other peach recipes like Mini Peach Cheesecakes, Canned Peach Salsa, Peach Fritter Bites, and Canned Peach Pie Filling.
Ingredients
- Peaches
- Flour
- Granulated Sugar
- Brown Sugar
- Egg
- Baking Powder
- Whole Milk
- Vegetable Oil
- Vanilla Extract
- Salted Butter
- Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees and set out a 10.5 by 7.5 baking dish.
- Peel and slice the peaches into 1/4-inch-thick pieces. Cut up enough slices to get 1 1/2 cups worth. Set them aside.
- Melt the salted butter. Pour it into the baking dish. Add in the ground cinnamon and brown sugar. Stir together and spread into an even layer. Place the peaches into the mixture in a single layer.
- To make the cake batter, whisk together the dry ingredients into one bowl and the wet in another. Pour the dry into the wet ingredients and stir until just combined. Pour over top of the peaches and smooth it out into an even layer.
- Bake for 20 minutes and then lay a piece of tin foil over the top of the pan for the last 20 minutes or so to finish baking. The cake will be ready to be removed from the oven when the cake in the middle no longer giggles when you shake the pan a little it and the edges are golden brown.
- Let cool on a cooling rack for 15 minutes before slicing. Serve with vanilla ice cream or whipped cream.
Peach Upside Down Cake
Skip the pineapples and make a peach upside down cake. The sweet peaches caramelize and cook into the cake for the perfect bite.
Ingredients
- Peach Topping-
- 4 Tbsp Salted Butter
- 1/3 C Brown Sugar
- 1/2 Tsp Ground Cinnamon
- 1 1/2 C Peaches (sliced)
- Cake Batter-
- 1 1/4 C Flour
- 1/2 C Granulated Sugar
- 1/4 C Brown Sugar
- 1 Egg
- 2 Tsp Baking Powder
- 3/4 C Whole Milk
- 1 Tbsp Vegetable Oil
- 2 Tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees and set out a 10.5 by 7.5 baking dish.
- Peel and slice the peaches into 1/4-inch-thick pieces. Cut up enough slices to get 1 1/2 cups worth. Set them aside.
- Melt the salted butter. Pour it into the baking dish. Add in the ground cinnamon and brown sugar. Stir together and spread into an even layer. Place the peaches into the mixture in a single layer.
- To make the cake batter, whisk together the dry ingredients into one bowl and the wet in another. Pour the dry into the wet ingredients and stir until just combined. Pour over top of the peaches and smooth it out into an even layer.
- Bake for 20 minutes and then lay a piece of tin foil over the top of the pan for the last 20 minutes or so to finish baking. The cake will be ready to be removed from the oven when the cake in the middle no longer giggles when you shake the pan a little it and the edges are golden brown.
- Let cool on a cooling rack for 15 minutes before slicing. Serve with vanilla ice cream or whipped cream.
Nutrition Information:
Yield: 9 Serving Size: 1 PieceAmount Per Serving: Calories: 253
Kristyn says
Amazing!! We love anything with peaches in it. This is such a comforting dessert!
Karen says
This was so delicious! I served with ice cream and it was amazing!
Sha says
First time making this and it turned out to be incredibly delicious! So glad I gave it a try!