Peach Upside-Down Cake Recipe is going to be a favorite at your house! Peaches upside down cake using canned peaches is ready to bake in just a few simple steps and Wha-la! You’ve got a lovely dessert to serve your family and friends. Prepare yourselves to grab some peaches and start baking!

Peach Upside-Down Cake by www.caramelpotatoes.com on www.cookingwithruthie.com

Peach Upside-Down Cake Recipe

Oh do I have a peachy treat for you today! I’ve always been a fan of pineapple upside down cake – so to take that classic cake and add my love of peaches just makes total sense. The result is this yummy Peach Upside Down Cake which has become my new favorite!

Here in Colorado it’s Palisade Peach season and I can’t get enough! This cakes starts, upside-down of course, with a layer of butter, brown sugar, and beautiful peaches.

Do you live at high elevation? Here are some helpful tips for baking with high elevation:

• 5,800 elevation is considered very high elevation.
• Adjustment for 5000+ feet:
• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
• Reduce sugar: for each cup, decrease 2 tablespoons.
• Increase liquid: for each cup, add 2 to 4 tablespoons.
• Increase oven temperature by 25 degrees F.
• Check if it is done a little early.
• This take some trial and error to get it right for you.

Once you add the cake batter, bake it, and turn it out of the pan, you have an irresistible treat which I like best warm out of the oven. You can add ice cream or not – it’s delicious either way!

You may also love these other delicious cakes recipes:

• Carrot Cake with Lemon Cream Cheese Frosting

• Chocolate Mousse Cake with Fresh Berries

• Caramel Apple Bundt Cake

• Irish Cream Bundt Cake

• Banana Cake with Browned Butter Frosting

• Classic Angel Flake Cake

• Chocolate Covered Cherry Bundt Cake

• Eggnog Bundt Cake with Eggnog Frosting

Yield: 10

Peach Upside-Down Cake

Name: Peach Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Ingredients: For the Peach Topping; 6 tablespoons butter; 2/3 cup packed brown sugar; 1/4 teaspoon cinnamon; 3 large peaches, peeled and sliced large (about 2 cups); For the Cake; 1 1/4 cups flour; 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla; 1/2 cup milk

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Peach Topping
6 tablespoons butter
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
3 large peaches, peeled and sliced large (about 2 cups)
For the Cake
1 1/4 cups flour
1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk

Instructions

Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray.
Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
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 until light and fluffy. 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.
Bake for 40-45 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.

My mouth is totally watering for some Peach Upside-Down Cake!

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Love Always,

Ruthie & Madeliene

*Miss Jocelyn from Caramel Potatoes is here to win your hearts with this delicious Peach recipe!

Comments

Jasmin says
March 28, 2015 at 4:38 pm

Canned peaches would work fine right? Long as they cover the bottom of the pan? I’m looking to use up my canned peaches.

- Ruthie says
  March 29, 2015 at 8:18 am
  
  Yes mam… canned peaches will work great- covering the bottom of the pan is just right. It will be delicious! xoxo~ Ruthie
  
Jasmin Marshall says
March 29, 2015 at 1:21 pm

Yay! Thank you ☺

Sarah B, says
August 17, 2015 at 5:11 pm

Does the recipe really only call for 1/4 baking powder? That doesn’t seem to be very much? is it a very dense cake?

Thanks for a reply.

Sarah

- Ruthie says
  August 18, 2015 at 9:10 am
  
  Hi Sarah- the baking powder is correct, it’s a little more dense of a cake but the egg also helps with lightening it up. It’s delicious and I think you will love it. You could always try bumping up the baking powder to 1/2 tsp if you’re worried- it would still be delicious. xoxo~ Ruthie
  
  - Sarah B, says
    August 23, 2015 at 8:44 am
    
    Sorry, but I did try it with 1/4 tsp and found it to be far too dense. It was actually chewy instead of cake-like.
    
    The concept is great, but I’d have to recommend at least 1 tsp baking powder and possibly throw in a small amount of baking soda to lighten the batter for a more cake-like consistency.
    
    I’ll try it again just to be sure.
    
    Thanks.
  - Toni says
    January 22, 2017 at 9:15 pm
    
    I used 1/4 and thought it was awesome.
  - Ruthie says
    January 23, 2017 at 9:54 am
    
    That’s great to know… I’m so glad you enjoyed it! xoxo~ Ruthie
cindy says
May 27, 2016 at 1:09 pm

Can you use box cake

- Ruthie says
  May 27, 2016 at 1:27 pm
  
  Hi Cindy! Yes, a box cake would work just fine. Make it according to package directions and then make and add the peach topping from the recipe and bake. It will be delightful!! Have a wonderful weekend 🙂 xoxo~ Ruthie
  
Linda says
June 24, 2016 at 11:54 am

What size pan? It doesn’t say in the directions.

- Ruthie says
  June 24, 2016 at 1:26 pm
  
  Hi Linda… it’s an 8×8 baking dish. I know you’ll love it 🙂 xoxo~ Ruthie
  
Sunita says
August 4, 2016 at 6:49 pm

I made this today. Peach upside down cake. There was however a glitch. I forgot to add the milk. It came out a little too sweet for me but will try it with the milk next time !!!

Barbie says
August 31, 2017 at 9:50 am

Instead of flour I use coconut flour instead of oil I use coconut oil instead of sugar I use coconut sugar and it turned out really really good the peaches that are use fresh made the cake so natural and sweet

- Ruthie says
  August 31, 2017 at 10:43 am
  
  Ohhhh that sounds so lovely…. I think I must try it with all the coconut substitutes too! Yum. Thank you for sharing and I’m so glad you loved it!! Have a beautiful week 🙂 xoxo~ Ruthie
  
Shelley says
July 21, 2018 at 5:18 pm

So excited to see someone that knows about Palisade peaches. I grew up in the surrounding area and my mom canned peaches every year. My sister and I are making our yearly trek home to get some peaches and I will be making this cake.

- Ruthie says
  July 21, 2018 at 6:43 pm
  
  Awwww… that’s so wonderful!! I hope you have an amazing trip and let us know how you like the cake!! 🙂
  
Lillian says
August 8, 2018 at 10:43 am

Yes dense cake,will make again but with a cake mix and just make it like a pineapple upside dwn

- Ruthie says
  August 9, 2018 at 8:03 am
  
  WE are so happy you enjoyed it! It’s a keeper at our house too! 🙂