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. Or if you’ve got fresh peaches for your baking then grab those and let’s get baking! This recipe can be used with canned, drained peaches or fresh picked peaches too so it’s great for whatever you’ve got on hand.
Peach Upside-Down Cake Recipe is just are amazing with fresh peaches!
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. 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!
If you’re looking for more recipes inspiration for fresh peaches we think you’ll love these too!
• White Peach, Chevre, Mint Toasts
• Peaches and Cream Chia Smoothie
• Baked French Toast with Peaches and Butter Syrup
• Peach, Gorgonzola Cheese, and Chicken Salad
• Peach Tart with Sweet Peach Glaze
• Peach Blueberry Salsa with Baked Cinnamon Tortilla Chips
You may also love these other delicious cakes recipes:
• Carrot Cake with Lemon Cream Cheese Frosting
• Chocolate Mousse Cake with Fresh Berries
• Banana Cake with Browned Butter Frosting
• Chocolate Covered Cherry Bundt Cake
• Eggnog Bundt Cake with Eggnog Frosting
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.
Peach Upside-Down Cake Recipe
Peach Upside-Down Cake Recipe is going to be a favorite at your house!
Ingredients
- For the Peach Topping:
- 6 tablespoons salted 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 372Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 228mgCarbohydrates: 50gFiber: 2gSugar: 36gProtein: 4g
My mouth is totally watering for some Peach Upside-Down Cake, it’s delicious in every way!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
*Miss Jocelyn from Caramel Potatoes is here to win your hearts with this delicious Peach recipe!
Jasmin says
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
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
Yay! Thank you ☺
Sarah B, says
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
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
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
I used 1/4 and thought it was awesome.
Ruthie says
That’s great to know… I’m so glad you enjoyed it! xoxo~ Ruthie
cindy says
Can you use box cake
Ruthie says
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
What size pan? It doesn’t say in the directions.
Ruthie says
Hi Linda… it’s an 8×8 baking dish. I know you’ll love it 🙂 xoxo~ Ruthie
Sunita says
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
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
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
Maggie says
‘Butter’ salted or unsalted?
Ruthie says
Hello Maggie. . . thank you for the question. I use salted but if you have unsalted on hand then feel free to use that with the ratio of 1/2 cup butter: 1/4 teaspoon salt . Enjoy! ~ Ruthie
Shelley says
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
Awwww… that’s so wonderful!! I hope you have an amazing trip and let us know how you like the cake!! 🙂
Lillian says
Yes dense cake,will make again but with a cake mix and just make it like a pineapple upside dwn
Ruthie says
WE are so happy you enjoyed it! It’s a keeper at our house too! 🙂
Elizabeth Arnold says
Can you frozen peaches?
Ruthie says
Yes! Just defrost and drain off any liquid. Then follow as directed 🙂 Enjoy!! ~ Ruthie