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Photo of Peach Upside Down Cake I by Judy Wilson

Peach Upside Down Cake I

Rated as 4.2 out of 5 Stars
 made it  |  89 reviews   |   photos

Recipe by:

"This cake uses fresh peaches. Serve with whipped cream."
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Ingredients

1 h servings 318 cals
Original recipe yields 9 servings (8 inch square cake)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
  4. Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
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Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 318 calories; 16.4 g fat; 40.7 g carbohydrates; 3.1 g protein; 62 mg cholesterol; 366 mg sodium. Full nutrition

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Reviews

Read all reviews 89
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  1. 100 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a very moist, tasty and good cake. I read the reviews about the bland cake. I then added 1 tsp. cinnamon and 1 tsp. almond flavoring. I doubled the recipe and put it in a 9 x 13 pan. ...

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Most helpful critical review

This was OK, the cake part was a little bland, maybe some vanilla or almond extract would make it a little more interesting. The presentation leaves a bit to be desired - I think I would slice p...

Read more
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This is a very moist, tasty and good cake. I read the reviews about the bland cake. I then added 1 tsp. cinnamon and 1 tsp. almond flavoring. I doubled the recipe and put it in a 9 x 13 pan. ...

Read more

I made this recipe for my mother, I used canned peaches instead and in the batter I used 1/2 cup of oil instead of the butter. The cake was SO FLUFFY and good that my mother just LOVED it! I w...

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This was my first time making an upside down cake. I must admit this is now my new favorite recipe. I used fresh peaches and added 1/2 tsp of cinnamon. It was delicious. I have four kids 2 of wh...

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It is delicious. I doubled the recipe and put it in a 9X13 inch pan as I have so many peaches to use up. It turned out fine. I would highly reccomend this one and would suggest you use butte...

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This was OK, the cake part was a little bland, maybe some vanilla or almond extract would make it a little more interesting. The presentation leaves a bit to be desired - I think I would slice p...

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This recipe is so easy and the end result is WONDERFUL! I followed suggestions and added vanilla,cinamon and some of the peach juice...had to use canned because the peaches in the store were HA...

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I varied the recipe a little like the other cook by adding some almond extract. I didn't have fresh peach but used drained canned peaches, cutting the sugar in the recipe by 1/3. Otherwise, th...

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This is a great recipe which I made my own with a couple changes: added fresh strawberries added cinnamon to the nutmeg and brown sugar added vanilla extract to the cake replace regular milk wit...

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This is a very good recipe. I couldn't get fresh peaches so I used drained, canned peaches. When I turned the cake over I left the cake pan on for awhile to help hold the cake together while i...

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