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Peach Upside-Down Cake III

Rated as 3.77 out of 5 Stars

"Low-fat and delicious. Made with fresh peaches."
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Ingredients

55 m servings 137 cals
Original recipe yields 12 servings (1 9-inch cast iron skillet)

Directions

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  1. Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
  2. Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
  3. In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
  4. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
  5. In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
  6. Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  7. Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

Nutrition Facts


Per Serving: 137 calories; 3.7 g fat; 23.8 g carbohydrates; 2 g protein; 21 mg cholesterol; 161 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the ci...

Most helpful critical review

This was really bad. Although the toothpick came out clean, the

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This was really bad. Although the toothpick came out clean, the

We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the ci...

I had fun making this cake. I don't have a iron cast skillet. I used a non-stick bundt cake mold and it worked fine, just remember to unmold while warm(check out my picture). It tastes great. I ...

great recipe,good and easy.I used brown sugar in bottom of frying pan.Also cut the almond flavor to 1/4 tsp.I also cut the peaches into quarters. this is definately a keeper!!!!!

This tastes great. I made mine in a bunt pan. If using a bunt pan, I suggest cutting your peaches into 1/8's instead of halving them, so that they cook through a little better. Be sure to inv...

Easy, quick, fun to make, and yummy! Great warm out of the skilliet with a bit of whipped cream. We only had 2 peaches around, so we halved the recipe and made it in a small 6 inch skillet. Stil...

This was delicious! It does not have enough batter though. I read some of the reviews and doubled the batter portion to make it enough to fill around the peaches. The recipe is so good though....

Ohhh yum yum! Where has this recipe been my whole life? So good. The almond flavoring added so much flavor! I added a little bit of brown sugar and cinnamon to the topping. I used home canned pe...

This recipe is a great alternative to the pineapple version. The whole family loved it. I used it as a dessert for Father's Day topped with whipped cream. It was a hit!