Mom'S Peach Upside-Down Cake Recipe

Name: Mom'S Peach Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1/2 c. packed brown sugar; 1 (28 oz.) can Elberta peach halves; 3 eggs, separated; 1 c. sugar; 1/2 c. peach juice; 1 tsp. vanilla extract; 1 1/2 c. flour; 1 tsp. baking powder; 1/2 tsp. salt

Servings: persons

1
Melt butter in 8-inch square baking pan.
2
Sprinkle with brown sugar.
3
Place 9 peach halves cut side down into butter and brown sugar.
4
In a separate bowl, beat egg yolks until light and lemon colored.
5
Add sugar and continue beating until smooth.
6
Beat in peach juice and vanilla.
7
Sift together flour, baking powder and salt and fold into egg yolk mixture.
8
Beat egg whites until stiff and fold into batter.
9
Pour batter over the peaches in baking pan. Bake 50 to 60 minutes at 350u00b0.
10
While cake is still warm, turn onto cake plate.

893

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. butter, 1/2 c. packed brown sugar, 1 (28 oz.) can Elberta peach halves, 3 eggs, separated, and more.

Yes, Mom'S Peach Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom'S Peach Upside-Down Cake

How did you like this recipe?

Frequently Asked Questions