Peach Upside-Down Cake Recipe

Name: Peach Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can peaches, drained; 1/4 c. butter; 1/2 c. firmly packed light brown sugar; 1 1/2 c. sifted cake flour; 3/4 c. sugar; 2 tsp. baking powder; 1/2 tsp. salt; 1/3 c. vegetable shortening; 2/3 c. milk; 1 tsp. vanilla; 2 eggs

Servings: persons

1 can peaches, drained
1/4 c. butter
1/2 c. firmly packed light brown sugar
1 1/2 c. sifted cake flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. vegetable shortening
2/3 c. milk
1 tsp. vanilla
2 eggs

1
Melt butter in a 9 x 9 x 2-inch pan in a 350u00b0 oven.
2
Remove from oven and sprinkle brown sugar evenly in pan.
3
Arrange peach slices in rows over sugar.
4
Sift flour, sugar, baking powder and salt into a large bowl.
5
Add shortening, milk, vanilla and eggs. Beat at low speed, just until mixed.
6
Beat at high speed for 4 minutes or until very smooth and fluffy.
7
Spoon batter over peaches, covering completely.
8
Bake for 45 minutes at 350u00b0 or until center springs back when lightly pressed with fingertip. Cover pan with plate, invert, shake gently and then lift pan. Serve warm or at room temperature.

825

kcal

Calories

Fat

147

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.

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

You need 11 ingredients. The key ingredients include: 1 can peaches, drained, 1/4 c. butter, 1/2 c. firmly packed light brown sugar, 1 1/2 c. sifted cake flour, and more.

Yes, 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.

Peach Upside-Down Cake

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