Upside-Down Peach Cake Recipe

Name: Upside-Down Peach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 c. firmly packed dark or light brown sugar; 2 sticks or 1 c. butter, softened; 1 (29 oz.) can sliced peaches, well drained; 2 1/4 c. all-purpose flour; 1 Tbsp. baking powder; 2 tsp. ground cinnamon; 1 1/2 c. sugar (granulated); 3 large eggs, separated; 3/4 c. milk; 1 1/2 tsp. vanilla extract

Servings: persons

3/4 c. firmly packed dark or light brown sugar
2 sticks or 1 c. butter, softened
1 (29 oz.) can sliced peaches, well drained
2 1/4 c. all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 1/2 c. sugar (granulated)
3 large eggs, separated
3/4 c. milk
1 1/2 tsp. vanilla extract

1
In a small saucepan, combine brown sugar and 1/2 stick of butter.
2
Melt, stirring to combine.
3
Spread on bottom of cake pan (9-inches round by 3-inches deep).
4
Arrange peaches over brown sugar in concentric circles.
5
In small bowl, combine flour, baking powder and cinnamon.
6
In large bowl, beat remaining 1 1/2 sticks of butter with sugar until creamy.
7
Beat in egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3/4 c. firmly packed dark or light brown sugar, 2 sticks or 1 c. butter, softened, 1 (29 oz.) can sliced peaches, well drained, 2 1/4 c. all-purpose flour, and more.

Yes, Upside-Down Peach 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.

Upside-Down Peach Cake

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