Celebrate summer’s bounty of peaches with this delicious Peach Upside Down Cake, which is topped with moist vanilla cake!
Tips and Variations:
- Feel free to use frozen sliced peaches if canned or fresh is unavailable.
- Over-mixing the batter will result in a dense cake. Only mix until you no longer see dry ingredients.
- Cool the peach upside-down cake for at least 10 minutes to ensure the cake doesn’t fall apart when flipping it over.
- Store the cake in an airtight container for up to 3 days.
How to Make Peach Upside Down Cake:
Listed below are all the ingredients you will need:
Ingredients for the Topping:
- 4 tablespoons unsalted butter, melted
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 15-ounce can peaches, drained and thinly sliced
Ingredients for the Cake:
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick (½ cup) butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, separated
- ½ cup milk
- ¼ teaspoon cream of tartar
Preheat oven to 350 F degrees.
In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour the mixture into a 9-inch cake pan, then add the peaches:
In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.
In another bowl, beat the butter and sugar until light and fluffy. Then beat in the vanilla and egg yolks until combined:
Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined:
In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.
Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches:
Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake, comes out clean.
Allow it to cool for at least 10 minutes, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature:
Looking for more summer-inspired recipes? Try these:
- Pineapple Ice Cream
- Strawberry Float
- Strawberry Stuffed Cheesecake
- Mango Ice Cream
- Coconut Chia Ice Cream
- Strawberry Banana Smoothie
Peach Upside Down Cake
Ingredients
Ingredients for the Topping:
- 4 tablespoons unsalted butter melted
- ½ cup brown sugar packed
- 1 teaspoon cinnamon
- 1 15- ounce can peaches drained and thinly sliced
Ingredients for the Cake:
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick ½ cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs separated
- ½ cup milk
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 350 F degrees.
- In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour mixture in a 9-inch cake pan, then add the peaches.
- In a medium bowl, whisk together the flour, baking powder, and salt, set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Then beat in the vanilla and egg yolks until combined.
- Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined.
- In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.
- Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches.
- Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 10 minutes, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature.
This is a great recipe. I wanted something lighter than the way I remember upside down cakes, so I thought separating the eggs and whipping the whites to fold in at the end might be what I needed. I did use Cake Flour adding 3 Tbsps. according to directions I found for substituting Cake Flour.
I used frozen peaches and strawberries that I thawed before putting them in the pan.
My grandchildren loved it! So did their parents.
Yaay! It’s good to know that they love it. Well done, Jeanie! Thank you for trying out this recipe. I appreciate it!
Hi. It was too sweet and I could not get the egg whites stiff (maybe the beaters were contaminated from the first bowl. The consistancy was fine, but it was WAY too complicated and time consuming. I also would have liked more spices in the cake p problems part. It was very ok.