Peach Upside Down Cake is a showy and delicious dessert but surprisingly very easy to make. Even better is that the fruit works best in the cake if it is canned not fresh so this is a dessert you can make any time of the year. I was originally going to make a Pineapple Upside Down cake but guess what? – no pineapple in the pantry so peaches were up.
After making this cake with peaches I think I prefer it over the pineapple. A little softer and a little sweeter with the peaches. I used a 10″ round non-stick cake pan but you can just as easily use a 9″ square pan. Once the butter is melted brush it up the sides as well before adding the brown sugar – easy way to butter the pan.
Then there is that moment when you flip the pan over – will it come out in one piece? Or will it stick to the bottom? If you are worried about the flip you can line the bottom of the pan with parchment and put the butter/brown sugar mixture on that. This will ensure the flip is flawless. As you can see I was living on the edge and did not use parchment and had one spot in the middle stick. But you can scoop it off the pan and smooth it back on the top of the cake as it is still warm when you do the flip.
Even if it isn’t visually perfect it will taste perfect.Peach Upside Down Cake is an old-fashioned dessert but I think it is classic recipe every baker should have in their repertoire. Enjoy!
- Topping
- ¼ cup salted butter
- 1 cup packed brown sugar
- 1 can- 396 ml sliced peaches, drained
- Cake
- ½ cup salted butter, room temp
- 1 cup granulated sugar
- 2 eggs, room temp
- 1 tsp vanilla
- 1¾ cup all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup 2% milk, room temp
- Topping:
- Preheat oven to 350℉. Place ¼ cup salted butter in a 10" round non-stick cake pan. Place pan in oven for a few minutes until the butter melts. Remove pan from oven and mix in the 1 cup brown sugar. Using an off-set spatula spread evenly on the bottom of the pan. Arrange the peach slices in a spiral pattern evenly over the brown sugar mixture. Set aside.
- Cake:
- Cream butter and sugar together on medium speed with electric hand mixer or stand mixer until pale and creamy. Add in the eggs one at a time until well incorporated. Mix in vanilla.
- In a separate bowl whisk together the flour, baking powder and salt. Add alternately to the creamed mixture with the milk on low speed - do not over beat.
- Spread batter evenly over the peaches being careful not to disturb the pattern.
- Bake for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool for 10 minutes on cooling rack and then invert on to serving plate.