Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 8
This is an amazing homemade summer dessert that is perfect for all seasons! It’s a wonderful treat made with fresh or canned peaches and topped with a big scoop of vanilla ice cream when serving. A super moist cake, crazy delicious, and an easy to whip up dessert idea excellent for the family and entertaining.
Ingredients
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BOTTOM LAYER:
1/4 c. butter (softened) (56g.)
1/2 c. + 1 tbsp brown sugar (lightly packed) (112.50g.)
23 slices of peaches (3 or 4 peaches or 1 small can drain)
CAKE LAYER:
1/4 c. butter (56g.)
1/2 c. white sugar (100g.)
1/4 tsp almond flavouring
1 Egg
1 c. cake flour (115g.)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 c. + 2 tbsp milk (80g.)
How to make Peach Upside Down Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. After greasing a 7 to 8-inch (20cm) springform cake pan, flour, and line it with parchment paper if desired.
BOTTOM LAYER:
Step 2: Place the softened butter on the bottom of the prepared cake pan. Add the brown sugar and mix well. Evenly spread it on the bottom of the pan. Then, into the mixture, lightly press the slices of peach.
CAKE LAYER:
Step 3: Add the flour, baking powder, and salt to a medium bowl. Whisk well to combine.
Step 4: Cream the butter, sugar, and almond flavouring in a medium bowl. Add the egg and beat until light and fluffy. Then, add the dry ingredients alternately with the milk, beating on low speed until mixed.
Step 5: Over the peach slices, spoon the mixture, spreading it evenly. Place in the preheated oven and bake for about 40 to 45 minutes. Remove from the oven when done and allow the cake to cool for at least 5 minutes before inverting it onto a cake plate. Serve the cake warm with a big scoop of vanilla ice cream on top. Enjoy!
NOTE:
In a bowl, add a cup of all-purpose flour to make the cake flour. Take 2 tbsp of the cake flour and replace it with 2 tbsp corn starch. Mix well until incorporated.
Nutrition Facts:
Calories: 440kcal | Carbohydrates: 79g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 190mg | Potassium: 946mg | Fiber: 6g | Sugar: 62g | Vitamin A: 1800IU | Vitamin C: 28.5mg | Calcium: 87mg | Iron: 1.5mg
Ingredients
- BOTTOM LAYER:
- 1/4 c. butter (softened) (56g.)
- 1/2 c. + 1 tbsp brown sugar (lightly packed) (112.50g.)
- 23 slices of peaches (3 or 4 peaches or 1 small can drain)
- CAKE LAYER:
- 1/4 c. butter (56g.)
- 1/2 c. white sugar (100g.)
- 1/4 tsp almond flavouring
- 1 Egg
- 1 c. cake flour (115g.)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 c. + 2 tbsp milk (80g.)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. After greasing a 7 to 8-inch (20cm) springform cake pan, flour, and line it with parchment paper if desired.
BOTTOM LAYER:
Step 2: Place the softened butter on the bottom of the prepared cake pan. Add the brown sugar and mix well. Evenly spread it on the bottom of the pan. Then, into the mixture, lightly press the slices of peach.
CAKE LAYER:
Step 3: Add the flour, baking powder, and salt to a medium bowl. Whisk well to combine.
Step 4: Cream the butter, sugar, and almond flavouring in a medium bowl. Add the egg and beat until light and fluffy. Then, add the dry ingredients alternately with the milk, beating on low speed until mixed.
Step 5: Over the peach slices, spoon the mixture, spreading it evenly. Place in the preheated oven and bake for about 40 to 45 minutes. Remove from the oven when done and allow the cake to cool for at least 5 minutes before inverting it onto a cake plate. Serve the cake warm with a big scoop of vanilla ice cream on top. Enjoy!
Notes
In a bowl, add a cup of all-purpose flour to make the cake flour. Take 2 tbsp of the cake flour and replace it with 2 tbsp corn starch. Mix well until incorporated.