Your gonna flip over this delicious recipe for a Peach Upside Down Cake. Sweet peaches are mixed with cinnamon and brown sugar and baked into a delicious cake. Yummy, moist and a perfect summer cake recipe, you’ve got to try this one!
Summer Dessert Recipes
Looking for a great summer dessert recipe? Sure, we love dark, decadent and rich desserts like anyone else. But when the sun is shining and we’ve got friends and family over for a cookout, we are on the lookout for some lighter, fresher and fruitier dessert. Some of our favorites are:
- NO BAKE KOOL AID PIE
- STRAWBERRY JELLO COOL WHIP PIE
- MINI STRAWBERRY LEMON TARTS
- STRAWBERRY PRETZEL SALAD
- HAWAIIAN CHEESECAKE SALAD
But nothing says “summer” quite like a nice, sweet and juicy peach. And, today, we’ve got a fun recipe that features this delicious summer fruit: Peach Upside Down Cake.
Peach Upside Down Cake
What is an upside down cake? It’s super simple and they’ve been making these cakes for hundreds of years. Back in the day, they would add fruit to the bottom of a cast iron skillet and then bake the cake batter on top of it. Then, once the cake is done, flip it over so that the cake part is on the bottom and the fruit is on top. All the juices and flavors of the fruit get infused and baked in with the cake and it is, quite simply, delicious. One of the most famous of these recipes is the Pineapple Upside Down Cake.
While there is nothing wrong with Pineapple, we feel that’s been done so many times. We thought it would be fun to share something a little different: Peach Upside Down Cake.
Peach Upside Down Cake Ingredients
This is a super quick and super easy recipe. Here is what you will need:
Ingredients for the Topping:
- Unsalted butter, melted
- Brown sugar, packed
- Cinnamon
- Canned Peaches, drained and thinly sliced
Ingredients for the Cake:
- Flour
- Baking powder
- Salt
- Butter, softened
- Sugar
- Vanilla extract
- Eggs, separated
- Milk
- Cream of tartar
Notes, Tips and Variations
- Yep, we are using canned peaches for our recipe. As I’ve mentioned before on this blog, we are all about easy and quick recipes. Obviously, summer is a great time to find fresh peaches to use for dessert recipes as well. If you want to sub out our canned peaches for fresh, peeled peaches, go ahead.
- If all goes well, you shouldn’t have any stubborn peaches clinging to the bottom of the pan when you tip it upside down. But if you do, no worries, just peel it out with a spoon and gently place it where it is supposed to go on top of your finished cake.
- Looking to add some texture, you could try adding nuts to this recipe. Either bake some walnuts into the cake along the layer of the peaches or top with chopped walnuts after it’s done baking. Pecans or sliced almonds could work too!
- You can freeze this cake. The peaches may brown a bit, but you can cover with Whipped Cream or fresh peaches when you thaw it out. Wait until cake fully cools before freezing. If possible and if you can spare the pan, I’d actually put it back in the pan and freeze it that way. Once frozen, you can take it back out of the pan and wrap it tightly in Saran Wrap and put in a freezer bag.
- Store this Peach Upside Down Cake in the refrigerator in an airtight container. It should be good for about 3 days. It’s fine to eat cold or you can put it in the microwave for a couple of seconds to heat it back up.
- It is delicious warm with some Vanilla Ice Cream or Whipped Cream!
I hope you enjoy this recipe for Peach Upside Down Cake. I’d love to hear how it turns out in the comments section. Thanks for reading!
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 1/2 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 degrees.
-
Combine the melted butter, brown sugar, and cinnamon. Pour the mixture in the bottom of a 9-inch cake pan.
-
Top the butter mixture with the sliced peaches.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a separate bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and egg yolks and beat 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 slightly, 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.
Leave a Reply