Go Back
–+ servings
Peach Upside Down Cake on white cake stand.
Print Recipe
No ratings yet

Peach Upside Down Cake

This delicious Peach Upside Down Cake is full of flavor from the buttery brown sugar, cinnamon peaches and a homemade moist tender cake!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 335kcal
Author: Judy Wilson

Ingredients

Peach Topping Ingredients

  • 4 Tablespoons unsalted butter, melted
  • ½ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 15 ounce can peaches, drained and thinly sliced

Cake Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated
  • ½ cup milk
  • ¼ teaspoon cream of tartar

Instructions

  • Preheat oven to 350 degrees.
  • Melt butter in microwave or stovetop. In small bowl combine the melted butter, brown sugar, and cinnamon then pour in the bottom of a 9-inch cake pan.
  • Place peach slices on top of the brown sugar mixture in pan.
  • Whisk together the flour, baking powder and salt in a medium bowl.
  • In a separate large bowl, using electric mixer or stand mixer cream together the butter and sugar until light and fluffy. Then add in the vanilla and egg yolks and beat until combined.
  • Next slowly add in half the flour mixture to the creamed butter mixture and beat until combined. Pour in the milk and beat again. Then add the remaining flour mixture and mix until combined.
  • In a separate bowl, add the egg whites and cream of tartar. Beat on high speed until stiff. Once stiff add it to the batter and fold in just until combined.
  • Carefully pour the cake batter over the peaches in pan and spread evenly.
  • Bake in a preheated oven for 40 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool for 10 minutes then run a butter knife around the edge of the pan to loosen the cake then place a serving plate over the cake and flip the cake pan. Carefully lift the baking pan away from plate.

Notes

Oven temperatures may vary slightly depending on the type of oven so I recommend checking the cake at 40 minutes for doneness.
You will get 6 to 8 slices of cake depending on how large you cut them.
Cool the cake in the baking pan for 10 minutes and no longer or it may stick when inverted.
Store any leftover cake in the refrigerator in an airtight container for up to 2 days. I don't recommend freezing it. 

Nutrition

Calories: 335kcal | Carbohydrates: 63g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 213mg | Potassium: 166mg | Fiber: 2g | Sugar: 44g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg