Peach upside down cake is a twist on a traditional dessert. It’s fruity, delicious and a great way to change up dessert.
RECIPE FEATURES
Budget Friendly – Requires only basic ingredients keeping your food cost low
Simple – This recipe doesn’t require a lot of effort and is ready in under an hour.
Pantry Friendly – Recipe requires only ingredients commonly found in most pantries.
WHAT YOU’LL NEED
Butter – Unsalted
Sugar – Brown Sugar
Seasonings and Spices – Cinnamon, baking powder, salt, cream of tartar
Canned Fruit – Peaches
Sugar – Granulated or Pure Cane Sugar
Eggs – Large and separated
Milk – Any kind. Do not use soy.
STEP BY STEP INSTRUCTIONS
Step 1. Preheat the oven to 350 degrees.
Step 2. Combine the melted butter, brown sugar, and cinnamon. Pour the mixture in the bottom of a 9-inch cake pan.
Step 3. Top the butter mixture with the sliced peaches.
Step 4. In a medium bowl, whisk together the flour, baking powder, and salt.
Step 5. In a separate bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and egg yolks and beat until combined.
Step 6. 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.
Step 7. 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.
Step 8. Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches.
Step 9. Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Step 10. 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.
TIPS AND FAQS
You can substitute the canned peaches in this recipe for fresh peaches. If you are using fresh, add about ½ cup of sugar to your sliced peaches and allow them to make a sweet syrup.
Lightly smooth the batter over your peaches. Be sure to not stir your peaches, as you want them to retain their shape.
Do not allow your pan to cool completely. Your Peach Upside Down cake and pan still needs to be hot. If you cake cools it will stick and not come out completely.
RELATED RECIPES
Peach Upside Down Cake
Equipment
- 9 inch cake pan
Ingredients
- 4 tablespoon unsalted butter
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 15 oz peaches canned
Cake Ingredients
- 1 ½ cups flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ unsalted butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 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, untila 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.
Do I drain the canned peaches?
No, you do not need to drain them.