Peach Upside-Down Cake | Midwest Living

Peach Upside-Down Cake

Peach Upside-Down Cake

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  • Makes: 8 servings
  • Prep 25 mins
  • Bake 45 mins
  • Cool 15 mins

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This moist, glistening cake from Rendleman Orchards in Alto Pass, Illinois, is ideal for a cookout or summer potluck.


  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 1/2-2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk


  1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
  2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
  3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.

Nutrition Facts

(Peach Upside-Down Cake)

Servings Per Recipe 8, sodium (mg) 254, fiber (g) 1, Fat, total (g) 18, vit. C (mg) 2, carb. (g) 49, pro. (g) 4, vit. A (IU) 729, iron (mg) 1, cal. (kcal) 372, calcium (mg) 50, sat. fat (g) 11, chol. (mg) 73

Comments (6)

jazzygirl13 wrote:
excellent! it's light and a big hit. served it with fresh peach slices and whipped cream.
kumar217318 wrote:
Really nice layer cake. You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also.
judber07 wrote:
Wow..very delicious!! I only had skin milk so I added an extra yolk hoping that would compensate for the lack of fat in the milk. It look rather dry and dense once cooled so I was a little worried. Reheated a slice in the microwave and it so moist!!! Ten stars!!!
ALR12292275DW wrote:
Didnt have white sugar only light brown . I used 1/4 cup brown and 1/2 cup Splenda for cake batter. Only had to bake 30 min. Came out beautifully. Super moist and delicious. I used a fairly large farm fresh egg since that's all we use. I would suggest using 2 store bought if medium. Oh and I used 1/4 cup butter and 1/4 cup veg. Spread as well as 1 can peaches in lite syrup. My goal is to cut sugar and fat wherever I can but not taste.
lsharp1042 wrote:
I doubled the recipe, used heavy cream instead of milk, used 4 eggs and baked it in a disposable 9x13 pan. It took 1 hour 40 mins and it was decadent!!! Yummy!!!

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