Can I use canned or frozen peaches instead of fresh?

Absolutely! If peaches aren’t in season, canned peaches (packed in juice, not syrup) or well-thawed, drained frozen peaches work great. Just dry them off with a paper towel before using so the cake doesn’t get soggy.

Can I make this without a mixer?

You sure can! If you don’t have an electric mixer, just use a sturdy whisk and a bit of elbow grease. The cake batter won’t mind at all.

What’s the best way to peel peaches easily?

Score a small “x” on the bottom of your peaches and blanch them in boiling water for about 30 seconds, then plunge into ice water. The skins slip right off—no mess!

Can I make the cake ahead of time?

Definitely. You can bake the cake a day ahead and store it covered in the fridge. If you want to serve it warm, just reheat gently before serving, and whip up the cream right before enjoying.

Peach Upside Down Cake Recipe

Description

This Peach Upside Down Cake features a tender, vanilla-scented cake topped with caramelized peaches and a rich brown sugar-butter glaze. It’s easy to make, stunningly beautiful, and deliciously served warm with fluffy homemade whipped cream. Perfect for summer gatherings or a cozy dessert at home.

Ingredients

Units Scale

Cake

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup + 1 tablespoon shortening
2/3 cup milk
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping

1/4 cup butter
1/2 cup firmly packed brown sugar
3–4 fresh peaches, peeled and halved

Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once your mixture is prepared.
Prepare Cake Batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cinnamon, baking powder, salt, shortening, and milk. Beat the mixture using an electric mixer at medium speed for 2 minutes until well combined. Add the eggs, vanilla extract, and almond extract, and continue beating for 1 more minute at medium speed. Set aside the cake mixture.
Make the Topping: In a microwave-safe bowl, melt the butter, then stir in the brown sugar until combined.
Assemble the Pan: Pour the butter and brown sugar mixture into a 9-inch square baking pan, spreading it evenly. Arrange the peach halves, cut side down, firmly over the brown sugar mixture.
Add Cake Batter: Pour the reserved cake batter evenly over the peaches in the pan, spreading it gently to cover all the fruit.
Bake: Place the pan in the preheated oven and bake for 40-50 minutes, or until the cake springs back when lightly touched in the center.
Cool and Invert: Let the cake rest for about 5 minutes. Run a spatula around the edges to loosen, then carefully invert the cake onto a serving platter while it is still warm.
Prepare Whipped Cream: In a small chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high until stiff peaks form.
Serve: Slice and serve the cake warm, topped with freshly whipped cream. Store any leftovers refrigerated.

Notes

You may substitute canned apricots or canned peach halves, drained, for fresh peaches if needed.
Ensure the cake is inverted while still warm to prevent sticking.
For best whipped cream, chill your mixing bowl and beaters before whipping.

Nutrition

Serving Size: 1 slice (1/8 of cake with topping)
Calories: 350
Sugar: 35g
Sodium: 220mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg