Can I use frozen peaches instead of fresh or canned peaches?

Yes, frozen peaches work well in this peach upside-down cake recipe. Be sure to thaw the peaches completely and drain any excess liquid before using them. This helps avoid making the cake too soggy.

How do I prevent the cake from sticking to the pan?

To prevent sticking, always grease the pan well with cooking spray or butter before adding the peach topping. You can also line the pan with parchment paper for extra protection. Be sure to allow the cake to cool for a few minutes before inverting it to avoid breaking.

Can I make this Peach Upside-Down Cake Recipe ahead of time?

Yes, you can make this cake ahead of time. After baking, let it cool completely, then store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 1 week. Simply reheat individual slices in the microwave before serving.

Peach Upside-Down Cake Recipe

Description

Peach upside-down cake is a delightful dessert that combines the sweetness of ripe peaches with a buttery, fluffy cake. This recipe is easy to make, and it’s perfect for those who crave a seasonal treat with a twist on the classic pineapple upside-down cake. Whether you’re using fresh peaches from the farmer’s market or canned peaches you already have at home, this cake is a sure hit. It’s warm, comforting, and perfect for sharing with friends and family.

Ingredients

Scale

6 tablespoons salted butter
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
3 large peaches, peeled and sliced
1 1/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with cooking spray.
In a microwave-safe bowl, melt 6 tablespoons of salted butter. Add 2/3 cup brown sugar and 1/4 teaspoon cinnamon. Stir until well combined, then spread into the prepared pan. Arrange peach slices evenly over the brown sugar mixture. Set aside.
In a medium bowl, combine 1 1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
In a large bowl, beat 1/2 cup softened butter with an electric mixer until light and fluffy. Add 3/4 cup sugar, 1 egg, and 1 teaspoon vanilla extract, and beat until combined.
Alternately add the flour mixture and 1/2 cup milk to the butter mixture, mixing on low speed until just combined.
Spread the batter evenly over the peaches in the pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 5 minutes. Loosen the sides of the cake and invert onto a large serving plate. Allow to cool for 10-15 more minutes before serving.

Notes

Ensure the pan is well-greased to avoid the cake sticking.
If using frozen peaches, thaw them completely and drain excess liquid before using.
For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 372
Sugar: 36g
Sodium: 228mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 67mg