Fresh peaches are used in this cake. Add whipped cream to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 (8-inch square) cake |
Ingredients
- ¼ cup butter
- ½ cup packed light brown sugar
- ¼ teaspoon ground nutmeg
- 5 fresh peaches – peeled, pitted and halved
- ½ cup butter, softened
- ½ cup white sugar
- 1 egg
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1/4 cup butter in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut-side down, in pan.
- Cream 1/2 cup butter and 1/2 cup white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Spread cake batter over peaches.
- Bake in the preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 366 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This just didn’t do it for me. It came out runny and made a mess everywhere and had to be in the oven twice as long and was still doughy. It was a waste of palisade peaches.
I did not make it from this recipe. Just use yellow cake mix, lol. Works great n it’s not bland, haha
I thought this was delicious! Taking a cue from the other reviewers’ suggestions: I added 1 1/2 tsps vanilla extract, 1/4 tsp almond extract, and 1/2 tsp cinnamon to the cake. I also used buttermilk in place of regular milk. There was no bland cake here! It was perfectly sweet, with a lovely texture, and it really allowed the fresh peaches to shine through. I also loves how quick it came together! I would definitely make again! Thanks for the recipe!
great recipe
Since we love peaches and upside down cakes, thought I would give it a try. Only one thing I changed was substituting milk for nondairy sweet cream. It made the cake fluffy and added flavor. It was a hit and will make again
Nice recipe. Embellished the recipe a bit after reading reviews. Almond extract and cinnamon added to batter. Very tasty.
I made a couple adjustments as per the comments, so only giving 4 stars. Changes: Used sliced canned peaches Added 1/2 tsp each of vanilla and almond extract
Oven temp way too hot. my oven runs a little hot, but this was crazy, dark brown on top in 25 minutes and when I flipped it, dough in the middle. I knew 25 minutes was not long enough, but any longer and the top would have been black. I would cook at 350, not 375.
I doubled the recipe and put it into a 9×13 pan. I added 1 cup pecans with the peaches. I replaced 1/2 the milk with Jack Daniels Tennessee Whiskey. It was delicious, moist, and not bland. Enjoy!
first of all, i only used 3 peaches – i don’t know where I would have put the rest, the pan was full after 2! The cake is really mellow and moist and the topping (bottom) is really good – I added a splash of vanilla but otherwise made it as written. I’d make this again. I bet it would work with other fruits too!
I’ve made a peach upsidedown cake for more 50 years. I’ve used recipes from this website for various dishes to change things up and always successful. However this cake was very dense. I then made another thinking I had messed up. I added an extra egg but not much better. Needless to say I was very disappointed and so was my family. I’ll go back to my old recipe.
Such an easy recipe. The only thing I changed was that I used canned sliced peaches instead of fresh
made it …and loved it
I was comparing this recipe to another trying to decide what to make. I chose this one and took advice from cooks of both recipes. One, my family does not like nutmeg-skipped. Two, Added 1t Almond extract, 1t Vanilla extract, 1/2 t Cinnamon In the doubled recipe for a 9x 13 pan. Use your own judgement on how much brown sugar you want on the top as you add it to the pan. I used a little less. I also used a little less white sugar in the cake. I read you can use brown sugar here if you prefer. I did not, I was afraid it would be too much of a brown sugar taste. The peaches, I cut into thick slices. Main advice (as others have noted) LINE THE PAN WITH PARCHMENT PAPER. My family loved the cake, even those that don’t like peach cake. It’s full of moist flavors. The added extracts really make a difference.
This was a solid cake! I added a teaspoon each of vanilla and almond extracts, and made in a deep dish pie plate. I left out the spices and the fresh peaches really were wonderful for this. Would make again!
#IMI (I Made it) I used frozen Peach slices since it’s not peach season yet. I added Cherries and topped with sliced Almonds.
i did make a change though it was an accident. i used frozen mangos . i could have swore they were peaches. i doubled the recipe. it was awesome
Very quick dessert that was very good.Would make again.
Very nice peach cake! Luv it!
Everyone love it
I added 1/2 tsp cinnamon and 1 tsp almond extract to the batter. A tiny bit bubbled over in the oven so next time I would place a cookie sheet underneath just in case.