This was my Moms favorite, go to recipe. With so many fruit trees in her yard, there was an abundance of fresh fruit available all season long. The only difference between Moms peach cake and mine is that my philosophy on any dessert with fruit is: lots of fruit and less cake! I feel the fruit adds a delicious moistness and flavor to the dessert, and besides it’s healthy!

This is a really easy recipe to follow. Just check to see you have all the ingredients and follow the steps in order as you work your way down the page. Have fun and enjoy the “fruits” of your labor!

Peach Upside-Down Cake

This recipe makes one 10″ round or 9″ square cake.

Preheat your oven to 350 degrees

Ingredients 

2/3 cup room temperature butter – 1/3 for the bottom of the pan and 1/3 for the cake batter

1/2 cup firmly packed brown sugar

6-8 peaches or 2 cans of peach slices or halves

1 1/2 cups all purpose flour

3/4 cups white sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup of milk

2 teaspoons vanilla

2 room temperature eggs

Method

Prepare pan and fruit:

Melt 1/3 cup butter  and pour onto the bottom of your pan.

Sprinkle 1/2 cup firmly packed brown sugar over the butter.

Arrange the peach slices (or well drained peaches) over the butter – if your using canned peach halves put the hollow side up.

Set your prepared peach pan aside while preparing the cake portion.

Cake

Mix the first 3 ingredients together in a bowl and set aside.

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

In another bowl add the 1/3 cup room temperature butter and beat on medium for 2 minutes.

Add the 3/4 cups of white sugar and beat 1 minute.

Add the next 2 ingredients and beat on medium for 1 more minute.

2 teaspoons vanilla

2 room temperature egg 

Add the flour mix you set aside and 2/3 cup milk alternately and beat on low just until mixed.

Pour the batter evenly over the fruit. Work your way around the outside edges first, then fill in the center.

Bake at 350 degrees for 40-50 minutes.

The cake will be golden brown and pull slightly away from the sides of the pan.

Cool in the pan for 10 minutes then the loosen edges by sliding a knife gently around the edges.

If you like, you can invert the cake onto a serving plate, but leave the pan on the cake for another 10 minutes before removing.

To invert it easily, just place your plate on the cake and holding both the cake pan and plate together, just flip it over. You can do it! It’s easy!

Serve your delicious cake warm or cold with whip cream, ice cream or just enjoy it all by itself!