Peach Upside Down Cake
This homemade Peach Upside Down Cake is a sweet treat made perfect with fresh summer peaches, cinnamon and vanilla.
Servings: 8
Calories: 419kcal
Equipment
Ingredients
Cake
- 1 1/4 c. all purpose flour
- 3/4 c. granulated sugar
- 1/4 tsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c.+ 1 Tbsp. shortening
- 2/3 c. milk
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
Topping
- 1/4 c. butter
- 1/2 c. firmly packed brown sugar
- 3-4 fresh peaches peeled and halved
Whipped Cream
- 1 c. heavy whipping cream
- 3 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, salt shortening and milk. Beat 2 minutes at medium speed.
- Add egg and extracts; continue beating 1 minute at medium speed. Set aside cake mixture.
- In a microwave safe bowl, melt butter and stir in brown sugar.
- In 9 in. square baking pan add the butter and brown sugar mixture. Place peach halves, cut side down, over the brown sugar, pressing down firmly. Pour the cake mixture over the peaches.
- Bake 40-50 minutes at 350° or until the cake springs back when lightly touched in center.
- Allow the cake to rest for 5 minutes. Loosen the sides with a spatula and invert onto a platter.
- In a small chilled bowl, beat the heavy cream, powdered sugar and vanilla on high until still peaks form.
- Serve the cake warm with whipped cream. Store leftover refrigerated.
Notes
May substitute canned apricots or peach halves, drained for fresh peaches.
Nutrition
Serving: 1g | Calories: 419kcal | Carbohydrates: 58g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 353mg | Fiber: 2g | Sugar: 41g