Upside-Down Peach Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
Easy to make. I added pecans with the peaches because why not? I like making a bit smaller cakes because it’s just the two of us.
Super easy to make and pretty delicious ??
Loved it! Peaches were a delicious change. But I also loved it for making pineapple upside down cake because all of my other recipes call for separating the eggs and then beating and folding in the egg whites—which I immensely dislike doing!
One of the best cakes ever. Moist, super yummy and not overly sweet. Made it for my moms birthday and everyone loved it. Thank you for the recipe
This was a hit! I used fresh peaches that I previously froze and defrosted slightly. I sprinkled a little cinnamon and chopped pecans on half of the brown sugar and both sides were winners! I can’t wait to have this when there’s snow on the ground for a little taste of summer! My pineapple upside cake uses shortening instead of butter and I will be making the switch to butter from now on!
I made this peach upside down cake and it was delicious. I did not peel the peaches as I like to leave the skin on whenever possible so for people who think peeling is too much trouble, you don’t have to!
This cake is awesome - so flavorful, moist and a great way to enjoy fresh peaches,
Other than peeling and slicing the fresh peaches, this was an easy recipe. Turned out amazing! Light, nice crumb, not too sweet. It did not last long in this house. Making it again as soon as I get more peaches.
Thanks for this awesome recipe. It came out really well. Would definitely try it another time and this is my first cake.
I made this and it turned out great. I didn't have fresh peaches, so I dethawed some frozen peaches I have preserved when fruit was plentiful. I just dethawed them and left them to drain and placed in the bottom of the baking dish. Worked perfect and everyone enjoyed.