Peach Upside Down Cake I

Peach Upside Down Cake I

82

"This cake uses fresh peaches. Serve with whipped cream."

Ingredients

1 h {{adjustedServings}} servings 318 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
  4. Bake in 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

82
  1. 91 Ratings

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This is a very moist, tasty and good cake. I read the reviews about the bland cake. I then added 1 tsp. cinnamon and 1 tsp. almond flavoring. I doubled the recipe and put it in a 9 x 13 pan. ...

I made this recipe for my mother, I used canned peaches instead and in the batter I used 1/2 cup of oil instead of the butter. The cake was SO FLUFFY and good that my mother just LOVED it! I w...

This was my first time making an upside down cake. I must admit this is now my new favorite recipe. I used fresh peaches and added 1/2 tsp of cinnamon. It was delicious. I have four kids 2 of wh...