Peach Upside-Down Cake Recipe

A square of peach upside-down cake with ice cream on top.

This vintage peach upside-down cake recipe came out of my mom's old recipe file. It’s quick to whip up with canned peaches, a buttery homemade batter, and enough Southern goodness to turn any day into a celebration.

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 10

Cook Time 50

Cooling Time 10

Total Time 1 10

Servings

Calories 279kcal

Author Marye Audet-White

Ingredients

1 ½ pounds sliced yellow cling peaches canned
¼ cup butter
½ cup packed brown sugar I prefer light brown for this
12 maraschino cherries
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup sugar
¼ cup butter melted
½ teaspoon vanilla
½ cup milk
1 egg

Instructions

Drain peaches and place on paper towels.
Spray cast iron skillet with non-stick cooking spray.
Melt ¼ cup butter in a deep 8- inch iron skillet. You can use a cake pan if you need to but the skillet works best.
Sprinkle melted butter with brown sugar.
Arrange peach slices and cherries on top of sugar.
Mix the dry ingredients together.
Stir the remaining melted butter, milk, and vanilla together.
Add the butter mixture to the dry ingredients and beat for 2 minutes on low speed.
Add the egg and beat one minute more.
Spoon carefully over the peaches.
Bake at 350℉ for 50 to 60 minutes, or until cake measures 200℉ on an instant read thermometer. Just insert it halfway—no need to stab through to the skillet.
Remove from oven. Allow to stand for 10 minutes in the pan.
Turn out onto a plate and serve warm with vanilla ice cream.

Notes

Storage

Wrap with plastic wrap and store in the refrigerator for up to 5 days. Freeze up to 3 months.

Tips:

Be sure to drain the peaches well and pat dry with a paper towel.
Let the cake cool in the pan at least 10-15 minutes before turning out.

Nutrition