There is a lot to love about this upside-down peach cake. Peaches at peak season along with a caramel topping make for a company worthy dessert, without all the fuss.
We met up with one of Julie’s friends, Leigh Sherry, this past Saturday to make this cake. Leigh has had this recipe saved for quite some time. It was great timing when she approached us about making the cake together, because we had just picked up our peaches delivered by the Georgia Peach Truck a few days prior. Our peaches were at the perfect ripeness, so we were ready to go. We could not have planned this any better! On a side note, we will be getting together with Leigh soon to make one or two of her oldest family recipes – we are looking forward to this for sure and we will gladly share with you.
We took the recipe Leigh had saved and changed to our likings. Trust us when we say this cake recipe is super easy to make, super light and not too sweet. We decided that the next time we make this, we will add 2 – 3 tablespoons (or more) of bourbon to the batter for an additional flavor combination.
This was our second year buying at least one case from the Georgia Peach Truck. We have been thrilled with the service and the peaches. If you get the opportunity to place an order next year, you should. You will be so happy you did. (Home – Georgia Peach Truck)
Aren’t they beauties???
Ingredients:
Since this is an upside-down cake, the topping goes on the bottom of the pan. It is best to use a 9″ round baking pan. We did not follow this advice, but more on that later. Mix 1/4 cup softened butter with the brown sugar and 1 teaspoon vanilla.
Once combined, pat the cake base mixture into the bottom of your pan. Then place your peaches on top of the mixture. You can choose to creat a design or not, either way will work and will not hurt the flavor.
Note that we chose to use a spring form pan. The cake still turned our perfectly, but we did have a little butter leak out the bottom of the pan onto the bottom of Julie’s new oven which then resulted in a little smoke🤣🤣🤣. We may or may not use the spring form pan again when making this recipe, but we will be sure to place on top of shallow baking pan.
Note – Choose your pan wisely!
In a mixing bowl, whisk together flour, baking powder and salt and set aside. In a large bowl cream butter, sugar and vanilla extract, add egg and beat until light and fluffy. Add dry ingredients alternately with buttermilk and beat on low until combined. Spoon and spread over peaches. Bake at 350 for 45 – 50 minutes or until a toothpick inserted in the center comes out clean.
If you choose to use a 9″ round baking dish, you will now need to invert the cake onto your serving platter. Let cool for 10 minutes, and then run a knife around the sides of the pan to loosen the cake. Then, place a platter on top and invert the cake onto the platter. If any of the peaches stick to the pan, just unstick using a thin metal spatula and place back on the cake.
This cake is best served warm with whipped cream or your favorite vanilla ice cream. You can also sprinkle chopped pecans on top for some added crunch.
Enjoy!
Ingredients
- Cake Base:
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 cups fresh peaches (about 3 - 4 peaches cut lengthwise; you can substitute frozen peaches if needed)
- Batter:
- 1/2 teaspoon cinnamon
- 2 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter softened
- 1 large egg at room temperature
- 1/2 cup buttermilk
- 1/2 cup pecans to garnish the top
Instructions
- Mix 1/4 cup butter with brown sugar, vanilla and cinnamon.
- Spread evenly at the bottom of the 9 "X 2" deep pie pan or cake pan.
- Arrange peaches in a pattern over the sugar mixture.
- In a mixing bowl, whisk together flour, baking powder and salt,
- In a large bowl cream butter, sugar and vanilla extract, add egg and beat until light and fluffy.
- Add dry ingredients alternately with buttermilk and beat on low until combined.
- Spoon and spread over peaches.
- Bake at 350 for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
- Run a knife around the sides of the pan to loosen the cake.
- Place a platter on top and invert the cake onto the platter. If any peaches happen to stick, carefully unstick with a spatula and replace on the cake.
- Serve while still warm with a scoop of your favorite ice cream or whipped cream.
- Top with crumbled pecans.
Notes
Serve with whip cream or your favorite vanilla ice cream! You could also add 2-3 tablespoons bourbon and/or 1/2 cup chopped pecans to the batter. Any version is delicious!
| Nutrition Facts | |
|---|---|
| Serving size: Slices | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 364 |
| % Daily Value* | |
| Total Fat 18.3g | 23% |
| Saturated Fat 11.2g | 56% |
| Cholesterol 70mg | 23% |
| Sodium 225mg | 10% |
| Total Carbohydrate 47.5g | 17% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 32.1g | |
| Protein 3.9g | |
| Vitamin D 14mcg | 71% |
| Calcium 72mg | 6% |
| Iron 1mg | 7% |
| Potassium 223mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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