Upside Down Peach Cake
November 10, 2008 | Filed Under Baking, Cakes, Peach Cake
I’ve never made any upside down recipes before. Oh, I’ve always wanted to make an upside down pineapple cake; I think I may have a recipe for that lying around somewhere but I’ve never had the chance to make it. When I saw Sandra’s (of Aimer) Upside Down Peach Cake, I was motivated to make it. It looked so enticing.
Sandra’s recipe calls for fresh peaches but I like to use the canned ones instead. They’re ripe, sweet and perfectly cut and I don’t have to worry about trying to peel the peaches, cut them nicely, or whether the peaches are ripe and taste good. Everytime I buy peaches or other fresh fruits, it is hit or miss. Sometimes the fruit tastes terrific. Other times the fruit can taste like cardboard. That’s stressful for me and stress is NOT my friend. So, canned peaches I used. 
My cake turned out really well. It also didn’t last long because everyone goobled it up right away. Thanks for the recipe, Sandra!
Paz
Upside Down Peach Cake
Aimer
For the topping:
¾ cup butter or margarine
1 cup firmly packed brown sugar
2 cups sliced peaches, drained (reserving 5 tablespoons of juice)
For the cake:
3 eggs, separated
5 tablespoons peach juice
(Elberta peaches should render a lot of juice, if not, add water)
1 cup sugar
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
Cream the butter or margarine and sugar together. Spread on the bottom of a 9-inch cake pan and cover with peaches slices. This will be the top of the cake.
Beat the egg yolks until thick and lemon colored. Add the peach juice, the sugar gradually, beat until light and fluffy. In a clean bowl with clean beaters, beat the egg whites until stiff. Fold into the egg yolk mixture.
Sift the flour and salt together and gently blend into the batter, then add the vanilla. Pour the batter over the topping.
Bake at 350 degrees for about 40-45 minutes, or until brown and the cake springs back when touched.
Cool 10 minutes on a wire rack. Run a metal spatula around the side and put a serving plate over the cake pan. Invert and let the cake fall onto the serving plate.
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24 Responses to “Upside Down Peach Cake”
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This looks so wonderful and summery — I miss fresh peaches already, and it’s only November. So many months to go….
~ This is what I want, right now please~
And~ you know what I have these ingredients in my pantry too~
Alas, it is to late to start now.
But, tomorrow~
~Amy~
Of course it was gobbled up!Delish.
Oh… Peaches are my favorite fruit and now I’ve become allergic to them. Sigh…
My secret to good peaches in Michigan is to only buy them when they are in season, and only buy fruit that was picked within 2 hours of my home. That means a few weeks in August… then I would wait another year.
Also, peaches should SMELL wonderful at the stem end. They should feel a little squishy to almost-too-squishy. Better to cut out a bruise here and there than to have cardboard fruit. You don’t have to risk it, and maybe it’s hard to get these standards right in a big city anyway.
Never buy a fresh peach that doesn’t smell like a really yummy peach before you bite into it.
My favorite upside-down cake is to do the brown sugar and butter, and the peaches, and then put gingerbread batter on top. The BEST! (Alas, I’ve become allergic to ginger, too.)
Trust me, a cup of tea with peach upside down gingerbread/cake is the most luxurious thing you can eat for breakfast on an August morning. Sigh…
Luckily right now it’s November and I’m enjoying hot chocolate with whipped cream, which I’m *not* allergic to… and a special excellent wheat-free pumpkin bread I’ve developed over the years. Winter food is comfort food, isn’t it?
I love Upside-Down Cakes and yours looks extremely tempting and delicious!
Cheers,
Rosa
Oh Paz…
Yet another recipe that I need to bookmark and try out. It looks very yummy!
Luscious!
Peaches are relatively new to India, have been seeing them in the cities only in the last 15 years or so. Some of them never seem to ripen even several days after you have bought them.
I’m so glad to know this works with canned peaches – like you I find buying peaches to be hit and miss – and only a short season. So now I can make this whenever… I’m thinking a new fresh dessert for Thanksgiving!
Ohhh wow, cake looks so delicious! And I love peaches!
Ana
Hello Paz.
What a lovely surprise a cake with recipe and pictures.
Instead of peaches you can use sliced apples as well.
And serve with some whipping cream:)
-cheers Gisela
I have never seen a peach cake look so good in my entire life!
Yum! I made something similar w/plums one time.
mmm… looks so moist and yum… wonder if it’ll be as good if i use canned ones…
ooops sorry, you used canned… i was excited when i saw the pics that i mmediately posted a comment w/o reading all… now, i can definitely try them…
I love upside down cakes, I usually made with bananas. But I love the idea . Is peaches season here.
I certainly try
Hi Lydia: I miss fresh peaches, too. LOL! Yes, it’s only November. *sigh*
Hi Amy: So, were you able to make it? I hope so!
Hi LynnH: So sorry you’re allergic to the peaches and gingerbread/cake. Sounds delicious! I’m glad you’re enjoying hot chocolate and whipped cream.
And thanks for tips on picking ripe peaches. Much appreciated!
Hi Rosa: Thanks!
Hi Melissa: Very yummy!
Hi Sra: Interesting about the peaches in India. Good thing there are other delicious fruits to enjoy there, right?
Hi Terry: If you have a chance to make it, let me know how it turns out for you.
Hi Ana: I love peaches, too!
Hi Gisela! Welcome! Thanks for the tip about using apples and whipped cream. I CAN’T wait to try that.
I Luv Cooking: Welcome and thanks!
Hi Olga: Plums? Cool!
Hi Mikky: Definitely canned.
Hi Sylvia: I love bananas. I’d really like to try it with bananas, too.
Thanks, everyone, for stopping by!
Paz
Hinpaz!
I never had upside down peach cake –only upside down pineapple cake. This looks delicious!
Hugs, Pat
That’s my kind of cake. First ingredients “butter and sugar”
)
Thanks for sharing Paz. (When are you mailing the samples?
So delicious looking!
Hi Pat: This was my first time for a peach upside down cake!
LOL! Hi Pia: Yes, good ole butter and sugar.
As soon as I figure out how to mail it out nice and fresh, I’ll start taking addresses. 
Hi there, Elizabeth!
Thanks for stopping by, all!
Paz
So very tempting! I used to hate the pineapple upside down cake of my childhood. This, however, looks and sounds delicious!
Hi Matt: Welcome, again. You never liked upside down pineapple cake. The peach cake wasn’t bad at all.
Paz
There is just something about upside-down cakes, isn’t there… I made a pear & cranberry upside down cake that was seriously one of the nicest things I have tasted! This looks too gorgeous and as you can make it with canned peaches, it’s a year-round pleasure. Woo hoo!
Hi Jeanne: Yum! I like the sound of the pear and cranberry!
Woo hoo!
Paz