Diane Hopson Smith Recipe

Peach Upside Down Cake - Dee Dee's

By Diane Hopson Smith DeeDee2011

Recipe Rating:
 2 Ratings
8 to 10
Prep Time:
Cook Time:
Cooking Method:

Diane Hopson's Story

Peaches are in season and so it this upside down cake.

Pineapple upside down cake is my all time favorite cake. I had peaches on hand and thought why not peach upside down cake. I played with my pineapple upside down cake recipe can came up with this. Hope you enjoy!


3 or 4
fresh peaches, peeled and sliced
2 Tbsp
lemon juice
1/2 c
1/2 c
plus 2 tablespoons butter
Find more recipes at goboldwithbutter.com
1 c
brown sugar, firmly packed (i used light brown sugar)
1 small
bottle maraschinco cherries
1 c
2 large
1 tsp
vanilla extract
2 c
sifted all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
3/4 c

Directions Step-By-Step

Place sliced peaches in a bowl; add lemon juice to prevent fruit from turning brown. Add sugar and let set for and hour.
Preheat oven to 350 degrees. Melt 2 tablespoons of butter in a 10-inch cast iron skillet. Add brown sugar and remove from heat. Spread sugar and butter mixture evenly over bottom of skillet.
Drain liquid off peaches (may want to reserve for other recipes). Arrange peaches and cherries in skillet over brown sugar mixture in any design.
In another bowl, combine flour, baking powder, baking soda and salt; whisk to combine.
Cream remaining butter and white sugar together; add eggs and vanilla.
Add dry ingredients alternately with buttermilk to butter/sugar mixture; mix well.
Spread batter evenly over top of peaches and cherries. Bake at 350 degrees for one hour.
Remove from oven and turn upside down on to a serving plate while still hot. Serve warm with whipped cream or peach ice cream.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American