Peach Upside Down Cake - Dee Dee's

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


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

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
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!
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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.

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