Peach Upside Down Cake


Brown Sugar Base:


Ingredients to be Creamed For Cake Batter:

Dry Ingredients for Cake Batter:

Buttermilk for Cake Batter:



  1. Preheat oven to 350°.
  2. Get out an 8x8x2-inch square baking pan.
  3. Butter the sides of the baking pan and set aside.
  4. In a small saucepan on low heat, stir together butter, brown sugar, nutmeg, and cinnamon until butter is melted.
  5. Pour the brown sugar mixture into the baking pan.
  6. Prepare the peaches by removing the pits and thinly slicing them. (Leave the peach skins on.)
  7. Arrange the peach slices over the brown sugar mixture in the baking pan. See slide show for example of how to arrange slices.
  8. In a large work bowl, cream softened butter and sugar until light and fluffy.
  9. Add egg and vanilla to work bowl and mix in.
  10. Add dry ingredients to the work bowl. Mix in on low speed.
  11. Pour buttermilk into work bowl and mix on low speed until incorporated.
  12. Turn the mixer up to medium-high speed and mix the batter for 1 minute, scraping the sides as needed.
  13. Pour the cake batter over the peaches.
  14. Using a spatula, gently spread the batter over the peaches.
  15. Bake for 35 to 45 minutes, or until the cake springs back when touched and a toothpick inserted in the middle comes out clean.
  16. Cool on a rack for 30 minutes to 1 hour.
  17. Loosen the cake from the sides of the pan.
  18. Cover the top of the baking pan with a serving platter.
  19. Turn the baking pan and platter upside down so that the platter is on the bottom and the baking pan is on the top.
  20. Gently lift the baking pan from the platter.
  21. Serve warm with whipped cream.


Makes 6 servings.

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