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Peach Upside Down Cake


Before I saw these ripe blushing babies, I could smell them.  I bet the world could be a nicer place if it was scented with the perfume of fresh and sweet peaches.  Unless you’re a peach-hater, is there anything like biting into the soft flesh of a fat peach, so juicy that it dribbles down your chin and splats into a sticky mess?  That sounds like the most yummy mess to me.  To extend the pleasure that these beautiful peaches lent me, I gathered them up into a past time that always puts me in a blissful state and swirled it all into a peach cake, a peach upside down cake that is.  Echoing its natural syrupy way, it pairs beautifully with the pale amber of the caramel crusted top and has the loveliest peach flavor that blooms inside of the cake as well.


5.0 from 7 reviews

Peach Upside Down Cake
Prep time

Cook time

Total time


Serves: 6

  • Fresh sliced peaches
  • 1 stick unsalted butter
  • 1 c brown sugar
  • 1½ c unbleached flour
  • 2 ts baking powder
  • ½ ts fine salt
  • 6 tb soft, unsalted butter
  • 1 c sugar
  • 2 room temperature eggs
  • 1 ts vanilla extract
  • ½ c fresh peach juice

  1. In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
  2. Arrange the fruit slices on top of the caramel.
  3. In a large bowl, sift the flour, baking powder, and salt together.
  4. In a separate bowl, cream together the butter and sugar for about 5 minutes.
  5. Mix in one egg at a time with the vanilla.
  6. Blend in the juice.
  7. In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don’t over mix.
  8. Bake at 350 for 35-45 minutes.

{Recipe for pineapple upside down cake}

Next up, a Korean punch recipe.


Your Squishy Monster ^.~

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