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Old Fashioned Upside Down Peach Cake

upside-down-peach-cakeThis cake is great when you can use fresh peaches – and this is the season to do that! If you are not able to use fresh ones, sliced canned peaches will do as well. For an interesting variation, try this recipes using pineapple – I am sure you will enjoy it as well!

Old Fashioned Upside Down Peach Cake:

2 cups of flour

3 teaspoons of baking powder

1/2 teaspoon of salt

2 teaspoons of cinnamon

1/2 cup of butter

1-1/4 cups of sugar

2 eggs

1 teaspoon of vanilla

1 cup of milk

Stir together the flour with baking powder, cinnamon and salt. In another bowl, cream the butter, add sugar gradually, beating between additions. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add dry ingredients alternately with milk ,beginning and ending with dry ingredients, blend well.

In a 10-inch spring form pan, melt 1/4 cup of butter, add 1 cup of brown sugar and 1 teaspoon of cinnamon. Stir well to cover the bottom of the pan. Arrange sliced peaches, slightly over-laying them to make circular pattern until you fill the pan bottom.

Pour prepared cake batter over and smooth with a spatula. Bake in a 350F over for 45 – 55 minutes or until tester inserted into the centre of the cake comes out clean.

Allow to cool for about 15 minutes before removing your cake from the pan. Loosen the sides, place a round tray or a large plate on top of the cake, turn upside down, run a knife around the edges of your cake and remove spring form bottom.

Tip #1: To prepare your peaches, you will need to slice them Lots of times, that is not an easy thing to do. If your peaches don’t peel easily, blanch them in boiling water for about 2 minutes, cool and you will have no problem peeling them.

Tip #2: Place your spring form pan on a cookie sheet before putting it in the oven. Fresh peaches have a tendency to give out quite a bit of juice and that would drip to the bottom of your oven.

For making a good Old Fashioned Pineapple Upside Down Cake, use pineapple rings to line the bottom of prepared pan (with butter, brown sugar and cinnamon) and place a marashino cherrie into the centre of each ring.

Hope you enjoy this recipe – please send in your comments or suggestions – your input is always welcomed and appreciated!

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About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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