Simple cake ingredients from the pantry, peaches, and a crispy, caramelized brown sugar topping make this easy dessert a decadent treat!
Ingredient Notes For Peach Upside Down Cake
Peaches: Fresh or frozen peaches work in this recipe. If using canned, be sure they are well drained. If using fresh, I like to peel the peaches (see recipe notes for peeling). Flour: All-purpose flour is the base of this cake. Butter: I prefer unsalted butter in baking (and salted butter for cooking or serving). Brown sugar: Light or dark brown sugar can be used in this cake. Sugar: Sugar adds sweetness and texture. Baking powder: Baking powder helps this cake to rise, ensure your baking powder is fresh.
Variations: Mix and match the peaches with blueberries or sliced strawberries, or use pears, apples, or pineapple instead.
How to Make Peach Upside-Down Cake
Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake! Enjoy warm or cold with whipped cream or a scoop of homemade vanilla ice cream.
How to Store Peach Upside-Down Cake
To make up to 3 days ahead, wrap the cooled cake in aluminum foil, then plastic wrap and store in the refrigerator. Discard the plastic wrap and reheat cake at 300°F for about 10-15 minutes before serving. Keep leftover peach upside-down cake covered in the refrigerator for up to 3 days. Freeze a cooled cake or portions in freezer-safe containers and thaw overnight in the refrigerator. NOTE: The peaches may be discolored once thawed, but that won’t affect the flavor. Simply top with fresh peaches or whipped cream.
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