Sunday, October 5, 2014

Peach Upside Down Cake

I am not into eating peach raw. They just don't taste appealing to me. However, if cooked I love it. 

We usually don't buy it as they always go waste, as neither of us like it. One day while I was blog hopping I landed on this recipe. Now, I am allergic to pineapples but the post left me drooling with the glazed pineapple and peach. I was like, what if I am allergic to pineapple, I could make the same with peaches and see if I could have a positive attitude towards cooked peaches. That is how I ended up making it and I am so glad that I did give a try. I have a sweet tooth but Jacob is not into desserts. Still he kept opening the refrigerator every now and then to cut out a piece and have it, that we both scrapped off the last bit of it and the cake didn't make it to the next day :). He keeps telling me every now and then how he dreamt about having that cake or he just felt a sudden craving to have it (I have never heard him crave for something sweet), that's when I know its time to make the next batch of this cake :).

I would definitely recommend you to try it. Make it and have it chilled. I am sure it is gonna taste heavenly.


For the cake

  1. 1 1/2 cup of all purpose flour
  2. 2 tsp of baking powder
  3. 1/4 tsp of salt
  4. 1 stick of unsalted butter @ room temperature
  5. 1 cup of sugar
  6. 2 large eggs
  7. 1/2 cup of milk
  8. 1 tsp of vanilla extract
  9. 1/2 tsp of almond extract
For the topping
  1. 2 peaches, pitted and sliced
  2. 3/4 cup of brown sugar
  3. 6 tbsp of unsalted butter

  • Preheat the oven to 350 F.
  • In a large bowl, combine the all purpose flour, baking powder and salt and set aside.
  • In another bowl, beat the butter and sugar. Then add the eggs and beat it well.
  • Add the dry ingredients to the wet ingredients little by little while you keep mixing it.
  • Heat the milk in a pan untill it starts to boil. Pour the hot milk to the batter while you keep beating the mixer. Now add vanilla extract and almond extract and mix it well.
  • For the topping, heat the butter in a pan untill it melts. Now add the brown sugar and let it dissolve in it. Pour the mixture into a greased baking pan and spread it evenly on the bottom of the pan. Now line the peaches in the pan. 
  • Slowly pour in the batter to the baking pan. 
  • Bake it for about 30-40 minutes or untill a toothpick inserted comes out clean.
  • Remove from the oven and let it cool for about 15-20 minutes before you invert it onto a plate. 
  • Serve it hot or refrigerate it once it cools completely and serve chilled.
  1. You could try making the topping in a cast iron skillet and lining the peaches in the same skillet and baking the cake in it. The original recipe includes the making of the cake in a cast iron skillet. However, baking it in a baking pan turned out fine for me.
  2. Grease your pan well when you make it, else it would get sticky (like it did for me :)). Ever since I have made it has come out well but never got to click it because Jordan always wakes up when he gets to smell food :). May be some day I would be able to click decent pics of this cake :).

Recipe courtesy : Adapted from Brown Sugar


  1. Yummy cake and always caramelized peaches

  2. My family loves peaches. But this year, there was not enough in the market due to the weather. I can almost taste the delicious cake :)

  3. The texture of the cake looks amazing.. I love upside down cakes. This one looks so pretty as well

  4. Cake looks yummy and flavorful!

  5. Who will say no to this irresistible cake, definitely not me.

  6. Wow, look at the cake texture and the caramelized peach,love it ,will try

  7. yum, love peach cake! I can eat them raw but always prefer a cake hehe. Delicious looking Anupa :-)


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