Canned Peach Upside Down Cake
This Canned Peach Upside Down Cake is a simple, comforting dessert featuring caramelized peaches and a fluffy buttery cake with a hint of cinnamon.
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Hand mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 15 oz. sliced peaches drained and sliced lengthwise
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 1 cup granulated sugar
- 2 eggs separated into yolks and whites
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it to create a caramel base.
- Arrange the drained sliced peaches on top of the brown sugar mixture in a circular pattern. Sprinkle cinnamon over the peaches.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the egg yolks to the butter and sugar mixture, mixing until well combined. Stir in the milk and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are fine.
- In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the cake batter to create a light texture.
- Carefully pour the batter over the peaches in the cake pan, spreading evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove the cake from the oven and cool in the pan for 10 minutes. Then invert the cake onto a serving plate so the peaches are on top.
- Allow the cake to cool slightly before slicing. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with plant-based alternatives and use almond or oat milk.
- Use fresh peaches by peeling, slicing, and poaching them before baking for seasonal variations.