I admit it. I love upside-down cakes! I know they are very old-fashioned, but they are quick and easy to make, and yet so very delicious! They work with just about any fruit, be it seasonal fresh, canned or frozen. You just can’t beat them!
Once again, my beloved peach tree was loaded with flowers and laden with growing fruit all summer. But once again, I was not able to enjoy my bounty of peaches. Last year, the raccoons got to all but a few of the peaches, just before they were ripe enough for human consumption. The reason we didn’t get any of those peaches this year is because we moved away from our lovely Connecticut home. The raccoons may have eaten all those lovely peaches out from under the new owners, too this year. I have had a peach tree in the yard at 3 of our 4 homes. I’ll be indulging myself with another peach tree when we get a new home.
With it being peach season and in memory of my past peach trees, today’s post is a Peach Upside Down Cake!
Peach Upside-Down Cake
Peach Upside-Down Cake (adapted from verybestbaker.com)
Ingredients:
- 1 stick (1/2 cup) butter
- 3-4 cups peeled and sliced peaches
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash of cloves
- 1 cup flour
- 1 1/4 cup sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup heavy cream
- additional 2 tablespoons sugar to sprinkle on top before baking
Directions:
Melt the butter and pour it into a 9″ square or round pan that has been sprayed with cooking spray. Add the sliced fruit to the pan. (If using canned peaches, drain them well. If using frozen peaches, thaw them and pat them dry.)
Layer the sliced peaches over the melted butter, sprinkle with the sugar mixture.
Combine the cinnamon, nutmeg, and cloves with a 1/4 cup sugar. Sprinkle the sugar & spices over the peaches.
Combine the spices with the sugar.
In a separate medium bowl combine the flour, the remaining 1 cup of sugar, the baking powder, salt, and milk. Stir the batter all together until it is blended nicely.
Mix up the batter.
Pour the batter over the peaches and sprinkle the top with the 2 tablespoons of sugar. Bake the cake for 1 hour at 350º F.
Pour the batter over the peaches.
Bake the cake.
The dessert is done when it starts to brown and the cake portion is dry when tested with a toothpick in the center of the cake. Serve with whipped cream or ice cream if desired.
Another great way to eat peaches!
I can’t wait to start growing peaches again! ~Linda
Peach Upside-Down Cake (adapted from verybestbaker.com)
Ingredients:
- 1 stick (1/2 cup) butter
- 3-4 cups peeled and sliced peaches
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash of cloves
- 1 cup flour
- 1 1/4 cup sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup heavy cream
- additional 2 tablespoons sugar to sprinkle on top before baking
Directions:
Melt the butter and pour it into a 9″ square or round pan that has been sprayed with cooking spray. Add the sliced fruit to the pan. (If using canned peaches, drain them well. If using frozen peaches, thaw them and pat them dry.) Combine the cinnamon, nutmeg, and cloves with a 1/4 cup sugar. Sprinkle the sugar & spices over the peaches.
In a separate medium bowl combine the flour, the remaining 1 cup of sugar, the baking powder, salt, and milk. Stir the batter all together until it is blended nicely. Pour the batter over the peaches and sprinkle the top with the 2 tablespoons of sugar. Bake the cake for 1 hour at 350º F. The dessert is done when it starts to brown and the cake portion is dry when tested with a toothpick in the center of the cake. Serve with whipped cream or ice cream if desired.