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Peach Upside Down Cake

Julia Ann
A buttery moist cake topped with sweet fresh peach slices with a syrup drizzling over it.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8


  • 1/4 cup unsalted melted


  • Preheat oven *325 F for 10-inch glass pie plate; 350 F for 10-inch cake pan.
  • **Place foil on bottom shelf to catch any dripping juices.
  • ***Wash and slice peaches into 1 tablespoon lemon juice, gently coat peach slices.
  • Mix brown sugar with melted butter in a small bowl.
  • Spread evenly on bottom of pie plate or cake pan
  • Add toasted almonds.
  • Drain juices off peaches; arrange peaches on sugar-butter mixture.
  • Measure and blend dry ingredients in bowl.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at time, beating after each addition.
  • Beat in almond extract.
  • Alternately add the dry ingredients and the milk, beat after each addition to blend.
  • Pour batter on top of peaches.
  • Bake 45-55 minutes, test for doneness by inserting tester in center; it comes out clean when done.
  • Serve warm with whip cream or ice cream.


*Baking in glass takes longer to heat up, but maintains temperature. If there is much sugar in the recipe, it is best to bake at 25 degrees lower to prevent burning the sugar before it is baked through. **Putting foil in the oven while it is preheating brings the foil up to the oven temperature. The sheet will catch any juices while baking. ***Adding lemon juice to the fresh sliced peaches prevents browning. This is drained off before using the peaches.
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