Canned Peach Upside Down Cake
This peach upside down cake is made with canned peaches so you can enjoy it year-round. A caramelized topping of peaches, brown sugar, and butter bakes into a soft, fluffy scratch cake. Easy to make and beautiful to serve, this dessert tastes like a classic grandma-style cake with simple pantry ingredients.
Servings: 8 slices
Calories: 330kcal
Ingredients
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 15 oz. sliced peaches drained (slice halves lengthwise)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs separate the yolks from whites
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F. In a 9-inch solid round cake pan (not a springform), mix melted butter, brown sugar, and cinnamon. Spread evenly across the bottom. Tip: Use a solid pan with tall sides so the butter-sugar topping doesn’t leak.
- Place sliced peaches in a single layer over the sugar mixture. This will actually be the top of your cake but it starts on the bottom.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add egg yolks and vanilla, and mix until combined.
- Add half of the flour mixture and half of the milk to the butter mixture, mixing until just incorporated. Add the remaining flour and milk and mix again until just combined. Tip: Stop mixing as soon as ingredients come together to avoid a dense cake.
- Now in a separate bowl, beat egg whites with cream of tartar until stiff peaks form (about 3–4 minutes). Using a spatula, gently fold into the cake batter. Folding keeps the batter light and airy. Don’t stir or you’ll deflate it.
- Spread the batter evenly over the peaches. Bake for 40–50 minutes, or until a toothpick in the center comes out clean. My cake was ready at 45 minutes, but oven times vary so its best to check.
- Run a knife around the edges of the pan. Place a serving platter upside down on top of the cake pan, then flip them both to release the cake. Remove the pan and let cool before slicing.
Nutrition
Serving: 1slice | Calories: 330kcal