peach upside-down cake

From farmstand Julie —

Our February has started off sunny and mild here. I have a bunch of frozen sweet summer peaches that have been calling to me this week. I bought them from the market in July and froze them, and I knew exactly “what” I would make and “when” I would bake them up! I think they will bring a whisper of spring into our kitchen and tummys for sure! Here is my favorite winter peach recipe.


peach upside-down cake

1/3 cup butter
2/3 cup sugar
2/3 cup milk
1 tsp. vanilla
2 eggs
2 tsp. baking powder
1 2/3 cup flour
1/8 tsp. salt

Peach Mixture:

1 cup light brown sugar
1 1/2 cups sliced peaches
1/4 cup peach schnaaps
Let this mixture marinate for 20 minutes. Drain a bit.

For the baking pan:
1/3 cup melted butter

For cake batter:
Beat together shortening and sugar until light and fluffy. Add remaining ingredients and beat well.

For baking dish:
Place butter in a 9×13-inch baking pan and let butter melt in oven. Sprinkle brown sugar over butter. Add peach mixture. Cover with cake batter. Bake at 350 °F for 45 minutes. Place a large platter over the pan; turn cake out of the pan upside-down with peaches facing up. Make sure you are wearing oven gloves!

Serve hot or cold with whipped cream or vanilla ice cream. This recipe uses peaches, but other fruits may be used instead, such as apricots, plums, pineapple, etc.

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