There is a cheerful nostalgia to upside-down cakes. The fruit sits hidden at the bottom of the pan, stewing in a bath of butter and brown sugar, only to be revealed in a glorious, golden mosaic upon flipping.
While pineapple is the most common iteration, peaches offer a softer, mellower flavor that pairs beautifully with the caramel notes of the brown sugar. This recipe uses cake flour and shortening for the batter, resulting in a crumb that is exceptionally tender and light, contrasting the dense, sticky fruit topping. It transforms simple pantry staples into a centerpiece that looks like a stained glass window.
The Recipe
Yields: 15 Servings | Prep time: 20 minutes | Cook time: 40 minutes
Ingredients
The Topping
- 1/4 cup butter or margarine, softened
- 1/2 cup firmly packed brown sugar
- 1 (16-ounce) can peach slices, drained thoroughly
- 18 maraschino cherries
The Cake Batter
- 1/2 cup shortening
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups sifted cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup milk
Instructions
1. Prepare the Pan In a small bowl, combine the softened butter (1/4 cup) and brown sugar. Stir until it forms a paste. Spread this mixture evenly across the bottom of a 13x9x2-inch baking pan. Arrange the drained peach slices in a single layer over the sugar mixture. Place the maraschino cherries in the spaces between the peach slices to create a pattern. Set the pan aside.
2. Cream the Base In a large mixing bowl, cream the shortening. Gradually add the white sugar, beating until the mixture is smooth and airy. Add the eggs and vanilla extract, beating until fully combined.
3. Mix the Batter In a separate bowl, combine the sifted cake flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk. Begin and end with the flour mixture, beating well after each addition to ensure a smooth batter.
4. Bake Preheat your oven to 350°F (175°C). Spoon the batter gently over the arranged peach slices, being careful not to displace the fruit design. Spread it to the edges. Bake for 40 minutes or until a tester inserted into the center comes out clean.
5. The Flip Remove the cake from the oven and let it cool in the pan for exactly 5 minutes. Place a large serving platter face down over the pan. Carefully but quickly invert the pan and platter together so the cake releases onto the platter. If any fruit sticks to the pan, simply lift it off and place it back onto the cake. Serve warm.
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Golden Peach Upside-Down Cake
This vintage recipe transforms simple canned peaches and cherries into a golden, caramelized centerpiece. A tender cake sponge made with cake flour is baked over a layer of butter and brown sugar for a classic, old-fashioned dessert.
Ingredients
The Topping
The Cake Batter
Instructions
Prepare the Pan
-
In a small bowl, combine the softened butter (1/4 cup) and brown sugar. Stir until it forms a paste. Spread this mixture evenly across the bottom of a 13x9x2-inch baking pan. Arrange the drained peach slices in a single layer over the sugar mixture. Place the maraschino cherries in the spaces between the peach slices to create a pattern. Set the pan aside.
Cream the Base
-
In a large mixing bowl, cream the shortening. Gradually add the white sugar, beating until the mixture is smooth and airy. Add the eggs and vanilla extract, beating until fully combined.
Mix the Batter
-
In a separate bowl, combine the sifted cake flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk. Begin and end with the flour mixture, beating well after each addition to ensure a smooth batter.
Bake
-
Preheat your oven to 350°F (175°C). Spoon the batter gently over the arranged peach slices, being careful not to displace the fruit design. Spread it to the edges. Bake for 40 minutes or until a tester inserted into the center comes out clean.
The Flip
-
Remove the cake from the oven and let it cool in the pan for exactly 5 minutes. Place a large serving platter face down over the pan. Carefully but quickly invert the pan and platter together so the cake releases onto the platter. If any fruit sticks to the pan, simply lift it off and place it back onto the cake. Serve warm.
