Peach Upside-Down Cake 

I tend to look for beauty in calm, quiet moments these days. Fortunately, the loud and rowdy days of my own youth have faded wonderfully away, but nostalgia has surfaced, feelings of wanderlust are fresh, and I recall some travels with immense pleasure as I sip my coffee this morning.

Of all things, I love how food, sights, sounds, smells and textures bring you back to a time that you didn’t remember you forgot and, in remembering those moments, you feel as if you’ve just extended your life span somehow.


While we’re in a sentimental mood, let’s just stop and admire these peaches– they are out of this world. I didn’t eat them right away after I bought them, so that the juice had time to develop in the fruit. The result? Peaches so ripe and wonderful and juicy that you were left with a sticky chin after only a bite.


This fluffy cake has all the qualities that you long for in a sweet summery dessert. Until a few years ago, I wasn’t aware that peaches grew so well this far north. When I would travel the Carolina coast years ago, there were peach stands all along the sides of the road. They would usually end up in ice cream but I love experimenting with different flavors and I was inspired by this recipe.

Begin by peeling and slicing three peaches and reserving them in a bowl. Fortunately for myself, I cut up too many and had to eat them in the name of conservation. *cough*

Next, preheat your oven to 350 degrees Fahrenheit. Divide out 1/4 cup of the butter from this recipe, put it in an 8x8x2 inch baking pan and melt the butter in the oven while the oven warms.

After the butter is hot, take the pan from the oven and add a half a cup of brown sugar and stir until moistened. Arrange the peach slices on top of the sugar.

Now make the cake: In a medium bowl, stir together 1 1/4 cups flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt. Set this aside. In a large bowl, cream together 1/2 cup butter and 3/4 cup granulated sugar for about one minute. Add 1 egg and 1 teaspoon vanilla and beat for another minute or so, then scrape down the sides of the bowl.

Add the flour mixture alternating with the milk in three additions, beginning and ending with the flour. Spread the batter evenly over the peaches.

Bake the cake for 45 – 50 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool slightly. Invert cake onto a cake dish and serve with ice cream or whipped cream.


This has quickly become my new favorite way to have peaches! What are some of your favorite summer peach recipes?

Peach Upside-Down Cake
Serves 9

3 peaches, skin removed and sliced
¾ cup butter, softened and divided
½ cup brown sugar
1 ¼ cups flour
1 ¼ tsp baking powder
¼ tsp salt
¾ cup granulated sugar
1 egg
1 tsp vanilla
½ cup milk

Preheat your oven to 350 degrees Fahrenheit. Remove 1/4 cup of the butter from this recipe, put it in an 8x8x2 inch baking pan and melt the butter in the oven while the oven warms.

After the butter is hot, take the pan from the oven and add a half a cup of brown sugar, and stir until moistened. Arrange the peach slices on top of the sugar.

Now make the cake: In a medium bowl, stir together the flour, baking powder, and salt. Set this aside. In a large bowl, cream together the remaining 1/2 cup butter and granulated sugar for about one minute. Add the egg and vanilla and beat for another minute or so, then scrape down the sides of the bowl.

Add the flour mixture alternating with the milk in three additions, beginning and ending with the flour. Spread the batter evenly over the peaches.

Bake the cake for 45 – 50 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool slightly. Invert cake onto a cake dish and serve with ice cream or whipped cream.

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