Fresh Peach Upside-Down Cake with Peach Whipped Cream

Use a 9-inch square or round cake pan for this delicious upside-down cake. It is wonderful served warm with a scoop of ice cream.


Fruit Mixture:
3 peaches, peeled, thinly sliced, about 2 cups of slices
1/2 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
3 tablespoons melted butter


1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup milk

Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Peel and pit the peaches, slice thinly and toss with the brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of melted butter. Arrange the peach mixture in the prepared baking pan.

Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs, vanilla extract, and almond flavoring. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the peach slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

Peach Whipped Cream

1 fresh peach, peeled, pitted and chopped
2 tablespoons powdered sugar
1 cup heavy whipping cream

In small bowl, combine peaches and 1 tablespoon of the powdered sugar. Let stand 15 minutes. Puree peaches.

In large mixer bowl, beat cream and the remaining tablespoon of powdered sugar at medium speed until soft peaks form. Beat in the peach puree 1 tablespoon at a time until light and fluffy.

Makes 2 cups

Bader Farms, Inc. 38601 State Hwy WW Campbell, MO 63933 :: 573.246.2528
After Hours: 573-217-8008 or 573-718-1669   
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