Fresh Peach Upside-Down Cake

Fresh Peach Upside-Down Cake

A dollop of peach ice cream perfectly complements this tender, fruity cake.

Serves: 10 Save

Ingredients (15)


  • 4 Peaches
  • 2 T Fresh Lemon Juice
  • 2 T Sugar


  • 10 T Butter
  • 1 cup Light Brown Sugar
  • 10 oz Maraschino Cherries
  • 1 cup Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 2 cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ¾ cup Low Fat Buttermilk


  • 2½ cup Whipped Cream
  • or 5 cup Peach Ice Cream


  1. Place peaches in a bowl; add lemon juice to keep them from turning brown. Add 2 tablespoons granulated sugar and let stand 1 hour.
  2. Preheat oven to 350F.
  3. Melt 2 tablespoons of butter in a 10-inch cast iron skillet. Add brown sugar and remove from heat. Spread sugar and butter mixture evenly over bottom of skillet. Drain liquid off peaches. (You may want to reserve for other recipes). Arrange peaches and cherries in skillet over brown sugar mixture.
  4. In another bowl, combine flour, baking powder, baking soda and salt; whisk to combine.
  5. Combine 1/2 cup butter and 1 cup granulated sugar in a mixing bowl. Beat until light and fluffy. Beat in eggs and vanilla.
  6. Add dry ingredients alternately with buttermilk to butter mixture; mix well.
  7. Spread batter evenly over top of peaches and cherries. Bake 1 hour.
  8. Remove from oven. Place a plate over the skillet. Invert to release cake. Serve warm with whipped cream or peach ice cream.