Reviewed: Oct. 28, 2009

Great recipe- cake turned out lovely & moist! I cooked it for 45 min & added some nutmeg and cinnamon to the recipe. May reduce the brown sugar quantity next time. My family & friends loved the flavour of this cake!

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Moira

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Reviewed: Oct. 17, 2009

Delicious cake, my mother in law even asked for the recipe!

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BRATTYBLUEEYES

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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Reviewed: Sep. 27, 2009

This was a delicious cake. I used a larger pan, so I increased the number of peaches to eight and increased the amount of cake mixture by one half. I stirred the sugar and nutmeg in to the melted butter and poured it over the pan (lined with parchment paper). I also added one teaspoon of vanilla extract to the cake batter. The result was delicious.

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minniemoo1

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

Not being a great fan of pineapple I have never had an upside down cake. I saw this one that used peaches and thought this would be a good introduction to this kind of cake. I followed the recipe without changing anything. What a nice turnout. The sliced peaches made the cake pretty enough for company. The overall taste and texture were elegant. Thanks for posting the recipe Judy Wilson.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 31, 2009

My nieghbor gave me five large peaches and I had to do something with them as they were getting overripe. I sliced my peaches and since they were large, I increased the recipe by 1/2 and used 9x13. I used 2 eggs. I did not increase the peaches. I also added cinnamon and allspice. It was real good hot. A keeper. A delightful change from pineapple.

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kay

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 10, 2009

Very good! I sliced my peaches and used about 3 and they were plenty for an 8X8 inch dish. Judge according to the size of your peaches. I think I might add more butter and sugar in the top part. I like it a bit more gooey, it kind of got lost in the peaches.

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awesomeintummy

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Reviewed: Aug. 8, 2009

Fantastic! A wonderfully textured basic cake that gets the flavor from the peaches and brown sugar. I'm saving this one!

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roosty30

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Reviewed: Aug. 6, 2009

We loved this cake. I made a few changes myself. I uped the recipe by 1/4 for the cake pan size I had to work with. I added 1 tsp of cinnamon to the brown sugar/nutmeg mixture. After I mixed the melted butter & brwn sgr mxtr, I added 1 1/2 tsp of granadine sauce by dropping a little in each area where the peachs would be (instead of marachino cherries). I added 1 tsp vanilla extract to egg/sugar mixture. I used whole wheat flour instead of all-purpose and used fat free milk. the wheat cake had a neat texture and yummy taste. Very tasty with vanilla ice cream melting on the side of the warm cake.

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Chef Hayes

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Reviewed: May 17, 2009

I varied the recipe a little like the other cook by adding some almond extract. I didn't have fresh peach but used drained canned peaches, cutting the sugar in the recipe by 1/3. Otherwise, this was exceptionally delicious! It tasted like something my grandmother would make!

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recipeDawg

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 28, 2009

I used this recipe to make Apricot Upside Down Cake and it turned out totally scrumptious!! I didn't really make any changes though, I didn't make this in a 9x13 pan because of which this baked faster ( the cake layer was just a little less than an inch), but everyone loved it this way coz it turned out better with ice-cream!! Oh and do add 1 tsp of cinnamon and 1-1/2 tsp of vanilla to the cake batter it turns out even better!!

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ri2

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

This is a good recipe, but I mainly used it as a jumping off point. I used fresh pears not peaches, added pecans to the brown sugar mix, and then dusted the pears with cinnimon. I doubled the cake so I could use a 9x13 and also added vanilla to it. The cake was still a little bland and I also had some issues turning the cake out.

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violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Sep. 7, 2008

Buttery, easy. delicious. I added a bit of vanilla extract and a sprinkle of cinnamon sugar to the batter. Easy Easy recipe, will make again, thanks!

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Bakergrrl

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 24, 2008

Wonderful!! Delicious!! I used fresh peach slices. I read the reviews and added cinnamon with brown sugar. I added almond flavoring to the batter. I made it in a 10" square pan so I made 1 1/2 times the recipe-using 2 eggs. It took 40 mins to bake. Very moist and tasty.

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MAKLEIN55

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Reviewed: Aug. 24, 2008

This was just okay for me. I followed the recipe to a tee, but I didn't care for the large peices of peach...

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Reviewed: Aug. 21, 2008

The recipe was very good. I followed the directions exactly. My family and friends loved it- texture and all!

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scoobysnack86

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Reviewed: Jul. 31, 2008

I used pitted apricots!

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BBW

Cooking Level: Expert

Home Town: Brooks, Alberta, Canada

Living In: Williams Lake, British Columbia, Canada

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Reviewed: Jul. 5, 2008

I used fresh apricots from our tree. I agree with other reviewers about the cake's texture and spices. I too added cinnamon as it seems strange without it. I might reduce the butter. I used Splenda Brown Sugar and regular Spenda for the cake mixture as I did not have Splenda for Baking on hand. The recipe worked fine anyway. Baked using regular (not convection) bake.

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TWAIN_HARTE

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Jul. 2, 2008

I left out the nutmeg but didn't miss the flavor. I agree that the cake had an unusual texture but the flavor reminded me of a shortbread. Very buttery tasting. I used fresh sliced peaches which are in season now so they were great. I cooked this in my convection oven for 40 minutes and it cooked up fine. I gave it only 4 stars because it was too rich tasting for me. Thanks for the recipe.

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jynx

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Reviewed: Jun. 3, 2008

This had a good flavor, but came out really mushy. My fiance loved it, and it was definately enjoyable, but the texture was a little strange. I added 1 tsp of vanilla to the cake batter.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: May 8, 2008

excellent cake!!! I did not have any fresh peaches and used canned ones. I would advise anyone doing this to make sure the peaches are very dry or decrease the amount of butter in the bottom of the pan, otherwise you will end up with soggy (still delicious) cake. I added cinnamon and vanilla extract to the cake batter and it was perfect. Will definately make again!!

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