Peach Upside-Down Cake III Recipe -
Peach Upside-Down Cake III Recipe
  • READY IN 55 mins

Peach Upside-Down Cake III

Recipe by  

"Low-fat and delicious. Made with fresh peaches."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cast iron skillet Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    55 mins


  1. Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
  2. Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
  3. In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
  4. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
  5. In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
  6. Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  7. Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2009

We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the cinnamon, almond too!) I used brown sugar for bottom only. next time i will use all brown sugar.

Most Helpful Critical Review
Jun 27, 2004

This was really bad. Although the toothpick came out clean, the


27 Ratings

Jul 19, 2008

I had fun making this cake. I don't have a iron cast skillet. I used a non-stick bundt cake mold and it worked fine, just remember to unmold while warm(check out my picture). It tastes great. I didn't have almond extract so I just put vanilla. I will try this again. Thanks for the recipe.

Aug 25, 2006

great recipe,good and easy.I used brown sugar in bottom of frying pan.Also cut the almond flavor to 1/4 tsp.I also cut the peaches into quarters. this is definately a keeper!!!!!

Feb 18, 2009

This tastes great. I made mine in a bunt pan. If using a bunt pan, I suggest cutting your peaches into 1/8's instead of halving them, so that they cook through a little better. Be sure to invert onto a plate a few minutes after it comes out of the oven. This was great with fresh peaches and tasted like peach cobbler.

Jan 16, 2003

Easy, quick, fun to make, and yummy! Great warm out of the skilliet with a bit of whipped cream. We only had 2 peaches around, so we halved the recipe and made it in a small 6 inch skillet. Still turned out great considering the low fat ingredients.

Feb 21, 2008

Ohhh yum yum! Where has this recipe been my whole life? So good. The almond flavoring added so much flavor! I added a little bit of brown sugar and cinnamon to the topping. I used home canned peaches and just drained the juice (i can without sugar). So so great!

Jan 16, 2003

This recipe is a great alternative to the pineapple version. The whole family loved it. I used it as a dessert for Father's Day topped with whipped cream. It was a hit!


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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