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Fresh Peach Upside-Down Cake

16 servings



Nutritional Facts Per Serving

5 g
38.3 g
1.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 296
  • Fat 14.2 g
    • Saturated   7.7 g
    • + Trans 
  • Cholesterol 66 mg
  • Sodium   194 mg
  • Carbohydrate 38.3 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 5 g
    • Vitamin A 13 %
    • Vitamin C 2 %
    • Calcium 7 %
    • Iron 11 %


For the peaches:
Brush the bottom of a tight-sealing 10" spring-form cake pan with the butter. Sprinkle in the sugar and cinnamon. Toss the peach slices with the lemon juice. Arrange the peach slices in a spiral-like fashion on top of the sugar.

For the batter:
Preheat oven to 350 degrees F. Combine the first 6 ingredients in a bowl. Place the butter and brown sugar in a second bowl and beat until well combined. Mix in the eggs, and then the sour cream. Mix in the milk alternately with the flour mixture until a smooth batter is formed. Spoon the batter into the pan. Bake for 90 minutes, or until the cake springs back when gently touched in the center.

Cool the cake on a baking rack for 15 minutes. Run a paring knife around the outer edges of the pan. Set a cake plate over the pan; invert the pan to release the cake onto the plate. Serve warm or at room temperature with, if desired, a dollop of whipped cream.

Serving Suggestions

Instead of whipped cream, serve a scoop of vanilla, maple walnut or caramel ice cream alongside the cake.

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