Peach Upside Down Cake
Prep time: 
Cook time: 
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Serves: Serves 6 - 8
Fresh summery peaches in a caramel brown sugar sauce baked with a moist cream cheese cake.
  • 4 medium peaches (about 1 1/2 lb.)
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1/2 cup firmly packed light brown sugar
  • 1 1/4 cups granulated sugar, divided
  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup butter, at room temperature and divided
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup cream cheese, at room temperature
  • Whipped cream for serving, if desired
  1. Put a large pan of water on stove and bring to a boil. Add peaches. Heat for about 1 minute. Place in a colander and run cold water over peaches. Peel peaches. Cut into 1/3 inch slices. Add lemon to bowl with peaches.
  2. Add 1/2 cup granulated sugar to a cast iron skillet. Heat over medium low heat until sugar melts and turns a caramel color, about 10 minutes. Add 1/4 cup butter. Stir until mixed together off of the heat. Add sliced peached on top in a concentric circle. Make a circle of peaches on the inside. Sprinkle with the 1/2 cup brown sugar. Set aside and make the cake batter.
  3. Mix together the cake flour, salt, baking soda and baking powder.
  4. Cream together the butter, sugar and cream cheese until light and fluffy. Add eggs and blend in well. Stir in flour mixture.
  5. Dollop the cake batter on top of peaches and brown sugar. Spread out the best you can in the cast iron skillet. (mine went almost to the edges but not quite)
  6. Bake at 350 degrees for 30 minutes or until lightly browned and done in the center. Let set in pan for about 45 minutes and then turn cake over in pan onto a serving dish.
  7. Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.
Recipe by Recipes Food and Cooking at