Canned Peach Upside Down Cake
This easy canned peach upside down cake is a delightful twist on the classic dessert, perfect for quick and simple baking.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Peach Topping
- 1 can 15 oz sliced peaches, drained
- 1/3 cup packed brown sugar
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In the prepared cake pan, pour melted butter evenly over the bottom. Sprinkle brown sugar over the butter. Arrange the drained peach slices in a single layer over the sugar.
Make the Cake Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter over the arranged peaches in the cake pan, spreading evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
- Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving platter.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave as needed.
Notes
Pro Tips: Ensure peaches are well-drained to avoid a soggy cake bottom. Ingredient Substitutions: Use fresh or frozen peaches if desired. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container in the refrigerator. Make-Ahead Tips: Prepare the batter in advance and store in the fridge for up to 24 hours before baking.