You are here: Home » Recipes » Fresh Peach Upside-Down Cake Fresh Peach Upside-Down Cake Recipe by DeeDee2012 Yield 10 servings A dollop of peach ice cream perfectly complements this tender, fruity cake. Jessica Merchant PrintEmail Ingredients Fruit:3 to 4 large peaches, peeled and sliced2 tablespoons lemon juice2 tablespoons granulated sugarCake:1/2 cup plus 2 tablespoons butter1 cup light brown sugar, firmly packed1 (10-ounce) jar maraschino cherries, drained, stems removed1 cup granulated sugar2 large eggs1 teaspoon vanilla extract2 cups all-purpose flour, sifted2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt3/4 cup reduced-fat buttermilk Instructions Place peaches in a bowl; add lemon juice to keep them from turning brown. Add 2 tablespoons granulated sugar and let stand 1 hour. Preheat oven to 350F. Melt 2 tablespoons of butter in a 10-inch cast iron skillet. Add brown sugar and remove from heat. Spread sugar and butter mixture evenly over bottom of skillet. Drain liquid off peaches. (You may want to reserve for other recipes). Arrange peaches and cherries in skillet over brown sugar mixture. In another bowl, combine flour, baking powder, baking soda and salt; whisk to combine. Combine 1/2 cup butter and 1 cup granulated sugar in a mixing bowl. Beat until light and fluffy. Beat in eggs and vanilla. Add dry ingredients alternately with buttermilk to butter mixture; mix well. Spread batter evenly over top of peaches and cherries. Bake 1 hour. Remove from oven. Place a plate over the skillet. Invert to release cake. Serve warm with whipped cream or peach ice cream. Recipe by Diane Smith, Pine Mountain, Ga.