You are here: Home » Recipes » Peach Upside-Down Cake Peach Upside-Down Cake Recipe by American Profile Yield 8 servings PrintEmail Peach Upside-Down Cake is one of my family's favorites. I make it in the summer with fresh peaches and in the winter, I drain my canned peaches and it is just as delicious. Ingredients Cake:3 tablespoons butter, softened2/3 cup granulated sugar1 egg1 1/2 cups all-purpose flour2 teaspoons baking powder1/8 teaspoon salt2/3 cup milk1 teaspoon vanilla extractTopping:5 tablespoons butter1 cup packed light brown sugar2 cups sliced peaches Instructions Preheat the oven to 350F. To prepare the cake, combine the butter, granulated sugar, and egg; beat with a mixer, beat at medium speed until creamy and smooth. Combine the flour, baking powder, and salt in a small bowl; mix well. Gradually add the flour mixture alternately with the milk to the butter mixture, beating at low speed and beginning and ending with the flour mixture. Increase the speed to medium and beat until smooth, about 2 minutes. Add the vanilla; beat well. To prepare the topping, heat the butter in a 10-inch cast-iron skillet over medium heat. Add the brown sugar and stir until well blended. Remove from the heat. Arrange the peaches in the skillet. Pour the batter over the peaches. Bake 28 to 30 minutes, until a wooden pick inserted in the center comes out clean. Invert the cake onto a large plate. Recipe by Ruth Fegley, Barnesville, Pa.