Total Time
55mins
Prep 15 mins
Cook 40 mins

In the winter this reminds me of a sunny summer day. It could also be used for a coffee cake.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Stir together dry ingredients.
  3. Melt 3 tablespoons margarine.
  4. Pour into a 8 x 8-inch glass baking dish.
  5. Sprinkle with brown sugar.
  6. Pour peaches over brown sugar.
  7. Cream together 1/3 cup margarine with white sugar until light and fluffy.
  8. Blend in egg and vanilla.
  9. Add combined dry ingredients alternately with milk, mixing well after each addition.
  10. Spread batter over peaches.
  11. Bake at 350°F for 40 to 45 minutes or until wooden toothpick comes out clean.
  12. Immediately invert onto serving plate.
  13. Serve warm with vanilla ice cream.

Reviews

(3)
Most Helpful

WoW! This is a awesome cake! Made to share with friends at the lake and BOY! was it a big hit. DELICIOUS! We all think this ranks better than a upside down pineapple cake. It's quick and so easy to make. Thanks so much for sharing this amazing recipe :)

Marsha D. September 20, 2008

Your recipe now has a review!! Very easy to make, I followed the directions and made one addition. DH loves nutmeg and I think it goes very well with peaches! (I always add some to my peach pies). I grated fresh nutmeg over the peaches before I added the batter. The presentation of the inverted cake on the serving plate was lovely! Yummy!

Elly in Canada October 02, 2006

I started to make this and realized that you omitted a step. When do you add the peaches? I put them on top of the brown sugar. I figured that's where they should go. JJ

Joyce Mathis September 12, 2003

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