Light Peach Upside-Down Cake

"This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar."
photo by Xanthia photo by Xanthia
photo by Xanthia
photo by kiwiheather photo by kiwiheather
photo by LorenLou photo by LorenLou
Ready In:




  • Preheat oven to 350°F.
  • Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
  • Drain peaches, reserving 2 tablespoons of the juice.
  • Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
  • In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
  • Spread into prepared baking pan and top with peaches.
  • In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
  • In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
  • Add to dry ingredients and stir until blended well.
  • Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
  • Cool for 10 minutes before inverting onto serving plan.
  • Best served warm.
  • Please note: Cooking time includes the 10 minute standing time.

Questions & Replies

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  1. kiwiheather
    I am NOT a baker. I was skeptical about making a cake that looked like the picture. As you can see in my photo, I did!! I had a box of fresh peaches to use up & decided to try for company coming for dinner. This was great! Not too sweet, nice flavor and very light tasting. I used 3 fresh peaches & it worked great! Easy but looks much harder! Thanks Paula G for a peach recipe that doesnt have a pound of butter!!!
  2. catlover54
    I love this dish but change brown sugar to Splenda brown sugar.
  3. bestbema
    What a great recipe...I couldn't believe it was "light" when my daughter served it the other eveing! Had to make it the next day for a dinner party and it was a hit!!! Daughter's hint-use powdered buttermilk, always on hand and no waste opening a quart of fresh for just one cup! IF you don't tell them, they won't know its "light"! Thanks, Paula
  4. Chris from Kansas
    My family really enjoyed this cake! The flavor of the cake part had just the right sweetness and texture. I think the whole wheat flour added to the recipe. My 15 year old son said he couldn't even tell it was light, which is really a compliment from the fast food king! Thanks for posting.
  5. kelly in TO
    We really loved this, though made some changes and used sugar, and all white cake/pastry flour. Our cake was eaten up in seconds. Thanks so much for posting.


  1. Andrea in NH
    PaulaG, another great recipe. It tasted great and not so sweet. I followed the recipe except used plain yogurt in place of buttermilk and used pears instead of peaches cause didn't have any. Next time, I'll try the peaches.


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