Made to recipe with two minor tweaks: used brown sugar for the peaches & dusted the very smallest amount of nutmeg on the fruit before topping with batter. Pretty inexpensive at this time of year if you can source ready-to-cook seconds from an orchard or fruit stand.
Peach Upside-Down Cake
carolfitz Posted: 09/28/09
SarahM52 Posted: 05/20/09
I really liked this and it was very easy to make. I think the carmel sauce really tops it off. I will definitely make it again.
Lou Bear Posted: 08/28/10
Quite delicious. I have never made an upside-down cake before and thus have no frame of reference. However, this was simple, smelled great when baking, and was delicious with some ice cream. I didn't use any caramel, not having any on hand, but would suggest that next time. Also I used brown sugar and nutmeg for the peaches as suggested and will continue doing so.
JudithInBklyn Posted: 09/05/11
I made this twice and learned that if the peaches are too ripe, the cake will not cook thoroughly or still seem overly moist when done. The second time, I used more firm peaches and the cake was better. I still have issues with the peaches sticking to the pan even with a springform, but it still looks and tastes great.
rstarrlemaitre Posted: 08/15/13
A great moist cake, but I mistakenly used white peaches not yellow, so the fresh peach taste wasn't quite what I hoped. Glad I used firm peaches though, or this seems like it would have stuck to the pan. Great pop of caramel to each bite, and a nice "peaches and cream" effect from serving with the ice cream.
FarmerD Posted: 09/21/14
Liked it a lot. Will probably use a bit more cornstarch next time, since the peaches were more gooey than I'd have preferred. It did, take longer to bake than indicated.