Peach Upside-Down Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 26%
  • Fat: 7.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.5g
  • Carbohydrate: 46.1g
  • Fiber: 1.3g
  • Cholesterol: 18mg
  • Iron: 1.6mg
  • Sodium: 193mg
  • Calcium: 92mg


  • 3 tablespoons margarine
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons thawed apple juice concentrate
  • 1/4 cup sliced almonds, toasted
  • 3 cups sliced peeled peaches (about 2 pounds)
  • 3 tablespoons margarine, softened
  • 3/4 cup firmly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk


  1. Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until sugar melts, stirring constantly. Remove from heat.
  2. Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices spoke-fashion on top of the almonds, working from the center of the skillet to the edge.
  3. Cream 3 tablespoons margarine and 3/4 cup brown sugar at medium speed of a mixer for 4 minutes. Add egg and vanilla; beat well. Combine flour and next 4 ingredients (flour through salt); stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.
  4. Spoon batter evenly over peaches. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes; invert cake onto a serving plate.
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