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Easy Brown Sugar Canned Peach Upside-Down Cake

brown sugar canned peach upside-down cake - featured image
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A simple and comforting upside-down cake featuring canned peaches and a rich brown sugar caramel topping, perfect for summer desserts and easy to make with pantry staples.

Ingredients

Scale
  • 15 oz canned peaches, drained
  • 1 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare the pan by generously buttering a 9-inch cake pan or cast iron skillet.
  2. Sprinkle the brown sugar evenly over the bottom of the pan, then pour the melted butter on top to create the caramel layer.
  3. Arrange the drained canned peach halves on top of the brown sugar layer, flat side down, snug but not overlapping.
  4. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon if using.
  5. In a large bowl, whisk the granulated sugar and eggs until pale and slightly thickened, about 2-3 minutes. Add vanilla extract and milk, then stir to combine.
  6. Gradually fold the dry ingredients into the wet ingredients gently with a spatula until just combined; do not overmix.
  7. Pour the batter evenly over the peaches and smooth the top gently with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges start pulling away from the pan.
  9. Let the cake cool in the pan for 10-15 minutes to allow the caramel to set slightly.
  10. Carefully invert the cake onto a serving plate in one smooth motion so the peaches are on top.
  11. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Use peaches packed in juice rather than syrup for balanced sweetness. Drain peaches well to avoid sogginess. Butter the pan thoroughly to prevent sticking. Let the cake cool 10-15 minutes before flipping to help caramel set. Optional cinnamon and nuts add flavor and texture. For dairy-free, swap butter for coconut oil and milk for almond or oat milk. Gluten-free option available by using gluten-free flour blend.

Nutrition

Keywords: brown sugar, canned peaches, upside-down cake, summer dessert, easy cake, caramel, peach cake

Find it online: https://merrymorsel.com/easy-brown-sugar-canned-peach-upside-down-cake-recipe-perfect-for-summer-desserts/