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–+ servings

Peach Upside Down Cake With Canned Peaches

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A moist and delicious peach cake topped with juicy canned peaches, blackberries, and gooey brown sugar!
Course Dessert, Snack
Cuisine American
Keyword blackberry, eggless, gluten free, peach, upside down cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 260
Author Taleen Benson

Ingredients

For the topping:

  • ¼ cup (56g) unsalted butter melted
  • ⅓ cup (66g) brown sugar packed
  • 15 ounces canned peaches* drained
  • 1 handful blackberries*

For the cake:

  • 1 ½ cups (222g) flour* (I use Bob's Red Mill 1 to 1)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (113g) unsalted butter room temperature
  • ⅔ cup (133g) granulated sugar
  • ½ cup (113g) Greek yogurt room temperature
  • ½ cup (120ml) milk room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Grease a 9" round cake pan. To make the topping, pour melted butter into pan and sprinkle brown sugar on top, swirling to cover the entire bottom of the pan. Place a single layer of peach slices and blackberries onto the melted butter and sugar mixture and set aside.
    ¼ cup (56g) unsalted butter, ⅓ cup (66g) brown sugar, 15 ounces canned peaches*, 1 handful blackberries*
  • In a small bowl, whisk the flour, baking powder, salt, and baking soda together. Set aside.
    1 ½ cups (222g) flour*, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the Greek yogurt, milk, and vanilla extract and mix until combined. Add the dry ingredients into the wet ingredients and stir on low speed until just combined.
    ½ cup (113g) unsalted butter, ⅔ cup (133g) granulated sugar, ½ cup (113g) Greek yogurt, ½ cup (120ml) milk, 1 teaspoon vanilla extract
  • Transfer the batter into the prepared pan, spreading evenly. Place the cake pan onto a baking sheet (optional, but recommended). Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes. Use a knife to separate the sides of the cake from the pan, then invert cake onto a plate.

Notes

  • You can use fresh or frozen peaches instead of canned peaches for this recipe, and fresh or frozen blackberries.
  • You can use either AP flour or a gluten free flour blend, depending on whether you are looking to make this cake gluten free or not. 

Nutrition

Calories: 260kcal