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Peach Upside Down Cake

Our recipe for Peach Upside Down Cake makes a stunning presentation. And it's easier than you'd think to pull together. Peaches are arranged in a cake pan than topped with a delicious batter. There's no need to even peel the peaches as the skin gets tender while baking and helps give the cake its beautiful appearance. Our Peach Upside Down Cake is a perfect dessert for summer nights.
  • Cooking time50 min
  • Prep time20 min
  • Portions 12
recipe image Peach Upside Down Cake


  • 1/2 cup plus 3 tablespoons Country Crock® Plant Butter with Avocado Oil Sticks, divided
  • 1/2 cup light brown sugar
  • 3 to 4 firm peaches, unpeeled and sliced about 1/2-inch thick
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup oat milk
Energy (kcal)168 kcal
Energy (kJ)704 kJ
Protein (g)2.7 g
Carbohydrate incl. fibre (g)38.3 g
Carbohydrate excl. fibre (g)37.3 g
Sugar (g)25.6 g
Fibre (g)1.1 g
Fat (g)0.8 g
Saturated fat (g)0.2 g
Unsaturated fat (g)0.4 g
Monounsaturated fat (g)0.2 g
Polyunsaturated fat (g)0.2 g
Trans fat (g)0.0 g
Cholesterol (mg)21 mg
Sodium (mg)104 mg
Salt (g)0.26 g
Vitamin A (IU)148 IU
Vitamin C (mg)2.4 mg
Calcium (mg)57 mg
Iron (mg)0.50 mg
Potassium (mg)103 mg


  1. Preheat oven to 350 degrees. Grease a 9-inch cake pan. Line bottom of pan with a round of parchment paper and grease that as well.
  2. Melt 3 tablespoon Country Crock Plant Butter, and pour evenly over bottom of pan. Sprinkle brown sugar over the the Plant Butter. Arrange peaches in a pattern on bottom of the pan.
  3. In a medium bowl, combine flour, baking powder, cinnamon and salt; set aside.
  4. In a large bowl, beat remaining 1/2 cup Plant Butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add flour mixture and oat milk to Plant Butter mixture, beating on low speed after each addition until just combined. Spread batter evenly over the peaches in the pan.
  5. Bake 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.
Frozen peaches can be substituted for fresh. Thaw about 3 to 4 cups peaches and arrange in pan. Feel free to use your favorite plant based milk. We like oat milk but almond works as well. Canned coconut milk can be used and gives the cake a richer texture.