Peach Upside Down Cake

SERVES: 10-12


  • 4 peeled, pitted and thickly sliced fresh yellow peaches
  • 1 cup of loosely packed light brown sugar
  • 4 tablespoons of soft unsalted Dutch Farms butter


  • 2 sticks of soft unsalted Dutch Farms butter
  • 1 3/4 cups of sugar
  • 2 teaspoons of vanilla extract
  • 3 cups of all purpose flour
  • 1 tablespoon of baking powder
  • pinch of salt
  • 1 1/4 cups of whole milk
  • 3 large Dutch Farms Eggs


  • Preheat the oven to 350°.
  • Peaches: Melt the butter over low heat in a medium sized saute pan and whisk in the brown sugar until completely combined.
  • Pour the mixture into a buttered and floured 8 inch cake pan (2 inch deep) and evenly layer/fan the peaches until they are used up.  Set the pan aside.
  • Cake: In a standing mixer with the paddle attachment cream together the butter and sugar.  Once it is whipped add in the vanilla and eggs one at a time.  Stop and scrape in between eggs.
  • In a separate large bowl whisk together the flour, baking powder and salt until combined and add it to the creamed butter-sugar mixture alternating with the milk.  Alternate with the milk beginning with the dry ingredients and ending with the dry ingredients.  Stop and scrap often.
  • Pour the cake batter over top of the peaches in the prepared cake pan and bake at 350° for 70 to 80 minutes.
  • Let the cake cool for 20 minutes before flipping it over onto your serving dish.