Friday, August 20, 2021

Peach Upside Down Cake and the Weekly Menu #CakeSliceBakers

Fresh peaches are in season in Michigan right now and I am one happy camper.  This delicious cake starts with fresh peaches cooked in a caramel sauce and then topped with a simple white cake.  So very good.

Peach Upside Down Cake

It's time for the Cake Slice Bakers...............

cake slice bakers logo

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.


It is a new year and a new book - Little Everyday Cakes - and our choices for August 2021 were ~ 

Butterscotch Pecan Loaf

Strawberry Cake

Peach or Mango Upside Down Cake
Peach Upside Down Cake collage

I love fresh peaches so I was very excited that this cake was one of the choices for this month when peaches are ready for picking here in Michigan.  I used 2 large peaches for this cake.  I made some slight adaptations to the batter, using sour cream in place of plain yogurt because that was what I had in the refrigerator.

Peach Upside Down Cake pin

I baked this cake after dinner one night and enjoyed it for breakfast the next morning.  It is a perfect start to the day with a nice cup of coffee.

As I sat eating this cake I worked on my Weekly Menu.  This upcoming week is going to be a short one because we are leaving for vacation on Tuesday morning, heading up to the Upper Peninsula for some Pure Michigan fun.

Sunday we are having a potluck gathering at our house.  Our friends Rob and Linda are in town from AZ and some of our dive group is coming over to spend some time with them. My kids will be here also to help celebrate my birthday.  

You will find the recipe for today's Peach Upside Down Cake right below this abbreviated Weekly Menu.

Soup Saturday
Chicken Tortilla Soup

Sunday-Pot Luck Gathering
Sloppy Joes
Corn on the Cob
Whatever everyone else brings

Frank's cooking it's my Birthday

We are outta here.......

desserts, cake, peaches, cast iron cooking
Desserts, Cake
Yield: 8 servings
Author: Wendy Klik
Peach Upside Down Cake

Peach Upside Down Cake

This delicious cake starts with fresh peaches cooked in a caramel sauce and then topped with a simple white cake.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 1 1/2 sticks butter, whole stick at room temperature
  • 1/3 c. packed brown sugar
  • 2 lg or 3 med. peaches, peeled and sliced
  • 1 1/2 c. flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 c. sugar
  • 3 eggs
  • 1/4 c. sour cream
  • 1 t. vanilla


  1. Melt half stick butter in a 9" cast iron skillet over med heat.  Add the brown sugar and stir until melted and caramel consistency.  Add the peach slices in a single layer.  Set aside.
  2. In large bowl of stand mixer, beat the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each.  Turn speed to low, add 1/2 cup of the flour, the baking soda and salt to the bowl and mix until combined.  Stir in 2 Tablespoons of the sour cream.  Add another 1/2 cup of flour, followed by the remaining sour cream.  Add remaing flour and stir in the vanilla.
  3. Pour batter over the peach slices in the cast iron skillet and bake in a preheated 350* oven for 30 minutes, until golden brown and a skewer removes cleanly.
  4. Let cool on wire rack for 20 minutes before turning onto a cake platter.


Adapted from a recipe found in Everyday Little Cakes

Nutrition Facts



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  1. This looks amazing! I will have to try it.

  2. Mmmm. Cake for breakfast! P.S. I often interchange yogurt and sour cream in recipes, especially since it's so hard to find a small container of plain yogurt.

  3. Looks sticky yummy! Have a great vacation and birthday!

  4. Yum! Your cake came out so nicely! I also thought it made an excellent breakfast.


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