Amish Cook Classic: Peach Upside-Down Cake

Amish Cook Classic: Peach Upside-Down Cake, 7.4 out of 10 based on 7 ratings
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Rating: 7.4/10 (7 votes cast)

Hopefully everything is just peachy on this Mother’s Day wherever you are. Here in Ohio we are supposed get a bit of a frost tonight and then the weather is supposed to warm. So there might be some frost on the peaches here tonight.  Speaking of peaches, here is a recipe for Peach Upside Cake from the Amish Cook archives.  The photo is courtesy of a talented young Mennonite photographer, Cheryln Beidler.

Amish Cook Classic: Peach Upside Down Cake
  • 1 quart sliced peaches, drained
  • 6 tablespoons butter
  • 2 / 3 cup vegetable shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 1 /2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups flour
  • 2 teaspoons vanilla
  • 2 eggs
  1. Drain peaches and reserve syrup.
  2. Melt butter in a skillet.
  3. Add brown sugar and 2 tablespoons syrup and drained peaches to skillet.
  4. Add water to remaining syrup to make 1 cup and set aside.
  5. Cream together shortening and sugar until light and crumbly.
  6. Add eggs and vanilla.
  7. Beat until fluffy.
  8. Sift together the baking powder, salt, and flour.
  9. To the creamed mixture, add the dry mixture and 1 cup of syrup alternately, stirring after each addition till smooth.
  10. Use slotted spoon to remove peaches from skillet and spread peaches in bottom of greased 13×9 inch cake pan.
  11. Spread batter over peaches and bake at 350 degrees for 35-40 minutes, until brown and toothpick inserted in center comes out clean


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