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    Home » Recipes » Amish Cakes

    Amish Peach Upside-Down Cake

    Published: May 9, 2022 · Updated: May 12, 2022 by Kevin Williams | 2 Comments

    Jump to Recipe
    Amish Peach-upside down cake, a perennial fan favorite.

    Hopefully everything is just peachy  wherever you are. Peaches are something that are great year-round.  In season, there's nothing better.  Whenever we vacation in South Carolina (SIGH, it's been years), often in August, there would be vendors selling peaches from bushel baskets along the road-side.  When the season is just right, those peaches are near-perfect.  During the winter, there's nothing better than biting into a fresh peach to remind one of summer. There's nothing better than this Amish peach upside-down cake to transport one to summer, no matter what time of year!

    This Amish peach upside-down cake recipe is an old classic, an old favorite. A talented young Mennonite photographer took the photo for me, years ago. She's married now and living in Iowa, but it was fun meeting her. She showed up once at a library talk of mine in Pennsylvania and asked if she could take some photos for Amish365.com So I said "sure",why not?

    Peaches are popular in Amish kitchens. They can well, so peaches can be enjoyed year-round. And when they are fresh they can be turned into jams, spreads, breads, pies, and other desserts. Peach fried pies are often a favorite, the filling being packed into the sugary crust.

    Peach trees are popular on Amish farmsteads, generally growing well in the temperate Midwestern climate that many Plain people inhabit. Peach trees, if you can keep them from getting nipped by late-season frosts, are generally easy to grow.

    Note on this recipe: an Amish cook would use home-canned peaches with its own syrup, If you are making this at home you can use home-canned peaches, store-bought peaches in syrup, or fresh peaches and make your own syrup., Making the syrup is easy, just take a ½ cup brown sugar (dark) and ½ cup water and simmer over medium heat, stirring until just thickened. Then set aside and follow recipe.

    Get your peaches (and some roman candles while you are at it!), this is one of the last (or first) spots in South Carolina to get your peach fix.

    Meanwhile, use the freshest peaches you can for this amazing cake!

    Start with fresh peaches!

    And slice them up!

    Slice them up!

    Peach upside-down cake is one of those staples of Amish church gatherings. Refreshing and fruity, it can double as dessert or a breakfast food. The cake is very portable, it holds together very well on a bumpy buggy ride to and from church. So, yes, peach upside-down cake has definitely become an Amish. I imagine this recipe would work just as well with nectarines or apricots if you wanted to experiment. I'd also be tempted to add a teaspoon or two of cinnamon.

    Amish Peach-upside down cake, a perennial fan favorite.

    Jump to:
    • 🍑 Amish Peach Upside-Down Cake
    • 📋 Instructions
    • 🍑 More Amish Peach Recipes
    • 🖨️Full Recipe

    🍑 Amish 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

    📋 Instructions

    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 to 40 minutes.

    🍑 More Amish Peach Recipes

    Miriam Peachy's Peach Cobbler - So good!

    Peach Dump Cake - Wow!

    Peach Strudel - Classic!

    🖨️Full Recipe

    Amish Peach Upside-Down Cake

    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American, Amish

    Ingredients
      

    • 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
    • a 2 eggs

    Instructions
     

    • Drain peaches and reserve syrup.
    • Melt butter in a skillet.
    • Add brown sugar and 2 tablespoons syrup and drained peaches to skillet.
    • Add water to remaining syrup to make 1 cup and set aside.
    • Cream together shortening and sugar until light and crumbly.
    • Add eggs and vanilla.
    • Beat until fluffy.
    • Sift together the baking powder, salt, and flour.
    • To the creamed mixture, add the dry mixture and 1 cup of syrup alternately, stirring after each addition till smooth.
    • Use slotted spoon to remove peaches from skillet and spread peaches in bottom of greased 13×9 inch cake pan.
    • Spread batter over peaches and bake at 350 degrees for 35 to 40 minutes.
    Tried this recipe?Let us know how it was!

    « 5 Amish "Mother's" Recipes
    The Amish Cook: Frozen Mocha Cheesecake »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Hollandlady

      July 23, 2021 at 4:10 pm

      I think there is a step missing. What about the cake batter? 😀

      Reply
      • Kevin Williams

        July 23, 2021 at 4:15 pm

        Thanks for pointing that out, I corrected the omission!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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