Imperial Sugar
Dixie Crystals

Upside Down Peaches and Cream Cake


Upside Down Peaches and Cream Cake

  • 4 tablespoons unsalted butter
  • 2/3 cup Dixie Crystals Light Brown Sugar, well packed
  • 2-3 large, medium ripe peaches
  • 1 1/2 cup all-purpose flour*
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon (preferably Vietnamese)
  • 1/4 teaspoon ginger
  • 3/4 cup oil such as vegetable/olive
  • 1 cup Dixie Crystals Light Brown Sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • Crème Chantilly

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. For best removal from pan line bottom of an 8- or 9-inch pan with parchment paper.
  2. Melt first listed butter and evenly pour onto bottom of pan. Sprinkle brown sugar onto melted butter.
  3. Slice peaches in 1/4-inch-thick slices and arrange in a circle, peach slices touching each other.
  4. Sift together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
  5. In a bowl large enough to hold all ingredients whisk oil and brown sugar until well combined. Add eggs, salt and vanilla and whisk until totally smooth.
  6. Add dry ingredients in one step and mix until just combined.
  7. Spread batter over peaches and place in oven.
  8. Remove from oven when center bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 48-53 minutes.
  9. Turn pan upside down onto a serving tray while still hot.
  10. Serve warm with Crème Chantilly.