TD Jakes’ Peach Upside Down Cake Recipe – Get It Now!

Okay, I finally did it. I’m sharing my recipe for my Peach Upside Down Cake!

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Imagine the perfect combination of a moist cake and a peach cobbler—it’s like they had an offspring. This recipe is a labor of love and a must-try for any dessert lover.

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Recipe

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Peach Upside Down Cake Recipe by TD Jakes

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Ingredients

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• 6 cups cake flour, plus more for pan

• 2 cups softened butter, plus 1 cup melted butter

• 4 1/2 cups sugar

• 10 large eggs

• 2 teaspoons vanilla extract

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 2 1/2 cups whole buttermilk

• 3 cups firmly packed brown sugar

• 4 (20 oz) cans sliced peaches, well-drained

• 2 (10 oz) jars maraschino cherries, well-drained

• Optional: Chopped pecans for garnish

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Directions

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1. Preheat the Oven: Preheat your oven to 325°F. Spray a 3” x 14” round cake pan (available at Restaurant Supply Stores) with nonstick cooking spray and coat with flour.

2. Cream Butter and Sugar: In a large bowl, beat 2 cups softened butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy.

3. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and set aside.

4. Mix Dry Ingredients: In a small bowl, combine 6 cups cake flour, baking powder, and salt.

5. Combine Wet and Dry Mixtures: Add the flour mixture to the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

6. Prepare the Topping: Divide the brown sugar evenly into the prepared cake pan(s). Pour the 1 cup melted butter over the brown sugar. Arrange the peach slices and cherries (and optional pecans) decoratively over the brown sugar mixture.

7. Bake the Cake: Pour the batter evenly over the fruit topping. Bake for 60-72 minutes, or until a wooden pick inserted in the center comes out clean. Start checking for doneness around the 60-minute mark to avoid overbaking.

8. Cool and Invert: Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.

9. Assemble the Cake: Place one cake layer, fruit side up, on a serving plate. Carefully stack the second layer, fruit side up, over the first layer.

10. Garnish: Press chopped pecans into the sides of the cake, if desired.

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Enjoy this masterpiece—a combination of a moist cake and peach cobbler in every bite! Perfect for any celebration or special gathering.

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Tip: The 3” x 14” round cake pan used in this recipe is from a restaurant supply store for professional-grade baking.

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You can find lots of packaged food here on  Nourysh. You can also find local craft cuisine on our sister site, Castiron.

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