Co+op Basics: Peach Upside Down Cake

We've got another Co+op Basics dessert! This time we use canned peaches as the star of the show to make a peach upside-down cake. The cake is actually super simple to make, you just need a springform pan to easily flip the cake. We served this with our newest whipped cream, Isigny St. Mere's Creme a la Vanilla Madagascar. This cake is also super affordable, and features 8 Co+op Basic products, and comes out to $1.01 per serving! The following ingredients are all part of the Basics program:

  • Tillamook butter
  • Field Day brown sugar
  • Field Day diced peaches
  • Field Day cane sugar
  • Allison Centennial Farm eggs
  • Bulk all-purpose flour
  • Field Day baking powder
  • Kilgus whole milk
Bottom Layer
Tillamook butter, softened
1/4 cup
Field Day brown sugar
1/2 cup + 1 tablespoon
Field Day diced peaches, drained
16 ounces
Cake Layer
Tillamook buter
1/4 cup
Field Day cane sugar
1/2 cup
Allison Centennial Farm egg
Bulk all-purpose flour
1 1/2 teaspoons
Field Day baking powder
1 1/2 teaspoons
1/4 teaspoon
Kilgus whole milk
1/4 cup + 2 tablespoons

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 8

Calories per serving: 373

Cost per serving: $1.01


  1. Preheat oven to 350 degrees F. Spray a 7-8 inch spring form cake pan with cooking spray.
  2. On the bottom of the cake pan, place the softened butter. Add the brown sugar and mix well. Spread evenly, and lightly press the peaches into the mixture.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In another medium bowl, cream the butter and sugar. Add the egg and beat until light and fluffy. Add the dry ingredients alternately with the milk. Beat on low until combined.
  5. Spoon and spread evenly over the peach slices. Bake for 40-45 minutes. 
  6. Let cool 5 minutes, then flip onto a cake plate. Serve warm, with ice cream or whipped cream if desired.