Peach topsy-turvies are peachy little upside-down cakes (1950)

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Peach topsy-turvies are peachy little upside down cakes (1950)

Peachy little upside down cakes called peach topsy-turvies

Your family will turn handsprings when they see this upside-down cake.

Bake these juicy, tender little peach topsy-turvies in individual cups made with luscious Karo Syrup and golden cling peach halves. Each one served hot and swimming in its own sauce.

Karo brings out the true flavor of peaches and other fruits… makes all food more satisfying… and adds vital food energy.

Peach topsy-turvies - peachy little upside-down cakes

How to bake a classic peach meringue cake (1950)

Peach topsy-turvies recipe

Each in its own juicy sauce!


1/3 cup Karo Syrup, Red Label or Blue Label
2 tablespoons butter or margarine
1/4 cup brown sugar
2 tablespoons lemon juice
4 maraschino cherries
1 #2 1/2 can well-drained cling peach halves


Boil first 3 ingredients 1 minute. Add lemon juice. Divide equally into 7 greased custard cups. Put half cherry in center of each cup. Place peaches cut side down in syrup mixture. Cover peaches equally with batter. Bake in moderate oven (375 F) 20 to 25 minutes. Turn out on serving dishes; serve warm. Makes 7.

Topsy-turvy batter: Combine 1/2 cup Karo Syrup, 1/4 cup syrup drained from peaches, 1/4 teaspoon almond extract, and 1/2 teaspoon vanilla. Place 1/4 cup shortening in bowl; stir until softened. Sift 1 cup sifted cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt over shortening. Add 1 unbeaten egg and half the Karo mixture. Mix and combine all ingredients, the beat 1 minute. Add remaining liquid; beat 1 minute.

Peach topsy-turvies eretro recipe

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One Response

  1. I enjoyed finding this 1950’s recipe. I was married in 1950. I did not know how to cook, or even have a cookbook, but I had bought a magazine. I think it was in that magazine that I found the recipe for Peachy Little Upside Downs, plus recipes for a main dish and a Hawaian salad. That first day, while my husband was at work, I walked to a grocery store and bought the ingredients for our first supper, came home, and spent the day putting it together, as well as setting the table with the new Russell Wright dishes we had bought. Each day, I followed recipes in that magazine, walked to the store, bought the ingredients and fixed the meal. My husband thought I was a wonderful cook, and had no idea that I was learning. If I made that dessert today, I would use a cake mix for the batter, but follow the rest of the instructions as written.
    Thanks for posting this. Carol Oxner

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