If you’re looking for a dessert that feels like a warm hug from summer, this Peach Upside-Down Cake Recipe is exactly what you need. I absolutely love how the caramelized brown sugar and butter blend beautifully under juicy slices of fresh peach, creating a golden crown once flipped over. It’s a dessert that’s both nostalgic and fresh — perfect for those laid-back family dinners or when friends are stopping by unexpectedly.
I remember the first time I tried making an upside-down cake, and peaches were my fruit of choice. Since then, this Peach Upside-Down Cake Recipe has become my go-to whenever I want to impress without stressing in the kitchen. You’ll find that the tender, buttery cake with its sticky, fruity topping is a total crowd-pleaser — and the best part is it’s surprisingly simple to make!
Why You’ll Love This Recipe
- Perfect Balance of Sweet and Fruity: The caramelized brown sugar pairs wonderfully with fresh peaches for a naturally sweet topping.
- Simple, Reliable Ingredients: You probably already have everything in your pantry, making it easy to whip up anytime.
- Great for All Skill Levels: Whether you’re a baking newbie or a pro, the steps are straightforward and foolproof.
- Impresses Without Stress: This recipe looks fancy but comes together in under an hour, perfect for last-minute guests.
Ingredients You’ll Need
For the Peach Upside-Down Cake Recipe, the ingredients blend classic baking staples with juicy peaches to create this delightful, tender cake. Using fresh peaches is the secret to that perfect juicy topping, so try to get ripe but firm peaches when you shop.
- Salted butter: I like using salted butter for that perfect balance of flavor in both the topping and cake.
- Brown sugar: Adds a rich caramel flavor that melts and mixes perfectly with the butter.
- Cinnamon: Just a pinch enhances the peaches’ natural sweetness without overpowering.
- Peaches: Fresh, peeled, and sliced large – ripe but firm work best for baking so they hold their shape.
- Flour: All-purpose flour is your standard for the cake’s tender crumb.
- Baking powder: This gives your cake just the right lift and fluffiness.
- Salt: Balances the sweetness throughout the cake.
- Sugar: Use granulated sugar for the cake batter to keep it light and sweet.
- Egg: Helps bind the cake together and adds richness.
- Vanilla extract: A splash really brings out warm, comforting flavor notes.
- Milk: Adds moisture and keeps the cake tender—whole milk works best if you have it on hand.
Variations
I love making this Peach Upside-Down Cake Recipe my own by swapping ingredients or adding a little twist here and there. Don’t be afraid to experiment — that’s how you find what you love most!
- Use nectarines instead of peaches: I tried this once when peaches were out of season, and the result was just as delicious with a slightly tart edge.
- Gluten-free version: Swap regular flour for a gluten-free all-purpose blend—you’ll want to watch the baking time closely.
- Add a splash of bourbon: For a boozy depth, add a tablespoon of bourbon to the batter; it’s a hit at adult gatherings.
- Top with toasted almonds: Sprinkle sliced almonds on the caramel topping before baking for extra crunch and flavor.
How to Make Peach Upside-Down Cake Recipe
Step 1: Prep the Peach Topping
Start by preheating your oven to 350°F and greasing an 8×8 baking dish with cooking spray. Melt the butter, brown sugar, and cinnamon together—microwaving in short bursts is my go-to method for even melting. Once everything is smooth, spread this caramel mixture evenly into the pan, then layer your peach slices over the top. Make sure the peaches cover the whole surface so every bite gets some fruit!
Step 2: Mix the Cake Batter
In one bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter with an electric mixer until it’s light and fluffy — this takes about 2-3 minutes and is key for a tender cake. Add the sugar and continue beating until it’s well combined. Next, mix in the egg and vanilla extract. Then, slowly add in the dry ingredients alternated with milk, beating on low speed just until combined to avoid overmixing.
Step 3: Bake and Flip
Pour the cake batter evenly over the peaches in the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. When it’s done, let it cool in the pan for about 5 minutes to let everything set — this step helps with the flipping. Use a knife to loosen the edges, then carefully invert the cake onto a large serving plate. Let it cool another 10 to 15 minutes before slicing so it holds its shape perfectly.
Pro Tips for Making Peach Upside-Down Cake Recipe
- Peach Prep Matters: Peeling the peaches makes the texture smoother and prevents any bitterness from the skin.
- Don’t Overmix the Batter: Stir until just combined to avoid a tough cake; I learned this the hard way!
- Let It Rest Before Flipping: Cooling for 5 minutes makes the caramel topping less likely to stick or run off when inverted.
- Use a Wide Plate for Flipping: A large plate helps catch any drips and makes flipping much easier and less messy.
How to Serve Peach Upside-Down Cake Recipe
Garnishes
I usually keep garnishes simple — a dollop of freshly whipped cream or a scoop of vanilla ice cream pairs beautifully. For a little extra flair, I sometimes drizzle honey or dust a light sprinkle of powdered sugar right before serving.
Side Dishes
Though it shines on its own, pairing this cake with a cup of strong coffee or a pot of herbal tea enhances the experience. If you want something fruity, a fresh berry salad or even a citrusy sorbet complements the flavors well.
Creative Ways to Present
For special occasions, I like serving individual slices with edible flowers or fresh mint leaves on top — it makes the dessert feel fancy and festive. Another fun idea is to bake mini versions in ramekins for personalized servings.
Make Ahead and Storage
Storing Leftovers
I cover leftover Peach Upside-Down Cake tightly with plastic wrap and store it in the fridge where it stays fresh for up to 3 days. I find it tastes even better the next day once the flavors have melded.
Freezing
Freezing works well if you wrap the cake tightly in foil and place it in a freezer-safe container. I usually thaw it overnight in the fridge, then bring it to room temperature before serving to keep the fruit juicy.
Reheating
To warm up leftovers, I pop a slice in the microwave for about 20 seconds or heat it briefly in a low oven—just enough to bring back that fresh-baked feeling without drying it out.
FAQs
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Can I use frozen peaches for this Peach Upside-Down Cake Recipe?
Yes, you can! Just make sure to thaw them fully and drain any excess liquid before placing them in the pan to avoid a soggy cake. Patting the peaches dry with paper towels helps keep the batter from getting too wet.
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What’s the best way to peel peaches easily?
I like blanching peaches in boiling water for about 30 seconds, then quickly plunging them into ice water. This loosens the skin so it slips off easily with your fingers or a small knife.
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Can I make this cake in a larger pan?
You can, but baking times will vary. For a 9×13 pan, expect it might take closer to 50-55 minutes; just keep an eye on it and check with a toothpick for doneness.
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Is the cake suitable for guests with dietary restrictions?
The recipe can be adapted to gluten-free by swapping regular flour for a gluten-free blend. For dairy-free, use vegan butter and a milk substitute like almond or oat milk. Just be mindful the texture and flavor may be slightly different but still delicious!
Final Thoughts
This Peach Upside-Down Cake Recipe is one of those desserts that always brings smiles around the table. I love how the sweet, gooey topping perfectly complements the soft cake underneath, and you’ll appreciate how easy it is to make even on a busy day. If you want a dessert that feels homemade with a touch of elegance, this cake is your new best friend in the kitchen. Give it a try, and I bet you’ll be making it again and again — your friends and family will thank you!
Print
Peach Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Upside-Down Cake is a delightful dessert featuring caramelized peach slices on top of a moist, buttery cake. The sweet and spiced peach topping pairs perfectly with the tender vanilla-flavored cake base. Easy to prepare and perfect for warm weather or any occasion that calls for a fruity, classic treat.
Ingredients
For the Peach Topping:
- 6 tablespoons salted butter
- 2/3 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 3 large peaches, peeled and sliced large (about 2 cups)
For the Cake:
- 1 1/4 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch baking dish with cooking spray to prevent sticking.
- Make the peach topping: In a microwave-safe bowl, combine 6 tablespoons butter, 2/3 cup brown sugar, and 1/4 teaspoon cinnamon. Microwave until the butter melts, then stir until the mixture is smooth. Pour this mixture evenly into the prepared baking pan. Arrange the peeled and sliced peaches evenly over the brown sugar mixture. Set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together 1 1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until light and fluffy. Gradually beat in 3/4 cup granulated sugar until well combined.
- Add egg and vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and 1/2 cup milk to the butter mixture, starting and ending with the dry ingredients. Beat on low speed just until blended after each addition to avoid overmixing.
- Assemble and bake: Spread the batter evenly over the arranged peaches in the baking pan. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool and invert: Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a large serving plate so the peach topping is on top. Cool for an additional 10 to 15 minutes before serving.
- Serve: Serve the cake warm for the best flavor and texture experience.
Notes
- Peel peaches by blanching them in boiling water for 30 seconds and then transferring to ice water; skins will slip off easily.
- You can use fresh or canned peaches; if canned, drain well to avoid soggy topping.
- For a more caramelized flavor, you can broil the inverted cake for 1-2 minutes after baking, watching carefully to prevent burning.
- This cake is best served warm but can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Substitute milk with buttermilk for a tangier flavor and more tender crumb.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
