peach upside down cake recipe

Written BySheba G Updated On
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The Best peach upside down cake recipe

I love making peach upside down cake in the summer when peaches are at their best. This cake is simple to put together and always gets rave reviews from my family. The caramelized peaches on top create a beautiful and delicious finish that feels special but is really easy to achieve.

My kids get so excited when they see me pulling out the peaches for this recipe. They love the sweet, sticky topping and the soft cake underneath. It is perfect for a weekend dessert or for bringing to a family gathering. Plus, peaches are a good source of vitamins A and C and fiber, so I feel a little better about serving something sweet.

This recipe uses basic ingredients you probably already have in your pantry. It is a great way to use up ripe peaches and create a dessert that looks like you spent a lot of time on it. The best part is flipping the cake over and seeing that beautiful layer of peaches on top.

Peach Upside Down Cake

4.7 from 1889 votes

A classic upside down cake with caramelized peaches on top. This cake is moist, buttery, and perfect for showcasing fresh summer peaches.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter
1/2 cup packed brown sugar
4 ripe peaches, peeled and sliced

For the Cake

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

👨‍🍳Directions

1Preheat oven to 350 degrees F. Melt 1/4 cup butter in the 9 inch cake pan in the oven.
2Sprinkle the brown sugar evenly over the melted butter in the pan.
3Arrange the peach slices in a single layer over the brown sugar mixture.
4In a medium bowl, whisk together the flour, baking powder, and salt.
5In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
6Beat in the eggs one at a time, then stir in the vanilla extract.
7Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
8Pour the batter evenly over the peaches in the cake pan.
9Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
10Let the cake cool in the pan for 10 minutes. Then run a knife around the edge and invert the cake onto a serving plate.
11Serve warm or at room temperature.

🔧Equipment

9 inch round cake pan
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For best results, use ripe but firm peaches. You can substitute canned peaches in juice, but drain them well first. This cake is best served the day it is made.

Watch Video Of How Peach Upside Down Cake Works

This peach upside down cake is a wonderful dessert that always feels special. It is simple to make with fresh ingredients and is a guaranteed hit at any family gathering or summer cookout. I hope you enjoy making it as much as my family enjoys eating it.

❓ Frequently Asked Questions About Peach Upside Down Cake

1. Can I use canned or frozen peaches for this recipe?

Yes, you can. If using canned peaches, drain them well and pat them dry. If using frozen peaches, thaw them and drain off any excess liquid before using.

2. Why did my cake stick to the pan?

Make sure you let the cake cool for exactly 10 minutes before inverting it. If you let it cool too long, the sugar topping can harden and stick. Also, make sure your pan is well greased with the melted butter.

3. Can I make this cake gluten free?

Yes, you can substitute a 1 to 1 gluten free baking flour blend for the all purpose flour. The texture may be slightly different but it will still be delicious.

4. How do I store leftover peach upside down cake?

Store any leftover cake covered at room temperature for up to 2 days. You can also refrigerate it for up to 4 days, but let it come to room temperature before serving for the best texture.

5. Can I use other fruits instead of peaches?

Absolutely. This recipe works well with nectarines, plums, apples, or pears. Adjust the sugar slightly depending on the sweetness of the fruit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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