Peach Upside Down Cake

Peach upside down cake is one of those delightful treats that bring summer right to your table — even when the season’s over. I first made this recipe on a warm weekend when fresh peaches were just perfect, and I wanted a simple yet impressive dessert that could highlight their natural sweetness. The caramelized peaches resting atop a moist, buttery cake always make for a stunning presentation and a taste that feels both comforting and a little special.

This cake is a beautiful twist on the classic pineapple upside down cake, offering a softer, fruitier flavor with the luscious juiciness of peaches. It’s the kind of dessert that invites you to slow down, enjoy the moment, and maybe even share a second slice.

If you’re a fan of cozy, fruit-forward desserts with that touch of caramelized magic, stick around — I’m going to walk you through every step so you can bake this showstopper with confidence.

Why I Love This Recipe

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What makes peach upside down cake so special? For me, it’s all about the balance of textures and flavors. The peaches, caramelized in a buttery brown sugar glaze, become sweet, tender, and almost jammy. Below that, the cake layer is soft, buttery, and perfectly moist — a simple vanilla sponge that lets the peaches really shine.

This isn’t just any cake. It’s nostalgic, reminiscent of summer picnics, family gatherings, and those moments when homemade sweets feel like the ultimate comfort.

Another reason I love it: it’s straightforward to make but yields an impressive result. The cake bakes right over the caramelized peaches, so when you flip it, you get that beautiful glossy fruit topping without the fuss of assembling layers or making separate glazes.

If you enjoy desserts that are both elegant and homey, this recipe is a winner. Plus, it’s versatile — you can switch out peaches for other stone fruits or even apples if you like, but there’s something magical about fresh peaches in this cake that feels like a summer hug.

Ingredients for Peach Upside Down Cake

Let’s talk ingredients because what you use really makes or breaks this cake.

First, the peaches. Fresh, ripe peaches are ideal because they bring natural sweetness and juiciness. If peaches aren’t in season, you can use high-quality frozen peaches, but fresh is best. You’ll need about 4 medium peaches, peeled and sliced.

The caramel topping calls for brown sugar and unsalted butter — this creates that luscious, golden glaze that coats the peaches beautifully.

For the cake batter, basic pantry staples come into play: all-purpose flour, baking powder, salt, granulated sugar, eggs, whole milk, and vanilla extract. I prefer using whole milk for richness, but you can substitute with buttermilk or a dairy-free milk if needed.

Butter is key both in the caramel topping and the batter itself. Using unsalted butter allows you to control the saltiness perfectly.

This recipe leans on simple, wholesome ingredients that you probably have on hand, making it a great dessert for both planned gatherings and spontaneous baking sessions.

How Much Time Will You Need

From start to finish, you’re looking at roughly an hour and a half.

• Preparation takes about 30 minutes, including peeling and slicing the peaches and making the caramel topping and batter.
• Baking will require about 40 to 45 minutes.
• It’s important to let the cake cool for 15-20 minutes before flipping so the caramel sets properly and the peaches don’t stick.

So, this isn’t a quick “mix and bake” cake, but the time investment is totally worth it — especially when you see the stunning golden peaches on top.

How to Make This Peach Upside Down Cake

Here’s the step-by-step to help you bake this cake perfectly.

Step 1: Prepare the peaches

Start by peeling your peaches. The easiest way is to blanch them in boiling water for about 30 seconds, then immediately transfer to ice water — the skins will slip right off. Slice each peach into even wedges, around 1/4 inch thick. Set aside.

Step 2: Make the caramel topping

In a 9-inch cast-iron skillet or oven-safe pan, melt 6 tablespoons of unsalted butter over medium heat.

Once melted, stir in 3/4 cup of packed brown sugar. Cook gently, stirring frequently, until the sugar dissolves and the mixture bubbles slightly — about 3 to 5 minutes. Be careful not to burn it.

Remove from heat and arrange the peach slices neatly in the caramel, slightly overlapping. The peaches will soften and release juices as they bake, so a tight pattern makes for a beautiful presentation.

Step 3: Prepare the cake batter

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

In a separate bowl, beat 1/2 cup unsalted butter (softened) with 3/4 cup granulated sugar until fluffy and pale — about 3 minutes using an electric mixer.

Add 2 large eggs, one at a time, beating well after each addition.

Mix in 2 teaspoons vanilla extract.

Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined — don’t overmix.

Step 4: Assemble and bake

Pour the cake batter evenly over the arranged peaches in the skillet. Spread gently with a spatula to cover all the fruit.

Place the skillet in a preheated oven at 350°F (175°C). Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown around the edges.

Step 5: Cool and invert

Remove the cake from the oven and let it cool for 15-20 minutes.

Run a knife carefully around the edges to loosen the cake.

Place a large serving plate or cake stand over the skillet and invert it quickly but carefully.

Lift off the skillet to reveal your glossy peach-topped cake.

Let it cool a bit more before slicing and serving.

Substitutions

There’s some flexibility to tailor this cake to your pantry or preferences.

If you don’t have fresh peaches, frozen peach slices work well — just thaw and drain excess moisture before arranging.

You can swap the whole milk for buttermilk or a non-dairy alternative like almond or oat milk. Just remember that buttermilk will add a slight tang and make the cake even more tender.

Butter can be substituted with coconut oil for a dairy-free option, but it will change the flavor slightly.

Brown sugar can be replaced with coconut sugar or muscovado for a deeper caramel note.

If you want a gluten-free version, swap all-purpose flour for a gluten-free flour blend, but keep the baking powder to help with rise.

Best Side Dishes for Peach Upside Down Cake

This cake pairs beautifully with light and fresh accompaniments to balance its rich sweetness.

• A scoop of vanilla bean ice cream adds creamy, cold contrast.
• Fresh whipped cream with a hint of cinnamon or nutmeg enhances the cozy flavors.
• A simple green salad with a citrus vinaigrette can cleanse the palate and bring a fresh twist to your dessert course.

Serving and Presentation Tips

Serving peach upside down cake is a moment to impress, so presentation matters. Right after flipping the cake, let the caramelized peaches glisten under the light — they’re the star of the show.

For an elegant touch, garnish with a few fresh peach slices or a sprig of fresh mint. If you like, dust the edges lightly with powdered sugar to add a delicate contrast to the golden peaches.

Serve slices on simple white plates to highlight the beautiful colors, and accompany with a small dollop of whipped cream or a scoop of vanilla ice cream on the side for that perfect creamy balance.

You can also warm individual slices slightly before serving, which intensifies the caramel aroma and makes the cake feel freshly baked.

Tips and Tricks to Make This Recipe Even Better

To get the absolute best results with this cake, here are some insider tips I’ve picked up from making it over and over.

• Choose perfectly ripe peaches. They should be fragrant and slightly soft to the touch. Overripe peaches will get too mushy, and underripe ones won’t caramelize nicely.
• Don’t skip the peeling. The peach skin can become tough and bitter when caramelized. Blanching to peel is quick and worth the effort for a silky texture.
• Use a heavy-bottomed or cast-iron skillet. It distributes heat evenly, helping the caramel cook without burning and creating a beautiful crust on the bottom.
• Let the cake cool before flipping. Patience here means your cake won’t stick or break apart. About 15-20 minutes is usually perfect.
• Mix the batter gently. Overmixing will make the cake tough. Stir just until the flour disappears.
• Add a pinch of cinnamon or nutmeg to the batter or the caramel for an added layer of warmth if you like a subtle spice.
• If you want extra moisture, brush the peach slices lightly with melted butter before adding the caramel mixture.

Common Mistakes to Avoid

Making peach upside down cake is simple, but a few pitfalls can trip up even experienced bakers.

• Not peeling the peaches. Leaving skin on can result in an unpleasant texture and bitterness once caramelized.
• Using underripe or very firm peaches. This affects the softness and flavor — the peaches may remain hard and won’t absorb the caramel well.
• Overcooking the caramel. If your sugar mixture browns too much, it can taste burnt and bitter.
• Flipping the cake too soon. If you invert it while still too hot, the peaches might stick or the topping could slide off.
• Overmixing the batter. This can develop gluten and make the cake dense and chewy, not soft and tender.
• Not greasing the pan properly. The caramel helps prevent sticking, but a lightly greased pan ensures the cake releases cleanly.

How to Store It

To keep your peach upside down cake fresh:

• Allow it to cool completely after baking and flipping.
• Store leftovers in an airtight container at room temperature if you plan to eat within 1-2 days.
• For longer storage, wrap the cake tightly in plastic wrap or foil and refrigerate for up to 4 days.
• When ready to enjoy again, warm slices in the microwave for 15-20 seconds or in a low oven to revive the softness and caramel shine.
• Avoid freezing if possible, as the texture of the peaches may become watery upon thawing.

FAQ

Can I use canned peaches instead of fresh?
Yes, but drain them well to avoid excess moisture. Fresh peaches are best for flavor and texture.

Can I make this cake vegan?
You can substitute butter with vegan butter and use a flax egg or other egg replacer. Use a non-dairy milk alternative like almond or oat milk.

What if I don’t have a cast-iron skillet?
A heavy, oven-safe pan will work, but avoid thin pans that may cause uneven cooking or burning.

Can I prepare the cake ahead of time?
You can assemble the cake and refrigerate it before baking, but bake it fresh for best results. Once baked, store as described above.

Is it okay to use frozen peaches?
Yes, thaw and drain them well before use to prevent the cake from becoming soggy.

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