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Peach Upside Down Cake is a delicious dessert that combines fresh peaches with a moist vanilla cake and a caramelized brown sugar sauce.
This is a fun alternative to the traditional pineapple upside down cake and a great way to use up fresh summer peaches. We also think you’ll love this easy dump cake and these strawberry crumb bars.
Why You’ll Love Peach Upside Down Cake
- Perfect Flavor – The combination of ripe peaches and a rich, buttery cake creates a delicious dessert that’s sure to satisfy your sweet tooth.
- Easy to Make – This delicious cake might look like it’s difficult to make but it’s surprisingly simple to prepare and always a huge hit!
- Crowd-pleaser – This cake is perfect for any occasion, whether it’s a summer picnic, a family dinner, or a festive celebration. It’s a crowd-pleaser thats perfect for peach season and can be enjoyed year-round.
- Customizable – You can easily personalize this recipe by adding your favorite spices, such as cinnamon or nutmeg, or by using different fruits like apricots, plums and apples.
What is an Upside Down Cake
An upside down cake is a type of cake that is baked in a single pan, with its toppings at the bottom. When the cake is done baking, it is flipped over onto a plate, revealing a beautifully caramelized top. The most common type of upside down cake is made with fruit, such as pineapple, peaches, apples, and berries.
Upside down cakes are often served warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream. They can be enjoyed as a dessert, a special breakfast treat, or even as a sweet treat with coffee or tea.
Peach Upside Down Cake Ingredients
- Peaches – peeled, pitted, and sliced
- Brown Sugar – caramelizes beautifully and creates a rich, golden-brown topping
- Butter – softened butter is best for this recipe
- Sugar – Adds sweetness to the cake
- Salt – enhances and balances the sweetness of the cake
- All-Purpose Flour – gives structure and strength to the cake
- Baking Powder – leavening agent that helps the cake rise
- Baking Soda – makes the cake rise
- Eggs – helps the cake rise and provides structure to the cake
- Milk– keeps the cake moist
- Sour Cream – adds extra moisture to the cake
- Vanilla – gives the cake extra flavor and enhances the overall taste of the cake
- Spices – we’re adding cinnamon and nutmeg for extra flavor
How to Make Easy Peach Upside Down Cake
- Preheat the oven and line the bottom of a deep 9 inch round cake pan with parchment paper and grease well.
- Place the peach slices in the bottom of the prepared pan in a single layer.
- In a medium sized bowl, combine the butter, brown sugar, nutmeg, and salt. Spoon brown sugar mixture over the sliced peaches in the pan and set aside.
- To make the cake, whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the sugar and butter together until smooth and fluffy. Next, add in the eggs and whisk until well incorporated. Add the milk, sour cream and vanilla and whisk until well combined.
- Add the dry ingredients and mix just until combined. Pour cake batter into the 9-inch cake pan over the peach layer.
- Place the pan into the preheated oven and bake for 45-50 minutes or until baked through, turning halfway through.
- Once baked, remove from the oven. Let the cake cool for about 20 minutes. Place a plate over the cake pan then flip it over to remove the cake from the pan. If it doesn’t come loose immediately, gently tap the bottom of the cake pan until it is released.
- Serve with a scoop of ice cream or whipped cream if desired.
Tips for Making this Delicious Peach Upside Down Cake
- The cake batter can be made using an electric mixer if desired. Simply beat the sugar and butter for 2 minutes so that it is fluffy enough.
- Do not overmix the batter once the flour mixture is added as this will cause the gluten to overdevelop resulting in a crumbly or rubbery cake.
- If the cake cools completely and will not dislodge from the cake pan when flipped, place it into an oven preheated to 350 degrees for 5 minutes so that it warms back up enough to be removed from the pan. Do not leave it in the oven for much more than 5 minutes as it will burn the cake.
Peach Upside-Down Cake Substitutions
- Canned peaches can be used if fresh peaches are not available. Be sure to drain them well before adding to the pan.
- Frozen peaches may be used instead of fresh peaches. Just make sure to thaw before making this peach cake.
- Use buttermilk instead of regular milk. Buttermilk can be made by removing 2 teaspoons of milk and whisking in 2 teaspoons of white vinegar or lemon juice. Let it set for 5 minutes before adding to recipe.
- Plain or Greek yogurt may be used instead sour cream.
- Add more spices nutmeg, or ginger to complement the peaches and add depth to the flavor.
- Add in 1/2 a teaspoon of almond extract if you love almond flavored cakes. This is my favorite ingredient to add to this cake.
Frequently Asked Questions
Do I need to peel the peaches?
Peeling the peaches is recommended for a smoother texture, but it’s not mandatory. If you prefer the texture of the peel, you can leave it on.
Can I make Peach Upside Down Cake ahead of time?
Yes, you can make the cake a day in advance. Store it in an airtight container at room temperature or in the refrigerator. Reheat slices in the microwave before serving if desired.
Can I use other fruits in place of peaches?
Yes, you can substitute other fruits such as pineapples, apples, plums, or berries. The recipe’s basic method will remain the same.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. The top should be golden brown, and the edges should start to pull away from the pan.
What should I do if the fruit sticks to the pan when I invert the cake?
If some fruit pieces stick to the pan, gently lift them off with a spatula and place them back on the cake. This is often due to the caramelized sugar hardening too quickly.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. Reheat slices in the microwave for a few seconds before serving.
Can I freeze Peach Upside Down Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw cake in the refrigerator before reheating.
More Easy Summer Dessert Recipes
Peach Upside Down Cake
Ingredients
Topping
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 teaspoon nutmeg
- 3-4 ripe peaches peeled, pitted, and sliced
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat oven and line the bottom of a deep 9 inch round cake pan with parchment paper and grease well.
- Place the peach slices in the bottom of the prepared pan in a single layer.
- In a medium sized bowl, combine butter, brown sugar, nutmeg, and salt. Spoon brown sugar mixture over the sliced peaches in the pan and set aside.
- To make the cake, whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk sugar and butter together until smooth and fluffy. Add in the eggs and whisk until well incorporated. Add the milk, sour cream and vanilla and whisk until well combined.
- Add the dry ingredients and mix just until combined.
- Pour cake batter into the 9-inch cake pan over the peach layer.
- Place the pan into the preheated oven and bake for 45-50 minutes or until baked through.
- Remove from oven and let the cake cool for about 20 minutes.
- Place a plate over the cake pan then flip it over to remove the cake from the pan. If it doesn’t come loose immediately, gently tap the bottom of the cake pan until it is released.
- Serve with a scoop of ice cream or whipped cream if desired.
This cake is super good and easy to make. I made it for a luncheon with friends and they all wanted the recipe.