Peach Upside-Down Cake Recipe – Moist, Caramelized, and Bursting with Summer Flavor

🎉 Introduction

Nothing says summer like a buttery slice of Peach Upside-Down Cake. This stunning dessert is deceptively simple to make and guaranteed to impress. With a glossy layer of caramelized peaches on top and a soft, vanilla-infused cake beneath, every bite is packed with juicy, sweet flavor and moist, melt-in-your-mouth texture.

Whether you serve it slightly warm with whipped cream or chilled from the fridge, this cake is a crowd-pleaser. The best part? No frosting required—just flip it and enjoy the naturally beautiful, golden topping.

🧰 Equipment Needed

• 9-inch round cake pan (or cast iron skillet)
• Mixing bowls
• Measuring cups and spoons
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Saucepan (for caramel)
• Cooling rack
• Knife and cutting board

🛒 Ingredients

For the Peach Topping

• 2–3 fresh peaches, peeled and sliced (about 1/2-inch thick)
• ¼ cup unsalted butter
• ½ cup brown sugar, packed
• Optional: ½ tsp cinnamon or cardamom

For the Cake Batter

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup milk (whole or 2%)

👩‍🍳 Directions

Step 1. Prepare the Pan and Preheat Oven

• Preheat oven to 350°F (175°C).
• Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2. Make the Caramel Peach Topping

• In a small saucepan over medium heat, melt ¼ cup butter.
• Stir in ½ cup brown sugar and cook for 1–2 minutes until it becomes a thick, glossy sauce.
• Pour the caramel into the bottom of the cake pan and spread evenly.
• Arrange peach slices in a circular pattern over the caramel, slightly overlapping.

Step 3. Make the Cake Batter

• In a mixing bowl, cream ½ cup softened butter and ¾ cup sugar until light and fluffy (about 3 minutes).
• Add eggs one at a time, beating well after each.
• Mix in 1 tsp vanilla extract.

Step 4. Combine Dry Ingredients

• In a separate bowl, whisk together:
  • 1½ cups flour
  • 1½ tsp baking powder
  • ¼ tsp salt

Step 5. Mix the Batter

• Add dry ingredients to the wet ingredients in 3 parts, alternating with the ½ cup milk.
• Start and end with flour.
• Mix until just combined—do not overmix.

Step 6. Assemble the Cake

• Carefully spoon the batter over the arranged peaches.
• Spread gently to cover without disturbing the pattern.

Step 7. Bake

• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes.

Step 8. Invert and Serve

• Run a knife around the edge of the cake to loosen.
• Place a serving plate on top of the pan, and carefully invert.
• Lift off the pan and peel away parchment.
• Let cool slightly before slicing and serving.

🍽️ Servings & Timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 45 minutes
• Cooling time: 15 minutes
• Total time: ~1 hour 20 minutes

🧊 Storage & Reheating

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Reheat: Warm individual slices in microwave for 15–20 seconds.

🥄 Variations

• Peach & Berry: Add a few raspberries or blueberries for color and flavor.
• Peach Bourbon Twist: Stir 1 tbsp bourbon into the caramel.
• Upside-Down Muffins: Use a muffin tin to make mini versions!
• Cinnamon Swirl: Add a cinnamon-sugar swirl into the batter.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs

1. Do I have to peel the peaches?
Peeling gives a smoother finish, but you can leave skins on for a rustic look.

2. Can I use canned or frozen peaches?
Yes—just drain well and pat dry. Fresh is best for texture.

3. Why is my cake too wet on top?
It’s likely underbaked. Check doneness with a toothpick and bake longer if needed.

4. What if I don’t have a round pan?
You can use an 8-inch square pan or a 10-inch cast iron skillet.

5. Can I make it ahead of time?
Yes! Bake, cool completely, then cover and refrigerate. Reheat before serving if desired.

6. What’s the best way to flip the cake?
Use oven mitts, invert quickly but gently, and do it over a clean surface to catch any drips.

7. Can I make this dairy-free?
Yes—use plant-based butter and milk.

8. Is this cake very sweet?
It’s naturally sweet from peaches and caramel, but not overly sugary.

9. Can I use white sugar instead of brown for the topping?
Brown sugar gives a richer caramel flavor, but white can be used in a pinch.

10. What can I serve it with?
Try vanilla ice cream, whipped cream, or a drizzle of yogurt!

🏁 Conclusion

This Peach Upside-Down Cake is a beautiful, nostalgic dessert that highlights the sweet juiciness of ripe peaches and delivers a golden, buttery finish. With its caramelized top and soft vanilla cake base, it’s a showstopper that’s shockingly easy to make. Flip your way to summer dessert perfection with this easy recipe—because upside-down never tasted so right!

Adam

Peach Upside-Down Cake Recipe – Moist, Caramelized, and Bursting with Summer Flavor

Nothing says summer like a buttery slice of Peach Upside-Down Cake. This stunning dessert is deceptively simple to make and guaranteed to impress. With a glossy layer of caramelized peaches on top and a soft, vanilla-infused cake beneath, every bite is packed with juicy, sweet flavor and moist, melt-in-your-mouth texture. Whether you serve it slightly warm with whipped cream or chilled from the fridge, this cake is a crowd-pleaser. The best part? No frosting required—just flip it and enjoy the naturally beautiful, golden topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

For the Peach Topping

• 2 –3 fresh peaches peeled and sliced (about 1/2-inch thick)
• ¼ cup unsalted butter
• ½ cup brown sugar packed
• Optional: ½ tsp cinnamon or cardamom

For the Cake Batter

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup milk whole or 2%

Equipment

• 9-inch round cake pan (or cast iron skillet)
• Mixing bowls
• Measuring cups and spoons
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Saucepan (for caramel)
• Cooling rack
• Knife and cutting board

Method

 

Step 1. Prepare the Pan and Preheat Oven

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2. Make the Caramel Peach Topping

1. In a small saucepan over medium heat, melt ¼ cup butter.
2. Stir in ½ cup brown sugar and cook for 1–2 minutes until it becomes a thick, glossy sauce.
3. Pour the caramel into the bottom of the cake pan and spread evenly.
4. Arrange peach slices in a circular pattern over the caramel, slightly overlapping.

Step 3. Make the Cake Batter

1. In a mixing bowl, cream ½ cup softened butter and ¾ cup sugar until light and fluffy (about 3 minutes).
2. Add eggs one at a time, beating well after each.
3. Mix in 1 tsp vanilla extract.

Step 4. Combine Dry Ingredients

1. In a separate bowl, whisk together:
2. 1½ cups flour
3. 1½ tsp baking powder
4. ¼ tsp salt

Step 5. Mix the Batter

1. Add dry ingredients to the wet ingredients in 3 parts, alternating with the ½ cup milk.
2. Start and end with flour.
3. Mix until just combined—do not overmix.

Step 6. Assemble the Cake

1. Carefully spoon the batter over the arranged peaches.
2. Spread gently to cover without disturbing the pattern.

Step 7. Bake

1. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
2. Let cool in the pan for 10 minutes.

Step 8. Invert and Serve

1. Run a knife around the edge of the cake to loosen.
2. Place a serving plate on top of the pan, and carefully invert.
3. Lift off the pan and peel away parchment.
4. Let cool slightly before slicing and serving.

Notes

🧊 Storage & Reheating
Room temperature: Store covered for up to 2 days.

Refrigerator: Keeps well for up to 5 days.

Freezer: Wrap slices individually and freeze for up to 2 months.

Reheat: Warm individual slices in microwave for 15–20 seconds.

🥄 Variations
Peach & Berry: Add a few raspberries or blueberries for color and flavor.

Peach Bourbon Twist: Stir 1 tbsp bourbon into the caramel.

Upside-Down Muffins: Use a muffin tin to make mini versions!

Cinnamon Swirl: Add a cinnamon-sugar swirl into the batter.

Gluten-Free Version: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs
1. Do I have to peel the peaches?
Peeling gives a smoother finish, but you can leave skins on for a rustic look.

2. Can I use canned or frozen peaches?
Yes—just drain well and pat dry. Fresh is best for texture.

3. Why is my cake too wet on top?
It’s likely underbaked. Check doneness with a toothpick and bake longer if needed.

4. What if I don’t have a round pan?
You can use an 8-inch square pan or a 10-inch cast iron skillet.

5. Can I make it ahead of time?
Yes! Bake, cool completely, then cover and refrigerate. Reheat before serving if desired.

6. What’s the best way to flip the cake?
Use oven mitts, invert quickly but gently, and do it over a clean surface to catch any drips.

7. Can I make this dairy-free?
Yes—use plant-based butter and milk.

8. Is this cake very sweet?
It’s naturally sweet from peaches and caramel, but not overly sugary.

9. Can I use white sugar instead of brown for the topping?
Brown sugar gives a richer caramel flavor, but white can be used in a pinch.

10. What can I serve it with?
Try vanilla ice cream, whipped cream, or a drizzle of yogurt!

🏁 Conclusion
This Peach Upside-Down Cake is a beautiful, nostalgic dessert that highlights the sweet juiciness of ripe peaches and delivers a golden, buttery finish. With its caramelized top and soft vanilla cake base, it’s a showstopper that’s shockingly easy to make. Flip your way to summer dessert perfection with this easy recipe—because upside-down never tasted so right!