❤️ Introduction
There’s something comforting and nostalgic about an upside-down cake. Maybe it’s the caramelized fruit top, the tender crumb, or the simple magic of flipping a cake out of its pan to reveal a beautiful golden crown. Whatever it is, this Peach Upside-Down Cake captures all of that charm — and then some. 🍰
Made with juicy, ripe peaches and a buttery vanilla cake, this dessert brings a taste of summer to every bite. It’s easy enough for a weeknight treat, yet beautiful and impressive enough for a dinner party or special occasion. The glossy, caramel-soaked peaches make a stunning presentation, and the cake itself is moist, light, and perfectly sweetened.
Let’s dive into this sun-kissed, Southern-inspired dessert that’s as lovely as it is delicious.
🛒 Ingredients
🍑 For the Peach Topping
- 3 large ripe peaches, peeled and sliced
- ½ cup (100g) brown sugar
- ¼ cup (57g) unsalted butter
🍰 For the Cake Batter
- 1½ cups (180g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- Optional: ¼ tsp cinnamon for a warm twist
👨🍳 Directions
Step 1: Prepare the Topping
- In a small saucepan over medium heat, melt the butter with the brown sugar. Stir until smooth and bubbling.
- Pour the caramel mixture into the bottom of a 9-inch round cake pan.
- Arrange the peach slices over the caramel in a circular pattern, overlapping slightly.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 3: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Assemble and Bake
- Carefully spoon the batter over the peaches, spreading it evenly without disturbing the fruit.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10–15 minutes, then run a knife around the edges.
- Place a serving plate over the cake and carefully flip. Lift the pan off gently to reveal your golden masterpiece!
⏱️ Servings & Time
- Servings: 8–10
- Prep Time: 25 minutes
- Bake Time: 45–50 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 20 minutes
🍽️ Serving Suggestions
- Serve warm or room temperature with a scoop of vanilla ice cream.
- Drizzle with caramel sauce or whipped cream for extra indulgence.
- Garnish with fresh mint or powdered sugar for an elegant finish.
- Enjoy with cold brew, iced tea, or sweet dessert wine.
🔄 Variations
- Peach + Berry: Add a handful of raspberries or blueberries with the peach layer.
- Spiced Peach: Add ½ tsp cinnamon or ginger to the batter for cozy vibes.
- Gluten-Free: Substitute with your favorite 1:1 gluten-free flour blend.
- Mini Upside-Down Cakes: Use a muffin tin for individual servings.
🧊 Storage & Reheating
Storage:
- Store at room temperature for 1 day, or refrigerate for up to 4 days in an airtight container.
Reheating:
- Microwave individual slices for 15–30 seconds.
- Rewarm in a 300°F oven for 5–10 minutes for a just-baked taste.
❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well, or thaw and pat dry frozen slices before using.
2. Can I make it ahead of time?
Definitely. The flavors deepen after a few hours. Just store covered at room temperature or chill and reheat before serving.
3. Can I use a springform pan?
Not recommended unless it’s tightly sealed — the caramel might leak.
4. What if the cake sticks when flipping?
Make sure to butter your pan well and don’t wait too long after baking to flip — 10–15 minutes is perfect.
5. Can I add nuts?
Chopped pecans or almonds can be added to the topping for extra crunch.
6. What’s the best way to peel peaches?
Blanch in boiling water for 30 seconds, then transfer to ice water — the skins should slip right off.
7. Can I make this dairy-free?
Use plant-based butter and non-dairy milk; results may vary slightly but still taste great.
8. What size pan should I use?
A standard 9-inch round cake pan works best. Avoid glass pans as they can affect browning.
9. How can I enhance the caramel?
Add a pinch of sea salt or a splash of bourbon to the butter-sugar mix.
10. Why is my cake too moist or soggy?
Too much fruit or juice can cause this. Use ripe but firm peaches and avoid overloading the topping.
💡 Expert Tips
- Slice peaches evenly for a neat, glossy top layer.
- Don’t overmix the batter — gentle folds keep the crumb tender.
- Grease the pan generously to avoid sticking.
- Wait just 10–15 minutes before flipping — too early and it falls apart, too late and it may stick.
- Let the cake sit for a few minutes before slicing for cleaner cuts.
🏁 Conclusion
This Peach Upside-Down Cake is the essence of summer in dessert form. Ripe peaches, rich caramel, and a soft, buttery cake come together in a showstopping treat that looks as good as it tastes. It’s a timeless recipe with just the right twist — easy enough for a beginner, special enough for any occasion. 🍑
Once you’ve flipped your first one and heard the satisfied “ooohs” from your guests, this recipe will be in your permanent collection. Serve it warm, slice it thick, and don’t forget a scoop of ice cream.
Peach Upside-Down Cake Recipe – A Golden Slice of Summer
Ingredients
🍑 For the Peach Topping
- 3 large ripe peaches peeled and sliced
- ½ cup 100g brown sugar
- ¼ cup 57g unsalted butter
🍰 For the Cake Batter
- 1½ cups 180g all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup 113g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120ml whole milk
- Optional: ¼ tsp cinnamon for a warm twist
Instructions
Step 1: Prepare the Topping
- In a small saucepan over medium heat, melt the butter with the brown sugar. Stir until smooth and bubbling.
- Pour the caramel mixture into the bottom of a 9-inch round cake pan.
- Arrange the peach slices over the caramel in a circular pattern, overlapping slightly.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 3: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Assemble and Bake
- Carefully spoon the batter over the peaches, spreading it evenly without disturbing the fruit.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10–15 minutes, then run a knife around the edges.
- Place a serving plate over the cake and carefully flip. Lift the pan off gently to reveal your golden masterpiece!
Notes
Serve warm or room temperature with a scoop of vanilla ice cream. Drizzle with caramel sauce or whipped cream for extra indulgence. Garnish with fresh mint or powdered sugar for an elegant finish. Enjoy with cold brew, iced tea, or sweet dessert wine. 🔄 Variations
Peach + Berry: Add a handful of raspberries or blueberries with the peach layer. Spiced Peach: Add ½ tsp cinnamon or ginger to the batter for cozy vibes. Gluten-Free: Substitute with your favorite 1:1 gluten-free flour blend. Mini Upside-Down Cakes: Use a muffin tin for individual servings. 🧊 Storage & Reheating
Storage:
Store at room temperature for 1 day, or refrigerate for up to 4 days in an airtight container. Reheating:
Microwave individual slices for 15–30 seconds. Rewarm in a 300°F oven for 5–10 minutes for a just-baked taste. ❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well, or thaw and pat dry frozen slices before using. 2. Can I make it ahead of time?
Definitely. The flavors deepen after a few hours. Just store covered at room temperature or chill and reheat before serving. 3. Can I use a springform pan?
Not recommended unless it’s tightly sealed — the caramel might leak. 4. What if the cake sticks when flipping?
Make sure to butter your pan well and don’t wait too long after baking to flip — 10–15 minutes is perfect. 5. Can I add nuts?
Chopped pecans or almonds can be added to the topping for extra crunch. 6. What’s the best way to peel peaches?
Blanch in boiling water for 30 seconds, then transfer to ice water — the skins should slip right off. 7. Can I make this dairy-free?
Use plant-based butter and non-dairy milk; results may vary slightly but still taste great. 8. What size pan should I use?
A standard 9-inch round cake pan works best. Avoid glass pans as they can affect browning. 9. How can I enhance the caramel?
Add a pinch of sea salt or a splash of bourbon to the butter-sugar mix. 10. Why is my cake too moist or soggy?
Too much fruit or juice can cause this. Use ripe but firm peaches and avoid overloading the topping. 💡 Expert Tips
Slice peaches evenly for a neat, glossy top layer. Don’t overmix the batter — gentle folds keep the crumb tender. Grease the pan generously to avoid sticking. Wait just 10–15 minutes before flipping — too early and it falls apart, too late and it may stick. Let the cake sit for a few minutes before slicing for cleaner cuts. 🏁 Conclusion
This Peach Upside-Down Cake is the essence of summer in dessert form. Ripe peaches, rich caramel, and a soft, buttery cake come together in a showstopping treat that looks as good as it tastes. It’s a timeless recipe with just the right twist — easy enough for a beginner, special enough for any occasion. 🍑 Once you’ve flipped your first one and heard the satisfied “ooohs” from your guests, this recipe will be in your permanent collection. Serve it warm, slice it thick, and don’t forget a scoop of ice cream.