Ingredients
Method
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
🍽️ 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.
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.