This cake combines the warm, nostalgic charm of upside down cakes with the bright, juicy flavor of peaches. It’s easy to make with fresh, canned, or frozen peaches, and it looks impressive without requiring any decorating skills. Each bite is a perfect balance of tender cake and syrupy peach topping—comforting, fruity, and full of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Peaches (fresh, canned, or frozen and thawed)
Unsalted butter
Brown sugar
All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Whole milk or buttermilk
Vanilla extract
Directions
Preheat your oven to 350°F.
Melt butter in a 9-inch round cake pan or skillet. Sprinkle the brown sugar evenly over the melted butter.
Arrange peach slices in a circular pattern over the sugar mixture.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat the granulated sugar and eggs until light and fluffy.
Add milk and vanilla to the wet mixture and stir until combined.
Gradually mix in the dry ingredients until the batter is smooth.
Carefully pour the batter over the peaches, spreading it evenly.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5–10 minutes, then invert onto a serving plate. Let it sit for another few minutes before lifting the pan to reveal the peach topping.
Servings and timing
This recipe makes one 9-inch round cake, serving approximately 8 people. Prep time: 15–20 minutes Cook time: 35–45 minutes Total time: 50 minutes to 1 hour 5 minutes
Variations
Spiced version: Add ground cinnamon or nutmeg to the cake batter or sprinkle over the peaches.
Bourbon peach: Add a splash of bourbon to the brown sugar mixture for a rich, boozy depth.
Almond touch: Use almond extract in place of or alongside vanilla for a subtle nutty flavor.
Peach and berry: Add raspberries or blueberries among the peaches for a colorful twist.
Mini cakes: Make individual upside down cakes using muffin tins or ramekins.
Storage/Reheating
Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave slices for 15–20 seconds or warm in a 300°F oven until heated through. This cake can also be frozen: wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use canned peaches?
Yes, canned peaches work well—just drain them thoroughly before using to prevent excess moisture.
Should I peel fresh peaches?
Peeling is optional. The skin softens during baking, but for a smoother texture, you can peel them before slicing.
Can I use frozen peaches?
Yes, just thaw and pat them dry before arranging them in the pan.
What’s the best pan to use?
A 9-inch round cake pan or an oven-safe skillet works best. A springform pan is not recommended as it may leak.
Can I make this cake ahead of time?
Yes, it can be baked a day in advance and stored at room temperature or refrigerated. Reheat gently before serving if desired.
How do I prevent the topping from sticking?
Make sure to grease the pan well, and invert the cake while it’s still warm—within 10 minutes of baking.
Can I use oil instead of butter in the cake?
Yes, but butter adds flavor and richness. Use a neutral oil if substituting.
What can I serve with it?
It’s great on its own or with whipped cream, vanilla ice cream, or a dollop of Greek yogurt.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may vary slightly.
Why did my cake fall apart when flipping?
Let it cool just enough to set (about 5–10 minutes), but not so much that the sugar hardens. Use a firm, quick motion to flip and let it rest before lifting the pan.
Conclusion
Peach Upside Down Cake is a beautiful and delicious dessert that’s surprisingly easy to make. With its golden caramelized peaches and soft vanilla cake, it’s a true crowd-pleaser that captures the essence of homemade comfort. Whether you’re using fresh summer fruit or pantry staples, this classic cake brings warmth and charm to any table.
Peach Upside Down Cake is a warm and comforting dessert featuring caramelized peaches atop a soft, buttery vanilla cake. When inverted after baking, the juicy peach topping becomes a golden, glossy crown, making it as stunning as it is delicious—perfect for any occasion.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:1 9-inch cake (serves 8)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3–4 peaches (fresh, canned, or frozen and thawed), sliced
1/4 cup unsalted butter (for topping)
1/2 cup brown sugar (for topping)
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs
1/2 cup whole milk or buttermilk
1 tsp vanilla extract
1/2 cup unsalted butter, softened (for cake batter)
Instructions
Preheat oven to 350°F (175°C).
Melt 1/4 cup butter in a 9-inch round cake pan or oven-safe skillet. Sprinkle brown sugar evenly over the melted butter.
Arrange peach slices in a circular pattern over the brown sugar layer.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in milk and vanilla extract until just combined.
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Gently pour the batter over the arranged peaches, spreading it evenly.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5–10 minutes. Run a knife around the edge, then invert onto a serving plate. Let sit a few minutes before lifting off the pan.
Notes
Add cinnamon or nutmeg to the batter for a spiced twist.Mix in a splash of bourbon to the brown sugar topping for a rich depth of flavor.Top with whipped cream or vanilla ice cream for extra indulgence.To prevent sticking, invert the cake while it’s still warm and well-greased.Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
