Peach Upside‑Down Cake is a classic dessert that beautifully showcases the natural sweetness of peaches paired with a rich, buttery caramel glaze. This version starts with juicy peach slices nestled in a layer of melted butter and brown sugar, then topped with a light and fluffy vanilla cake. The caramelized peaches glisten above the tender cake, delivering a nostalgic and homey flavor in every bite. Perfect for both weeknight desserts and celebratory gatherings, this cake brings a touch of charm and comfort to any table.
Why You’ll Love This Peach Upside‑Down Cake
This Peach Upside‑Down Cake is irresistibly charming and delicious. The caramel‑kissed peaches shine atop a soft, buttery cake, offering a warm, nostalgic flavor. It’s easy to assemble, impressive to serve, and perfect for highlighting ripe or even frozen peaches. Whether for casual family dinners or special occasions, it’s a crowd‑pleaser that brings both comfort and style to the table.
Ingredients
- 1/2–3/4 cup packed brown sugar
- 3/4 cup butter, divided and softened
- 2 cups peeled and sliced fresh peaches (frozen peaches work in a pinch!)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons sour cream
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Step‑by‑Step: How to Make Peach Upside‑Down Cake
- Preheat the oven to 350°F (175°C). In a 9-inch round baking pan (no need to grease), melt 1/4 cup of the butter. Pour the melted butter into the pan, then evenly sprinkle the packed brown sugar over it. Arrange your peach slices in a single, attractive layer on top.
- In a large mixing bowl, cream together the granulated sugar and the remaining softened butter until light and fluffy. Beat in the egg, vanilla extract, and sour cream until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually incorporate the dry ingredients and milk into the creamed mixture, alternating additions and beginning and ending with the dry mix to ensure a velvety batter.
- Gently spread the batter over the arranged peaches, smoothing it out evenly.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate.
Helpful Tips
- If using frozen peaches, make sure they’re completely thawed and patted dry to avoid excess moisture.
- Use ripe peaches for the best flavor, but frozen ones work well in off-season.
- For extra caramel flavor, swirl a bit of the melted brown sugar‑butter mixture around the edges of the pan before baking.
- Let the cake rest for the full 10 minutes before flipping—it helps the topping set and glides off cleanly.
- Clean slices (uniform thickness) ensure an even fruit layer and beautiful presentation.
Substitutions And Variations
- Fruit Alternatives: Try pineapple rings, sliced nectarines, or plums in place of peaches.
- Butter Alternatives: Use melted coconut oil for a dairy‑free or subtly tropical twist.
- Sweetener Swaps: Swap brown sugar for coconut sugar or maple sugar for a richer taste.
- Spice Variations: Add a pinch of nutmeg or ground ginger to the batter for warmth.
- Egg Substitution: For an egg‑free version, use applesauce or a vegan egg replacer—adjust liquid as needed.
Storage Instructions
Once cooled completely, cover the cake tightly with plastic wrap or place in an airtight container. Store at room temperature for up to 2 days. For longer freshness, refrigerate for up to 4 days—warm briefly before serving. You can also freeze individual slices wrapped in foil or plastic wrap for up to one month. Thaw overnight in the fridge and reheat gently in the oven or microwave.
Nutritional Information
(Per approximate 8‑slice serving — values are estimates)
- Calories: ~320 kcal
- Total Fat: ~16 g (Saturated Fat: ~9 g)
- Carbohydrates: ~42 g (Sugars: ~24 g)
- Protein: ~3 g
- Fiber: ~1 g
- Sodium: ~180 mg
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
- A drizzle of caramel or melted dulce de leche adds extra richness.
- Garnish with fresh peach slices or a dusting of powdered sugar for an elegant finish.
- A light cup of Earl Grey or chamomile tea complements the sweet, buttery flavor beautifully.
Frequently Asked Questions About Peach Upside‑Down Cake
Q: Can I use canned peaches instead of fresh or frozen?
A: Yes—but drain them well and pat dry to prevent soggy cake. Their syrupy sweetness may also affect the texture.
Q: Do I need to grease the pan even though the recipe says ungreased?
A: No greasing is necessary. The melted butter and brown sugar create a natural, sticky coating that caramelizes and releases the cake cleanly when inverted.
Q: What if my topping sticks when I flip the cake?
A: Ensure the cake has cooled for the full 10 minutes before inverting. If it still sticks, gently run a thin knife around the pan’s edge before flipping.
Q: Can I halve the recipe to make a smaller cake?
A: Absolutely! Use a smaller pan (like 6 or 7 inches), reduce cook time slightly—start checking around 30 minutes—and adjust layer thickness accordingly.
Conclusion
Thank you for joining me on this delightful Peach Upside‑Down Cake journey—I hope you found the steps easy to follow and the flavors irresistible. There’s just something magical about the blend of buttery cake and that luscious, caramelized peach topping—it’s cozy, inviting, and downright irresistible. I truly love how quick it comes together, yet looks impressively gourmet. Wishing you wonderful moments of baking joy—may your kitchen fill with warm aromas and happy memories. Enjoy every bite, and thank you for being part of our food‑loving community!
Peach Upside-Down Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Peach Upside-Down Cake is a classic dessert featuring sweet peach slices baked in a buttery caramel glaze and topped with a soft vanilla cake. This simple, from-scratch recipe is perfect for summer gatherings or anytime you’re craving a nostalgic, fruit-forward treat.
Ingredients
.1/2–3/4 cup packed brown sugar
3/4 cup butter, divided and softened
2 cups peeled and sliced fresh peaches (or thawed frozen peaches)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons sour cream
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). In a 9-inch round baking pan (no need to grease), melt 1/4 cup of the butter. Pour the melted butter into the pan, then evenly sprinkle the packed brown sugar over it. Arrange your peach slices in a single, attractive layer on top.
- In a large mixing bowl, cream together the granulated sugar and the remaining softened butter until light and fluffy. Beat in the egg, vanilla extract, and sour cream until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually incorporate the dry ingredients and milk into the creamed mixture, alternating additions and beginning and ending with the dry mix to ensure a velvety batter.
- Gently spread the batter over the arranged peaches, smoothing it out evenly.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate.
Notes
Use ripe fresh peaches for best flavor, or thawed frozen peaches when out of season. Let cake cool slightly before flipping to avoid sticking. Add a dash of nutmeg or ginger for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Carbohydrates: 42g
- Protein: 3g