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This Peach Upside-Down Cake is the perfect way to use up summer-fresh peaches! It’s a from-scratch recipe that is fast and easy to prepare!
Peach Upside-Down Cake
You might guess that my absolute favorite fruit is peaches. So much so, that I look forward to peach season all year!
This Peach Upside-Down Cake needs to be on your baking list – especially if you love summer-fresh peaches! I think it’s best served with a scoop of vanilla or cinnamon ice cream – but that’s totally optional!
If you are familiar with Pineapple Upside-Down Cake, then you know this cake is very similar. The fruit is baked in a buttery, sweet sauce topped with cake batter. It’s literally baked upside-down in the pan before being flipped right-side-up onto a serving platter and being served.
Recipe for Peach Upside-Down Cake
Topping:
- butter
- brown sugar
- fresh peaches
Cake:
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- butter
- brown sugar
- granulated sugar
- large egg
- vanilla extract
- milk
How to make Peach Upside-Down Cake
Time needed: 1 hour and 5 minutes
How to make Peach Upside-Down Cake
- Preheat oven.
Preheat oven to 350°F.
- Prepare brown sugar and butter mixture.
In a medium mixing bowl whisk together your melted butter and brown sugar. Spread the mixture on the bottom of the high-sided 9-in. cake pan.
- Add peach slices.
Place the peach slices evenly over the top of the brown sugar mixture in the pan and set aside.
- Combine dry ingredients.
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Cream butter and sugars.
In another mixing bowl, beat together the butter and both sugars until light and fluffy.
- Beat in the egg and vanilla.
Beat in the egg and vanilla.
- Add the flour mixture.
Add in the flour mixture and beat until combined.
- Stir in milk.
Finally, add in the milk until well combined.
- Add batter to the pan.
Spoon the cake batter over the peaches and gently spread it over the top.
- Bake.
Bake for 35-40 minutes until golden brown and toothpick inserted near the center tests clean.
- Cool.
Remove the pan from the oven and let cool in the pan for 5-10 minutes before flipping out onto a serving tray.
- Serve.
Cut and serve warm or cool.
Peach Upside-Down Cake: FAQs
Personally, I keep it in a covered cake container in the fridge although it would be okay at room temperature for up to 2-3 days.
Sure! A few seconds in the microwave should do the trick!
Yes! Just be sure to thaw the frozen peaches first, and make sure either the canned or frozen peaches are well-drained.
How did you like this cake?
This cake is full of summer goodness – especially when served with a scoop of ice cream! Comment down below with your thoughts. Was anything confusing for you? I’m more than happy to help if you ran into any problems! Did you love the recipe? Let me know that too!😊
Other recipes you may enjoy
- Easy Southern Peach Cobbler
- No-Bake Peach Cheesecake
- Dijon-Peach Pork Chops
- Peach-Banana Oatmeal Smoothie
- Peach & Oatmeal Smoothie
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Peach Upside-Down Cake
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Equipment
Ingredients
Topping
- ¼ cup butter, melted
- ½ cup brown sugar, packed
- 1 ¾ cups fresh peaches, enough to cover the pan
Cake
- 1 ⅓ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ – ½ teaspoon cinnamon, depending on your spice preference
- ¼ cup butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla
- ½ cup milk
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl whisk together your melted butter and brown sugar. Spread the mixture on the bottom of the high-sided 9-inch cake pan.
- Place the peach slices evenly over the top of the brown sugar mixture in the pan and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In another mixing bowl, beat together the butter and both sugars until light and fluffy.
- Add egg and vanilla, then beat until combined.
- Add in the flour mixture and beat until combined.
- Finally, add in the milk until well combined.
- Spoon the cake batter over the peaches and gently spread it over the top.
- Bake for 35-40 minutes until golden brown and toothpick inserted near the center tests clean.
- Remove the pan from the oven and let cool in the pan for 5-10 minutes before flipping out onto a serving tray.
- Cut and serve warm or cool.
- To serve, top with ice cream if desired.
Notes
- Frozen or canned peached can also be used in this recipe! Be sure to thaw the frozen peaches first, and make sure either the canned or frozen peaches are well-drained.
- Zap a slice of this cake in the microwave for a little bit to reheat it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
