Peach Upside Down Cake
Moist and flavorful this peach upside down cake is full of sweet flavor from caramelized peaches that are baked on a homemade soft and tender cake! Served warm out of the oven with a scoop of ice cream, it’s the best summertime dessert.
While I usually love my fruit crunchy, like a good crisp apple in the fall, this peach upside down cake with its fresh caramelized peaches and soft tender cake has me appreciating summertime fruit in a whole new way!
This summer cake recipe is easy to make and the fruit on the top is just stunning! The presentation only rivals the taste, which is moist, buttery, soft and sweet. This cake even inspired me to make a fall upside down apple cake!
From the browned butter juicy peaches to the spongy cake with a slight almond taste, you are going to love the pure melt-in-your-mouth texture that will become a summertime staple to make in your own kitchen as it has in mine.
What is an Upside-Down Cake?
If you have never had an upside down cake before, this cake actually dates back hundreds of years when they would line a cast iron skillet with fruit and then pour cake batter on the top.
Once done, the cake was then flipped so the cake part was on the bottom and the fruit on the top.
As it baked the juicy fruit infused the cake with delicious flavor and then when flipped it became a beautiful presentation not to mention all the delicious caramelized taste. One of the most classic examples of this type of cake is the pineapple upside down cake!
Ingredients for Upside Down Peach Cake
- Butter: Salted butter is great for the syrupy peach topping while unsalted butter is preferred for the cake batter.
- Sugars: You will need brown sugar for the peach topping and granulated sugar for the cake portion.
- Peaches: You will need 3 or 4 small fresh peaches or 1 small can of peaches drained.
- Extract: I prefer almond extract in the cake but you can use vanilla extract if you would like.
- Egg: One egg adds binding and moisture to the cake.
- Cake flour: This type of flour will produce a cake that has a soft and tender crumb.
- Baking powder: This adds both lift and rise and is a staple in baked goods.
- Salt: This is used in the cake batter to enhance the taste. If you only have salted butter, you may need only a pinch.
- Milk: This gives the cake an even more tender crumb! You can use buttermilk if you would like a tangier cake.
Fresh vs. Frozen or Canned Peaches
While fresh peaches will provide the best taste, frozen peaches or canned peaches can be used which is a great way to make this peach upside cake year round.
To use frozen peaches, defrost and drain completely before using so you don’t introduce additional moisture which could lead to a soggy cake.
Canned peaches will also need to be drained completely before using in the cake. You will need one small can of peaches to replace the fresh peach slices.
How to Make Peach Upside Down Cake
Next, make your peach layer. On the bottom of the cake pan place the softened butter, add the brown sugar and mix well. Spread it evenly across the bottom of the pan then lightly press the sliced peaches into the mixture.
To make your cake layer, first whisk together your dry ingredients to remove any lumps then set aside.
Then in a medium bowl, cream the butter, sugar and almond extract with an electric mixer. Add the egg and continue to beat until light and fluffy.
Last, alternate adding your dry ingredients with the milk beating on low speed until combined.
Spoon your cake batter evenly over the peaches.
Bake the upside down peach cake until down. Cool for 5 minutes and then flip your upside cake unto a plate. Serve warm with a scoop of vanilla ice cream!
Notes, Tips and Variations
- Warm flavor: For additional flavor add a teaspoon of cinnamon to the brown sugar and butter mixture.
- Nuts: Walnuts, pecans or sliced almonds would all be delicious and add some texture! You can add some to the cake batter, layer with the fresh peaches or add on top after baking.
- Other fruit: Don’t let peaches stop you! Try this upside down cake with nectarines, pears, plums, apples or pineapple.
- How to release the cake from the pan: First, run a knife along the edge of the pan then turn the pan upside down over a plate and it should release easily onto the plate. If you have waited too long and your cake is sticking, place it back in the oven for a few minutes to loosen the caramelized fruit.
- Homemade cake flour: To make your own cake flour, place one cup of all purpose flour into a bowl, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Whisk well to combine.
Storage
Store leftover peach upside down cake in the refrigerator in an airtight container for up to 4 days. You can also freeze leftover cake wrapped tightly in plastic wrap for up to one month! While the cake may be more moist when thawed and the peaches browner in color, it will still taste delicious.
Recipe FAQs
Serve a slice of your warm upside down cake with a scoop of vanilla ice cream or whipped cream! For the ultimate treat, make your own homemade whipped cream and peach ice cream.
To soften fresh peaches faster, put them in a paper bag and then leave them on the counter for a day. A fresh peach will have a slight give when you gently squeeze it.
While historically this was made in a cast iron skillet, I find it much easier to use a 7-8 inch springform cake pan. You could also use a round sized cake pan or square cake pan, although I like the higher sides of the springform pan.
Neither! If you flip it while it’s too hot you risk it falling apart and if it is too cold it will have caramelized too much and be stuck to the pan. The best is to wait 5-10 minutes before flipping your cake onto a serving plate.
I hope you enjoy this Peach Upside Down Dessert as much as we did, and a dessert served with a little ice cream is a dessert no one can refuse. Enjoy!
More Summertime Desserts to Try
- Pineapple Cream Dessert
- Fresh Strawberry Cheesecake Pie
- Tiramisu Ice Cream Parfaits
- Toasted Coconut Lemon Ice Cream
- Death by Chocolate Ice Cream Cake
Peach Upside Down Cake
Ingredients
BOTTOM LAYER
- ¼ cup butter (softened)
- ½ cup + 1 tablespoon brown sugar (lightly packed) (92 grams total, if you double the recipe then double this amount)
- 18-23 slices of peaches (3 or 4 peaches or 1 small can drained)
CAKE LAYER
- ¼ cup butter unsalted (softened)
- ½ cup granulated sugar
- ¼ teaspoon almond flavouring (or vanilla if you prefer)
- 1 large egg (room temperature)
- 1 cup cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt (if you use salted butter then add a pinch of salt)
- ¼ cup + 2 tablespoons milk (90 grams total, if you double the recipe then double this amount)
Instructions
- Pre-Heat oven to 350°F (180°C), grease and flour or spray a 7-8 inch (20 cm) spring form cake pan or regular pan, you can also line the pan with parchment paper.
BOTTOM LAYER
- On the bottom of cake pan place the softened butter, add the brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.
CAKE LAYER
- In a medium bowl whisk together the flour, baking powder and salt.
- In a medium bowl cream butter, sugar and almond flavouring, add the egg and beat until light and fluffy, add the dry ingredients alternately with milk, beat on low until combined.
- Spoon and spread evenly over peach slices. Bake for approximately 40-45 minutes. Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired. Enjoy!
Notes
Nutrition
Updated from June 10, 2017.
All are family are enjoying it and we thank you for demonstrating how to make your specialty Rosemary.
Hi Michael, thanks so much, so glad you and your family enjoyed it. Happy Easter.
The recipe came out great! I had some local peaches that I wanted to use up. Since I had more than enough to line the bottom of an 8″ cake pan, I used a 10″ springform (like someone less, the sugar and butter leaked. Next time, I will line it with parchment first) and doubled the cake batter amount. We ate the cake straight away, nearly brining our mouths. It was so good. The cake had a really moist crumb. The next day, the cake was a bit denser, more like pound cake, but no one is complaining. I’m going to try this recipe with different fruits and use nondairy milk and butter since I have two family members who can’t tolerate dairy products. Thanks for this recipe!
Hi Alice so glad everyone enjoyed it and I have made it with apples too and it’s really good. 🙂
Are the peaches supposed to be raw , cut freak off the stone
Hi Cathy yes they are fresh peaches or you could use canned. Hope that helps.
Can you use a cake mix instead of the cake recipe? My husband is diabetic and I have a go to low sugar cake mix. Thank you.
Hi Roni, I’m sure it would work. Let me know how it comes out.
Has anyone ever tried making this in a cast iron skillet?
I’m looking at the Carb amount. Is this for 1 slice? Can you use all purpose flour or does it have to be cake flour?
Hi Diana, yes that’s one slice (the cake is cut into 8 slices). I find cake flour makes a cake softer although you could use all purpose if you want.
Lots of beautiful caramel. Unfortunately, using a springform pan ensured it was an even layer of caramel all over the bottom of the oven. I should have followed my gut and made the caramel in a frying pan, arranged the peaches and put the cake batter on top and popped it in the oven. Rest 5 and flip. There is no reason or need to use a springform pan for this.
Hi John, I have made quite a few of these cakes using a springform pan and I never had that problem. I actually wanted to save time without using the stove top method. 🙂
Tried the recipe but used whisk since did not have beater. Seemed like not enough batter so cake was flat. Was disappointing. Tastes good but does not look good. Appears to gave needed 3 times the batter. Only had enough to barely cover one layer of peaches. Followed recipe to a tee.
Hi Evelyn, sorry it didn’t work out for you, but I am a little confused, there is only one layer of peaches. Did you use an 8 inch pan or bigger? Let me know. 🙂
This looks really good. Will be trying it soon
Thanks Sandy, I hope you enjoy it.
Thank you for this great recipe. I made it last night with Namaste Gluten Free flour. It turned out great! My husband and I both loved it!! Instead of vanilla ice cream I paired coconut gelato with it and it was amazing!
Hi Kristy, so glad you enjoyed it. And coconut ice cream sounds delicious. Have a great week. 🙂
Could this be frozen. If so, bake first and freeze or freeze unbaked.
Hi Sue, I have never frozen this cake before or after baked, and I don’t think I would advise it I really don’t think it would work out. Hope this helps.
I would love to try this. Could you adapt the recipe for a 9 or 10 in spring form pan? That is all I have.
Thanks,
Chris
Hi Chris, thanks, if you hover over the serving amount a lever should appear and you can raise or lower the desired amount and it will change the ingredient amounts. For a 9 or 10 inch I would probably one and a half the recipe. Hope that helps. 🙂
They all look delicious!
Thanks. Have a great week.
I really love your rcieps. Sorry for the miss spelling my mind went blank. LOL You have a nack for flavor. Keep up the good work.?
Hi Samantha, thanks so much and don’t worry happens to me all the time! 🙂 Have a great week.
Love this recipe. My mother was a great baker (and cook) and when she made her upside cakes she just sprinkled butter and brown sugar in the pan and added the fruit slices then the cake mixture. The recipes I’ve seen have you using the stove top to melt the butter and brown sugar. I did this once and did not want to do it again. I’ve been hesitant to make the cake my mother’s way since I’m not as good a baker as she was. Thanks to your recipe I can now make my own version.
Hi Ann, so glad this recipe is going to give you another chance, it really is easy and turns out delicious. Let me know how it goes. Have a great week.