With a decadent and delicious caramelized peach topping, this delightful Peach Upside Down Cake is always a good reason to bake in the summer!
I can never let a good juicy peach go to waste. When I have a lot of them, it's a great excuse to make this delicious and simple Peach Upside Down Cake.
Much like a pineapple upside-down, the peaches in this cake are smothered in an irresistible, buttery spiced syrup and then topped with a creamy yellow cake batter.
After it bakes to perfection, the cake gets inverted, just like our favorite breakfast treat, Make Ahead Monkey Bread.
It's hard to beat the amazing flavor of that decadent caramelized syrup that you'll see oozing down the cake's edges. My mouth is watering right now just thinking about it!
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👪Why you'll love it
| Easy recipe- There really isn't much to making this cake. Simply skin and slice the peaches, then put them in the pan with the syrup, followed by the simple cake batter. Bake, invert, and enjoy! Basic ingredients- Some peach upside down recipes use a box of yellow cake mix. With just a few basic ingredients, we create a very easy cake from scratch that tastes splendid with the peaches. Crowd pleaser- There's just something special about ripe, juicy peaches, and everyone loves them in desserts! This cake is always gobbled up quickly at summer picnics and BBQ's. Make Easy Homemade Whipped Cream to serve with it and make the cake the day you plan to serve it for best flavor and consistency! |
🥘Ingredients
For a more detailed list with measurements, see the printable recipe card below
For the topping:
- butter
- brown sugar- either light or dark brown works, though dark brown yields a deeper flavor
- cinnamon, nutmeg & ginger- spices to elevate the caramelized syrup
- sliced/diced peaches- for easier handling, choose peaches that are slightly ripe
For the cake:
- butter
- sugar
- egg, slightly beaten
- flour- spoon into measuring cup and gently level off for best results
- baking soda & salt- leavening agents
- milk- whole milk or 2%
🔪Instructions
For a more detailed set of instructions, see the printable recipe card below
- In a medium saucepan, melt ⅔ cup (6 T.) butter over low heat. Add the brown sugar and spices. Stir until dissolved.
- Remove from heat and pour into 9x9 prepared pan. Arrange peaches over syrup. Set aside.
- In a large mixing bowl, cream butter and sugar. Add slightly beaten egg and stir until just combined.
- In a separate, medium mixing bowl, mix flour, baking soda and salt. Then add this mixture to the large bowl alternately with milk.
- Spoon batter over peaches in pan.
- Bake at 350 degrees for 25-30 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then invert onto serving plate. Slice, serve and enjoy!
Hint: To make the inversion easier, line your pan with parchment paper before adding the topping.
🥣Substitutions
You may substitute 1 (15 oz.) can of peach slices in fruit juice (not syrup) for this recipe, but fresh peaches are highly preferred.
📖Variations
Make a nectarine upside down cake by using nectarines instead of peaches.
🍽Equipment
- medium saucepan
- fruit peeler
- chef’s knife
- cutting board
- stirring spoon
- 9×9 well coated metal baking pan, lined with parchment paper
- medium mixing bowl
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
🍶Storage
Store in an airtight container and refrigerate for up to 3 days (it might get soggy the longer it sits).
You may enjoy it again cold or reheat leftovers, covered, in a 325 degree oven for 15 minutes or until heated through.
💭Top Tip
For best results, do not overbeat the cake batter. Mix until just blended to avoid a chewy cake.
🗨️FAQ
This typically happens for two reasons. If the cake is overbaked, it will be very dry and won't be able to absorb some of the juices from the topping. And, if the cake is made too far ahead of time (more than 1 day) before serving, it will get mushy from the peach juices. It's best not to overbake and to serve the same day it's made for best results.
Sturdy metal, nonstick pans are best for inverted cakes. This recipe makes a small cake, so an 8x8 or 9x9 is all that's needed.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Peach Upside Down Cake:
📋Recipe
Peach Upside-Down Cake
Ingredients
For the Topping:
- ⅔ stick (6 tablespoons) butter
- ½ cup packed brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 cups sliced/diced ripe peaches
For the Cake:
- 4 tablespoons butter
- ½ cup sugar
- 1 large egg, slightly beaten
- 1 cup flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk I use whole milk
Instructions
- Prep:Peel and slice peaches (if peaches are very juicy it's sometimes easier to cut them into small cubes as pictured)Slightly beat eggGrease pan if not well coated by manufacturerPreheat oven to 350 degrees
- In a medium saucepan, melt ⅔ cup (6 T.) butter over low heat. Add the brown sugar and spices. Stir until dissolved.
- Remove from heat and pour into 9x9 prepared pan. Arrange peaches over syrup. Set aside.
- In a large mixing bowl, cream butter and sugar. Add slightly beaten egg and stir until just combined.
- In a separate, medium mixing bowl, mix flour, baking soda and salt. Then add this mixture to the large bowl alternately with milk.
- Spoon batter over peaches in pan.
- Bake at 350 degrees for 25-30 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then invert onto serving plate. Slice, serve and enjoy!
- Store in an airtight container and refrigerate for up to 3 days.
- You may enjoy it again cold or reheat leftovers, covered, in a 325 degree oven for 15 minutes or until heated through.
Fran F. says
Absolutely delicious! We loved the syrupy topping!
Kitchen Ready Betty says
That's our favorite part. It goes so well with the peaches!