With its buttery, spiced, brown sugar glaze, Peach Upside-Down Cake hits the spot every time. Full of flavor and juicy peaches, this is one fantastic summer dessert that’s never around for long!
Why We Love It
Summer is here and that means it’s peach season! Oh, what I wouldn’t do for a fresh, juicy peach right now! When they’re ripe and ready, peaches are the absolute best.
I can never turn down a good one, which often leads me going back for more (to the store or fruit stand, that is). That sometimes creates an overabundance of peaches ripening on my counter, which eventually find a home in my crisper drawer. But that’s okay because I never let a good juicy peach go to waste. That’s when the baking magic happens and when peaches start getting made into tasty desserts.
Enter this Peach Upside-Down Cake. With 2 cups of sliced, ripe peaches, it’s full of fresh flavor and is simply–well, just peachy! Much like a pineapple upside-down, the peaches in this cake are smothered in a delicious buttery spiced syrup and then topped with a creamy yellow batter.
After it bakes to perfection, it’s exciting to invert the cake to see the big reveal. That’s when you’re greeted with a delicious fruity aroma while watching the sinfully delicious, brown sugared, buttery glaze ooze down the cake’s edges.
Sometimes it’s fun to cut Peach Upside-Down Cake into tiny little squares. When they’re bite-sized, you can just pop them right in your mouth. This is also a great way to serve this cake if you’re taking it to a summer picnic or get together. Everyone loves yummy bite-sized treats!
Why You’ll Love It
If you’re a fan of pineapple upside-down cake, you will love this peach version. And, if you’re a peach lover like me, you will instantly fall in love with this cake!
Peach Upside Down Cake is bursting with peach flavor, and also includes the element of surprise with its upside-down magic. Just make sure you have a well coated (or well greased) baking pan when you make this one. It’s necessary to bake the buttery syrup with the fruit on the bottom so that it doesn’t crystallize and burn (trust me: I tried not following the rules for this type of dessert long ago, and it was a hard, sticky burnt disaster).
Plus, inverting cakes like this one is fun! When you flip it right-side-up after it bakes, you’ll be amazed with all the gooey wonderfulness. It’s hard to beat the amazing flavor of that upside-down syrup. My mouth is watering right now just thinking about it!
Peach Upside-Down Cake gets even better when served with a scoop of vanilla ice cream or with whipped cream. Get the recipe for Easy Homemade Whipped Cream by clicking HERE.
Peach Upside-Down Cake Ingredients
For the topping:
- 2/3 stick (6 tablespoons) butter
- 1/2 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups sliced/diced ripe peaches
For the cake:
- 4 tablespoons butter
- 1/2 cup sugar
- 1 large egg, slightly beaten
- 1 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (I use whole milk)
How to make Peach Upside-Down Cake
You’ll want to gather the following equipment:
- medium saucepan
- fruit peeler
- chef’s knife
- cutting board
- stirring spoon
- 9×9 well coated baking pan
- medium mixing bowl
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
Kitchen Ready Betty tips:
Before starting…
- Peel and slice peaches (if peaches are very juicy it’s sometimes easier to cut them into small cubes as pictured)
- Slightly beat egg
- Preheat oven to 350 degrees
- Grease pan if not well coated by manufacturer
Make the Topping
In a medium saucepan, melt 2/3 cup (6 T.) butter over low heat. Add the brown sugar and spices. Stir until dissolved.
Remove from heat and pour into 9×9 prepared pan. Arrange peaches over syrup. Set aside.
Make the Cake
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!
And it always tastes extra special with some whipped cream on top!
Kitchen Ready Betty tip: Check out Easy Homemade Whipped Cream—it is amazing with this!
Peach Upside-Down Cake Leftovers?
Store in an airtight container and refrigerate for up to 5 days.
You may enjoy it again cold or reheat leftovers, covered, in a 325 degree oven for 15 minutes or until heated through.
Love peaches? Then Peaches and Cream Cake is calling your name!
Peach Upside-Down Cake
Description
With 2 cups of sliced, ripe peaches, Peach Upside-Down Cake is bursting with juicy peach flavor! Much like a pineapple upside-down cake, the peaches in this dessert are smothered in a delicious buttery spiced syrup and then topped with a creamy yellow cake batter.
After it bakes to perfection, it's fun to invert the cake to see the big reveal. That's when you're greeted with a delicious fruity aroma while watching the sinfully delicious, brown sugared, buttery glaze ooze down the cake's edges.
Peach Upside-Down Cake
For the Topping:
For the Cake:
How to Make Peach Upside-Down Cake:
-
Before starting...
Peel and slice peaches (if peaches are very juicy it's sometimes easier to cut them into small cubes as pictured)
Slightly beat egg
Grease pan if not well coated by manufacturer
Preheat oven to 350 degrees
-
Make the topping:
In a medium saucepan, melt 2/3 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.
-
Make the cake:
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 5 days.
-
You may enjoy it again cold or reheat leftovers, covered, in a 325 degree oven for 15 minutes or until heated through.
Note
You may substitute 1 (15 oz.) can of peach slices in fruit juice (not syrup) for this recipe, but fresh peaches are highly preferred.
You may use light or dark brown sugar for the glaze.
Be sure to thoroughly grease your pan (if not well coated by the manufacturer) so the syrup doesn't stick. Set a timer once it's out of the oven so you know when to invert the cake. If you let it sit too long, parts of it will begin to stick to the bottom and it won't invert all in one piece!
