If you’re a peach lover like me, you will instantly fall in love with this easy to make Peach Upside Down Cake!
Oh, what I wouldn’t do for a fresh, juicy peach right about now! When they’re ripe and ready, peaches are the absolute best.
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 (which, when you follow the tips below, is really quite easy). 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!
Sometimes it’s fun to cut Peach Upside-Down Cake into tiny little squares. When it’s bite-sized, you can just pop the deliciousness right into your mouth! This is also a great way to serve this tender, moist cake at a summer picnic.
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. |
Peach Upside-Down Cake 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%
Click here for a list of equipment needed for this recipe
- medium saucepan
- fruit peeler
- chef’s knife
- cutting board
- stirring spoon
- 9×9 well coated baking pan, or pan lined with parchment paper
- medium mixing bowl
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
How to Make Peach Upside-Down Cake
For a more detailed set of instructions, see the printable recipe card below
- 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.
- 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!
Helpful Tips for this Recipe
- To make the inversion easier, line your pan with parchment paper before adding the topping.
- After flipping, I find it helpful to have the pan sit on top of the cake for a minute before I gently remove it.
- It’s easier to slice and skin slightly ripened peaches (before they get too messy and slippery).
- For best results, do not overbeat the cake batter. Mix until just blended to avoid a chewy cake.
Storing Peach Upside-Down Cake
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.
What to Serve with this Peach Upside Down Cake Recipe
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.
Love peaches? Then Peaches and Cream Cake is calling your name!
Peach Upside-Down Cake
Description
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 (which, when you follow my tips, is really quite easy).
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!
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.
To make the inversion easier, line your pan with parchment paper before adding the topping.
After flipping, I find it helpful to have the pan sit on top of the cake for a minute before I gently remove it.
It's easier to slice and skin slightly ripened peaches (before they get too messy and slippery).
For best results, do not overbeat the cake batter. Mix until just blended to avoid a chewy cake.
