Best Peach Upside-Down Cake (Quick & Easy Recipe)
This easy Peach Upside-Down Cake features a layer of fresh, juicy peaches caramelized in a spiced brown sugar glaze. The fruit sits atop a soft, buttery crumb that absorbs the sweet syrup for a perfect summer dessert.
Equipment
- 8- or 9- inch round metal pan OR 8x8 or 9x9 square metal pan (well greased and lined with parchment paper)
Ingredients
- ⅔ stick (6 tablespoons) unsalted butter this portion is for the syrup
- ½ cup firmly packed brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 cups fresh peaches peeled, sliced/diced; use peaches that are slightly ripe, NOT overripe
- 4 tablespoons unsalted butter; softened this portion is for the cake
- ½ cup sugar
- 1 large egg, slightly beaten at room temperature
- 1 cup flour spooned and leveled
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk I use whole milk or 2%
Instructions
- Preheat 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 prepared pan. Arrange peaches over syrup. Set aside.
- In a large mixing bowl, cream softened 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. Mix until just combined.
- Spoon batter over peaches in pan.
- Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then invert onto serving plate.
Notes
To ensure a perfect release every time, line your pan with parchment paper before adding the caramelized topping. After flipping the peach upside-down cake, let the pan sit over the cake for one minute to allow all that delicious syrup to soak into the crumb.
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.
Keep the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate the dessert for up to five days to maintain the moisture of the fresh fruit. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to three months.
Nutrition
Serving: 1 sliceCalories: 275kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 179mgPotassium: 106mgFiber: 1gSugar: 27gVitamin A: 528IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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