Peach Upside Down Cake – Moist, Caramelized & Irresistibly Easy

There’s something magical about turning a cake upside down to reveal a glossy, caramelized fruit topping. While pineapple usually gets all the spotlight, this Peach Upside Down Cake is my summertime secret. With buttery brown sugar, juicy peaches, and a tender golden cake, each slice is a sweet celebration of summer produce. Warm, fruity, and comforting, it’s the kind of dessert that feels both vintage and timeless.

Why You’ll Love It

• Moist and fruity: Caramelized peaches keep every bite juicy and delicious.
• Simple pantry ingredients: Butter, sugar, flour, and fresh peaches create a show-stopping cake without fuss.
• Perfect summer dessert: A stunning centerpiece for BBQs, picnics, and family dinners.
• Easy to serve: Beautiful presentation right from the pan with no need for frosting.
• Make-ahead friendly: Tastes just as good the next day, making it stress-free for entertaining.

Time Needed

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cool Time: 5 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12 slices

Ingredients

• ¼ cup salted butter (for topping)
• ½ cup brown sugar
• ½ teaspoon cinnamon
• 2 cups fresh peach slices (peeled if desired)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup salted butter (softened)
• ¾ cup sugar
• 1 large egg
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ⅓ cup milk

Step-by-Step Instructions

1. Prepare the peach topping Melt ¼ cup butter in a 9-inch pie plate. Sprinkle brown sugar and cinnamon evenly over the melted butter. Arrange peach slices on top in a circular pattern for a beautiful presentation.
2. Mix the dry ingredients In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar In a stand mixer, beat softened butter with sugar until light and fluffy. Add the egg, sour cream, and vanilla, mixing until smooth.
4. Finish the batter Gradually add the dry ingredients, alternating with milk, and mix until just combined. Don’t overmix to keep the cake tender.
5. Bake Spread batter evenly over the peach topping. Bake at 350°F for 20 minutes, then loosely cover with foil to prevent over-browning. Continue baking another 20–25 minutes, until a toothpick comes out clean.
6. Invert and serve Let cake cool for 5 minutes. Run a butter knife around the edges, then carefully invert onto a serving plate. If any peaches stick, simply place them back on top with a spatula. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Variations to Try

• Spiced peach: Add nutmeg or cardamom for a cozy flavor twist.
• Bourbon vanilla: Replace vanilla with a splash of non-alcoholic vanilla-bourbon extract for depth.
• Nutty topping: Sprinkle chopped pecans or almonds over the peaches before adding batter.
• Berry mix: Swap half the peaches for blueberries or raspberries for a colorful variation.

Tips from Chef Emma

• Use ripe but firm peaches so they hold their shape when baked.
• If using frozen peaches, thaw and drain excess liquid first.
• For a glossy finish, brush the peaches with warmed apricot jam after baking.
• Serve with a dollop of whipped cream or a scoop of ice cream for a bakery-style dessert.

Nutrition Info per Serving

• Serving Size: 1 slice
• Calories: 290
• Carbohydrates: 45g
• Sugars: 28g
• Fat: 11g
• Protein: 4g
• Sodium: 210mg

Frequently Asked Questions

• Q: Can I use frozen peaches instead of fresh?
  A: Yes! Just thaw completely and drain excess juice before using so the cake doesn’t become soggy.
• Q: Do I need to peel the peaches?
  A: Peeling is optional. The skins soften during baking, but peeled peaches give a smoother texture.
• Q: Can I use a cake mix instead?
  A: You can substitute a yellow cake mix. Use about ½–⅔ of the batter to avoid overflow.
• Q: How should I store leftovers?
  A: Wrap tightly in plastic wrap and enjoy within 2 days at room temperature, or refrigerate up to 4 days.

Final Thoughts

This Peach Upside Down Cake is everything a summer dessert should be—juicy, golden, and just a little nostalgic. It’s simple enough for a weekday bake yet impressive enough for company. Whether you serve it warm with ice cream or slice it for a picnic, this cake is guaranteed to be a hit. Save this recipe to your baking board so you’ll have it ready when peaches are in season!

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