Peach Upside Down Cake Recipe
If you’ve never made a Peach Upside Down Cake before, prepare to fall in love at first bite. This show-stopping treat pairs juicy sliced peaches with a golden, buttery cake and a luscious brown sugar glaze, all coming together in a dazzlingly beautiful dessert. The result looks like a work of art, but feels like the ultimate comfort food—rich, fragrant, and bursting with late-summer flavor. Whether you’re celebrating peach season or just looking to impress your friends, this Peach Upside Down Cake will make any occasion extra special.
Ingredients You’ll Need
Ingredients You’ll Need
Making a truly delicious Peach Upside Down Cake starts with just a handful of everyday staples and fresh, ripe peaches. Each ingredient has a purpose: from ensuring the cake is tender and moist, to giving the peaches that irresistible, jewel-like shine.
- Peaches: Choose three medium ripe peaches for their natural sweetness and gorgeous color—slice them thinly for a decorative spiral pattern.
- Unsalted butter: You’ll use butter twice here; some for the cake batter, and some for the caramel glaze, ensuring richness and a deep, satisfying flavor.
- Granulated sugar: Creamed with butter, this sugar forms the foundation of your cake’s delicate crumb.
- Light brown sugar: Added in both the cake and the glaze for a subtle molasses note and enticing caramel finish.
- Eggs: Large eggs provide structure and a lovely, light texture to the cake layer.
- Vanilla extract: Just a teaspoon is enough to perfume the cake with warm, inviting flavor.
- Sour cream: The secret to an incredibly moist crumb and slight tang that offsets the sweet peaches perfectly.
- All-purpose flour: A staple that keeps the cake soft yet sturdy enough to hold those gorgeous peach slices on top.
- Baking powder and baking soda: A dynamic duo for just the right rise and fluffiness.
- Salt: Only a pinch needed, but it heightens all the other flavors.
- Whole milk: For extra tenderness—add it slowly, alternating with the flour for best results.
- Cinnamon: Just a dash in the glaze brings a warm, spicy finish.
- Parchment paper: Optional, but lining the pan ensures a fuss-free release and picture-perfect cake flip.
How to Make Peach Upside Down Cake
Step 1: Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or springform pan to guarantee a mess-free flip later on. For extra security, trace a circle of parchment paper to line the bottom before arranging your peaches—this simple trick is a game-changer for easy unmolding.
Step 2: Arrange the Peaches
Fan out your thinly sliced peaches in a spiral pattern starting from the center of the pan, overlapping each slice slightly to make a beautiful, eye-catching layer. Take your time; the visual appeal of your Peach Upside Down Cake truly starts with this step! Set the pan aside once your peach mosaic is complete.
Step 3: Make the Cake Batter
In a large mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is fluffy and pale—this is the key to a light cake. Beat in the eggs one at a time until incorporated, then stir in vanilla extract and sour cream for that signature tangy richness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed, giving your cake a uniform rise and perfect texture in every bite.
Step 5: Bring the Batter Together
Add the dry ingredients to the wet batter in two additions, alternating with the whole milk. Mix gently, just until everything is combined and smooth—avoid overmixing so your Peach Upside Down Cake stays tender and soft.
Step 6: Assemble and Bake
Spoon the finished batter over the arranged peaches, spreading gently so you don’t disturb your lovely pattern. Smooth the top, then slide the cake pan into the oven. Bake for 40 to 45 minutes, or until a toothpick comes out clean and the top is golden brown. The smell at this stage will be pure temptation!
Step 7: Cool and Invert
After baking, let the cake rest in the pan for 15 to 20 minutes to set and cool slightly. Run a knife along the edge to loosen, carefully place a plate upside down over the pan, then invert the whole thing in one confident motion. Gently lift off the pan and peel away the parchment paper to reveal those glistening peaches.
Step 8: Make the Brown Sugar Glaze
While the cake cools, prepare your glaze: in a small saucepan over medium heat, melt butter and brown sugar together, stirring until smooth and caramel-like. Add milk and a pinch of cinnamon, letting it bubble for just half a minute to bring the flavors together. Let it cool a bit, then drizzle the glaze lovingly over your Peach Upside Down Cake for irresistible shine and flavor.
How to Serve Peach Upside Down Cake
Garnishes
The crowning touch for this Peach Upside Down Cake can be as simple or fancy as you like. Try a quick dusting of powdered sugar, a scoop of vanilla ice cream, a dollop of whipped cream, or even a few fresh mint leaves to add color and a refreshing note alongside the juicy peaches.
Side Dishes
This cake’s sweet, buttery flavor plays well with light sides. For brunch, serve it with a platter of fresh berries and a bowl of Greek yogurt. In the evening, a mug of strong coffee or chilled glass of dessert wine makes a charming pairing, bringing out the caramel and fruit notes.
Creative Ways to Present
Wow your guests by cutting the cake in wedges and serving each piece with a pool of extra brown sugar glaze. For special occasions, stack single-serving rounds for mini Peach Upside Down Cakes. If you’re after rustic vibes, serve it straight from the pan on a wooden board—no fuss, just heartwarming, old-fashioned style.
Make Ahead and Storage
Storing Leftovers
Leftover Peach Upside Down Cake stays moist and delicious for up to three days when covered and stored at room temperature. If you live in a humid climate, consider refrigerating; just know that refrigerating can firm up the cake slightly. Bring it to room temperature before serving for the best texture.
Freezing
This cake freezes beautifully! Simply wrap tightly in plastic wrap and then in foil, or pop slices into a freezer-safe bag. Freeze for up to two months—just thaw completely at room temperature before serving to preserve the juicy peaches and dreamy crumb.
Reheating
To bring back that fresh-baked warmth, pop individual slices of Peach Upside Down Cake in the microwave for about 15 seconds. For larger portions, a few minutes in a low oven (about 300°F) will do the trick. If you’re feeling extra indulgent, add a scoop of vanilla ice cream while it’s still warm.
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely—if peaches aren’t in season, canned or frozen peaches are a great alternative. Just be sure to drain canned peaches well and pat them dry so they don’t make the cake soggy.
Why did my cake stick to the pan?
Sticking usually happens if the pan isn’t greased thoroughly or if you skip the parchment paper. Make sure to line the bottom and don’t skip that generous greasing, especially around the sides and corners.
How do I know when the Peach Upside Down Cake is done baking?
Look for a golden brown top and a toothpick that comes out clean when inserted into the center. The edges should begin to pull slightly away from the pan, and the entire kitchen will smell like caramelized peaches and butter.
Can I make this cake ahead of time?
Yes! You can bake the cake one day ahead, let it cool completely, and store it well-wrapped at room temperature. For serving, you may want to drizzle freshly made glaze for that gorgeous, shiny finish.
What’s the secret to keeping the peaches bright and beautiful?
Choose just-ripe, vibrant peaches and arrange them snugly in the pan. Letting the cake cool briefly before inverting helps set the fruit, so you get picture-perfect results every time.
Final Thoughts
If you’re looking for a dessert that always delivers smiles, this Peach Upside Down Cake is as delightful to bake as it is to serve. The combination of sweet peaches, buttery cake, and caramel glaze feels like summer baked right into every slice. So, gather some fresh fruit and give it a try—you’ll be amazed at how simple ingredients can turn into something truly unforgettable!
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Peach Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the sweet and fruity delight of this Peach Upside Down Cake. With a luscious layer of caramelized peaches topping a moist vanilla cake, this dessert is a true crowd-pleaser.
Ingredients
Cake:
- 3 medium ripe peaches (thinly sliced)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1¼ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup whole milk
Brown Sugar Glaze:
- 4 tablespoons unsalted butter
- ½ cup light brown sugar (packed)
- ¼ teaspoon cinnamon
- 1 tablespoon milk
Instructions
- For the cake: Preheat the oven. Arrange peach slices in pan. Cream butter and sugars. Add eggs, vanilla, sour cream. Whisk dry ingredients. Combine wet and dry. Pour batter over peaches. Bake.
- For the brown sugar glaze: Melt butter and brown sugar. Add milk, cinnamon. Cook, then drizzle over cake.
Notes
- Make sure the peaches are ripe but firm for best results.
- Allow the cake to cool slightly before inverting to prevent sticking.
- This cake is best served warm with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Peach Upside Down Cake, Dessert Recipe, Peach Cake
