Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together!
I LOVE a good upside-down cake. They are not only beautiful to look at, but they are filled with delicious and juicy fruit! Try out some more of my favorites, like this perfect pineapple upside-down cake and this delicious caramel apple upside-down cake!
What is an Upside-Down Cake?
An upside-down cake is exactly like it’s described. When you serve it, instead of all of the ingredients being at the bottom of the cake and the cake part being on top, it’s backward! The fruit is displayed in a beautiful way on top and then topped with delicious brown sugar crumbles (that you will want to eat by themselves!). They are a sight to behold and taste even better!
This peach upside-down cake is perfect for any occasion. It looks stunning (and impressive!) on the table, but when you cut into it with your fork, that’s where the good stuff really begins! The cake is moist and soft on the bottom, and when you combine that with the delicious taste of fresh, sweetened peaches, well… You don’t have to convince me anymore! Let’s bake a cake!
Ingredients in Peach Upside-Down Cake
This cake is simple to make, but it sure looks impressive when it’s done! It’s the perfect recipe for peach season! Check out the recipe card at the bottom of the post for exact measurements.
Topping
- Peaches: you don’t want these to be too soft. Make sure they are just barely ripe.
- Lemon Juice: This adds a bright flavor to the topping.
- Brown Sugar: This is my favorite ingredient in this cake! It adds in such a deliciously deep, sweet flavor!
- Butter: I used salted butter in this topping.
Cake
- Flour: All-purpose flour works great for this recipe!
- Baking Powder: This acts as a leavening agent and helps the cake to rise without having to use yeast.
- Salt: The salt enhances all of the flavors in this cake.
- Butter: I used unsalted butter in the cake and let it soften to room temperature before mixing it in.
- Granulated Sugar: Add this in to sweeten up the base of the cake.
- Brown Sugar: This complements the granulated sugar.
- Eggs: I always like to use large eggs whenever I bake.
- Milk: I used one percent milk, but you can use whatever you have on hand.
Let’s Bake an Upside-Down Cake!
This peach upside-down cake is going to knock your socks off! It tastes so delicious, and the end result of how it looks is so satisfying! You and all of your guests are going to love it.
- Prep: Preheat the oven to 350 degrees Fahrenheit and spray a deep 9-inch cake pan with pan spray. Set aside.
- Add Peaches to Ice Bath: Bring a medium pot of water to boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
- Pour: Combine the brown sugar and melted butter in a bowl and pour the brown sugar mixture on the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
- Combine: In a medium-sized bowl, combine the flour, baking powder, and salt.
- Beat: In a large bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer on a medium speed until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Then, add in the flour mixture and beat until combined.
- Bake: Spread the cake batter evenly over the top of the peaches in the cake pan. Bake your peach upside-down cake for 35-40 minutes, until golden brown and a toothpick, comes out clean from the center of the cake.
- Cool and Flip: Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.
Upside Down Cake Tips
This peach upside-down cake is the best of the best, and you don’t want to miss out! Try these tips and tricks to make sure that your cake turns out perfectly every time.
- Can I use canned peaches? If peaches are out of season, then you can replace fresh peaches with 1-2 cans of sliced peaches, fully drained.
- Add more flavor: For a little variety of flavors, try adding 1 teaspoon of ground cinnamon to the brown sugar/butter syrup.
- How to release the cake from the pan: If the cake cools too long in the pan, pop it back in the oven for just a couple of minutes to warm up the caramel so it releases.
How to Store Leftover Peach Upside-Down Cake
I love some good leftovers! This peach upside-down cake is best served fresh, but if you do happen to have a few slices that you couldn’t eat, then you can store them for later! Put them in an airtight container and store them in the refrigerator for 2-3 days.
More Delicious Peach Recipes to Try
Desserts
Brown Sugar Grilled Peaches
Shakes
Copycat Chick-fil-A Peach Shake
Desserts
Homemade Mini Peach Cobbler
Salads
Peach Burrata Salad
Peach Upside Down Cake
Ingredients
Topping
- 3 large peaches just barely ripe
- 1 tablespoon lemon juice
- ½ cup brown sugar packed
- ¼ cup salted butter melted
Cake
- 2 cups all-purpose flour
- 1 ⅕ teaspoon baking powder
- ¾ teaspoon salt
- 6 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 6 tablespoons brown sugar packed
- 2 large eggs
- ¾ cup milk
Instructions
-
Preheat the oven to 350℉ and spray a deep 9-inch cake pan with pan spray. Set aside.
-
Bring a medium pot of water to a boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice them in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
-
Combine the brown sugar and melted butter in a bowl and pour onto the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
-
In a medium-sized bowl, combine the flour, baking powder, and salt.
-
In another medium bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Add in the flour mixture and beat until combined.
-
Spread the batter evenly over the top of the peaches in the cake pan. Bake for 35-40 minutes, until golden brown and a toothpick comes out clean from the center of the cake.
-
Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.
