Peach Upside Down Cake

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When peach season rolls around, I always start looking for simple desserts that feel a little special without requiring a ton of effort. This peach upside down cake checks all the boxes. The peaches become soft and caramelized as the cake bakes, and the buttery vanilla cake underneath stays incredibly moist and tender.

What I love most about this recipe is how beautiful it looks once you flip it out of the pan. The glossy peaches make it look like something from a bakery, but it’s actually very straightforward to make at home.

This cake is perfect for summer gatherings, brunch, or an afternoon coffee break. I especially love serving it with a hot chai tea latte or even something cold and refreshing like this watermelon banana smoothie during the hotter months.

If you enjoy homemade fruit desserts like this, you might also love my blueberry upside down cake, strawberry upside down cake, apple galette, or apple pecan cheesecake. They all have that cozy homemade feel while still looking impressive enough to share with guests. If peaches are your thing, don’t miss out on our fresh squeezed peach juice, homemade peach compote, and moist peach muffins.

Once you see those caramelized peaches on top, it’s hard to wait for the cake to cool before slicing into it.

Ingredients at a Glance

• Peaches. Fresh yellow peaches are the star of this recipe. Slightly firm peaches work best because they hold their shape while baking. You do not need to peel them since the skins soften in the oven. Nectarines also work beautifully here and make an excellent substitute.
• Lemon Juice. A little lemon juice brightens the flavor of the peaches and helps balance the sweetness of the cake and brown sugar topping. Fresh lemon juice gives the best flavor, but bottled lemon juice works in a pinch.
• Butter. Butter adds richness to both the caramelized topping and the cake itself. Unsalted butter is recommended so you can better control the salt level, but salted butter can be used if needed. If using salted butter, reduce the added salt slightly.
• Brown Sugar. Light brown sugar melts into the peaches as the cake bakes, creating a rich caramelized topping. Dark brown sugar can also be used for a deeper molasses flavor and darker color.
• Flour. All-purpose flour gives the cake a soft, tender crumb while still providing enough structure to support the fruit topping. Be sure to spoon and level the flour for the most accurate measurement.
• Sour Cream. Full-fat sour cream keeps the cake moist and tender without making it heavy. Plain Greek yogurt is a good substitute and produces a similar texture.
• Vanilla Extract. Vanilla adds warmth and enhances the buttery flavor of the cake. Pure vanilla extract gives the best flavor, but imitation vanilla may also be used.
• Eggs. Eggs help create structure and richness in the cake batter. Room temperature eggs mix more smoothly into the batter and help promote even baking.

How to Make It (Photo Tutorial)

Step 1: Preheat the oven to 350 F (177 C). Lightly grease only the sides of a 9-inch round cake pan. Do not grease the bottom of the pan.

How to Serve Peach Upside Down Cake

• Serve slightly warm with whipped cream or vanilla ice cream for an easy summer dessert.
• Pair a slice with a cozy drink like my chai tea latte or almond roca mocha for an afternoon treat or brunch spread.
• For a lighter option during warmer months, enjoy it with a cold glass of walnut milk.
• Add it to a brunch table alongside savory recipes like my California omelette or Quiche Provençal for a sweet-and-savory combination.
• Leftover slices are delicious with coffee the next morning and make a great bakery-style breakfast treat.

Suggested Variations

• Use Nectarines Instead. Nectarines work beautifully in this recipe and have a very similar flavor and texture when baked.
• Add Warm Spice. Try adding ½ teaspoon of cinnamon to the batter or brown sugar topping for a warmer flavor.
• Use Dark Brown Sugar. Dark brown sugar gives the topping a deeper caramel flavor with a richer color.
• Add Almond Flavor. Replace ½ teaspoon of the vanilla extract with almond extract for a subtle bakery-style flavor that pairs especially well with peaches.
• Add Chopped Nuts. Sprinkle chopped pecans or walnuts over the peach layer before adding the batter for extra texture and crunch.
• Try a Bourbon Twist. Add 1 tablespoon of bourbon to the peach mixture for a richer flavor that works especially well for summer gatherings and holiday desserts.

Storage & Reheating

• Room Temperature: Cover the cake tightly and store at room temperature for up to 3 days.
• Refrigerator: Store covered in the refrigerator for up to 4 days. The topping may firm up slightly when chilled.
• Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• To Reheat: Warm individual slices in the microwave for 10–15 seconds to soften the caramelized topping and bring out the peach flavor.

More Fruity Dessert Recipes to Try

Blueberry Upside Down Cake

Soft vanilla cake topped with sweet, jammy blueberries.

Strawberry Upside Down Cake

Buttery cake topped with glossy caramelized strawberries.

Raspberry Thumbprint Cookies

Soft buttery cookies filled with raspberry jam.

Blackberry Plum Pie

Juicy blackberries and sweet plums baked into an irresistible summer pie.

Raspberry White Chocolate Cookies

Soft bakery-style cookies packed with raspberries and white chocolate.

Pear Puff Pastry Tarts

Flaky pastries topped with spiced pears and almond cream.

This is one of those recipes that feels right at home all summer long. It’s simple enough for a casual weekend bake but pretty enough to bring to gatherings and brunches too. I especially love that it tastes just as good with a cup of coffee in the afternoon as it does served for dessert after dinner. If you give this peach upside down cake a try, I’d love to hear what you think!

Peach Upside Down Cake

This peach upside down cake features caramelized peaches baked beneath a soft, buttery vanilla cake. It’s simple enough for a casual weekend bake yet beautiful enough to serve for guests.

Print Recipe Save Saved! Rate

Prep Time:25 minutes mins

Cook Time:50 minutes mins

Resting Time:15 minutes mins

Total Time:1 hour hr 30 minutes mins

Equipment

9-inch round cake pan 2 inches deep (Note 1)

Aluminum foil

Cake stand

Dry measuring cups

Electric mixer or stand mixer

Icing spatula

Large bowl

Measuring spoons

Medium bowl

Silicone spatula

Stand mixer or hand mixer

Ingredients

Peach Topping

• 4 small yellow peaches or nectarines, sliced into ¼-inch slices (Note 2)
• 2 tablespoons lemon juice
• ¼ cup unsalted butter melted
• ½ cup light brown sugar packed

Cake Batter

• 1 ½ cups all-purpose flour 187 g (Note 3)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar 200 g
• ½ cup unsalted butter 113 g, softened to room temperature
• ½ cup sour cream full-fat, room temperature (Note 4)
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 2 large eggs room temperature (Note 5)

US Customary – Metric

Instructions

• Preheat the oven to 350 F (177 C).

  Lightly grease only the sides of a 9-inch round cake pan. Do not grease the bottom of the pan. (Note 6)
• Add the sliced peaches and 2 tablespoons lemon juice to a medium bowl and gently toss to coat. If the peaches seem especially juicy, lightly blot them dry with paper towels before arranging them in the pan. (Note 7)
• Pour the ¼ cup melted unsalted butter into the bottom of the cake pan and tilt the pan gently so the butter evenly coats the bottom surface.

  Sprinkle the ½ cup light brown sugar evenly over the melted butter.
• Arrange the peach slices in overlapping circles or a fan pattern over the brown sugar, starting from the center and working outward. Slight overlapping is perfectly fine and creates a prettier presentation once inverted.

  Set the pan aside while you prepare the batter.
• In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
• In a large mixing bowl, beat the 1 cup granulated sugar and ½ cup softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
• Add the ½ cup sour cream, 1 tablespoon lemon juice, and 2 teaspoons vanilla extract and mix until combined.
• Add the 2 large eggs.
• Add the dry ingredients and mix on low speed just until combined. Do not overmix.

  Use a silicone spatula to scrape down the sides and bottom of the bowl, then gently fold the batter a few times to ensure no dry flour pockets remain.
• Spoon the batter in dollops evenly over the peaches rather than adding it all in one spot. This helps prevent the peach layer from shifting.

  Gently spread the batter into an even layer using a silicone spatula or offset spatula.
• Bake on the center oven rack for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with no wet batter remaining. (Note 8)

  Immediately place a loose piece of foil over the cake pan and let the cake rest for 15 minutes. This traps steam and helps the cake release more easily from the pan. (Note 9)
• Remove the foil.

  Run a thin knife or offset spatula carefully around the edges of the cake to loosen it from the pan.

  Place a large serving plate or cake stand upside down over the cake pan.

  Carefully and confidently invert the cake onto the plate.

  Let the pan rest upside down for about 15–20 seconds before lifting it away.

  Slowly lift off the pan. If any peach slices stick to the pan, simply place them back onto the cake while still warm.

  Let the cake cool to room temperature before slicing and serving.

  Do not allow the cake to cool completely in the pan before inverting or the topping may stick. (Note 10)

Notes

1. A light-colored metal cake pan works best for even baking and easier release. Avoid using a shallow pan, as the cake may overflow. For extra insurance against sticking, you can place a round of parchment paper in the bottom of the pan before adding the butter and brown sugar.
2. Slightly firm peaches work especially well because they hold their shape during baking. Very ripe peaches may become overly soft. Nectarines also work beautifully in this recipe and hold their shape well. You do not need to peel the peaches. The skins soften during baking. If using canned peaches, drain them very well and pat them dry before arranging them in the pan.
3. For best accuracy, weigh the flour using a kitchen scale. If measuring by volume, spoon the flour into the measuring cup and level it off with a knife.
4. Full-fat sour cream provides the richest flavor and best texture. Plain Greek yogurt may be substituted.
5. Room temperature ingredients help create a smooth batter and even crumb. Cold ingredients can cause the batter to curdle or bake unevenly. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5–10 minutes.
6. Greasing only the sides helps prevent sticking without interfering with the caramelized peach topping.
7. Very juicy peaches can release excess liquid during baking, which may thin the caramel layer and soften the top of the cake too much.
8. Because of the moisture from the peaches, avoid relying only on visual cues. Check the center carefully to ensure no wet batter remains.
9. The foil resting step is important. The trapped steam helps loosen the caramelized topping from the pan and reduces the risk of sticking during inversion.
10. Upside down cakes should be inverted while still warm. If left too long in the pan, the caramelized topping can harden and stick.

Nutrition

Calories: 462kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 302mg | Potassium: 169mg | Fiber: 2g | Sugar: 45g | Vitamin A: 893IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg

Servings: 8 slices

Calories: 462kcal

Author: Sandra

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