Peach Upside Down Cake

Close-up of upside down cake with peaches arranged in a glossy caramelized spiral pattern.

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.

Prep Time25

Cook Time50

Resting Time15

Total Time1 30

Servings: slices

Calories: 462kcal

Author: Sandra

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)

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

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.
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.
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.
Full-fat sour cream provides the richest flavor and best texture. Plain Greek yogurt may be substituted.
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.
Greasing only the sides helps prevent sticking without interfering with the caramelized peach topping.
Very juicy peaches can release excess liquid during baking, which may thin the caramel layer and soften the top of the cake too much.
Because of the moisture from the peaches, avoid relying only on visual cues. Check the center carefully to ensure no wet batter remains.
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.
Upside down cakes should be inverted while still warm. If left too long in the pan, the caramelized topping can harden and stick.

Nutrition