Name: Peach Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 tablespoons salted butter; 2/3 cup packed brown sugar; 1/4 teaspoon cinnamon; 3 large peaches, peeled and sliced large (about 2 cups); 1 1/4 cups flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla; 1/2 cup milk

Jump to Recipe· 4.6 from 5 reviews

If you’re craving a dessert that’s bursting with summer vibes and just the right touch of sweetness, you absolutely need to try my Peach Upside-Down Cake Recipe. It’s one of those cakes that make your kitchen smell heavenly and impress guests without a ton of fuss. Plus, the caramelized peaches on top are pure magic—I promise once you try it, it’ll become your go-to for peach season. Ready to dive into this deliciously moist, buttery cake? Let’s get baking!

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Why This Recipe Works

Perfect Peach Caramelization: Using brown sugar and butter melts into the peaches beautifully, creating a caramel layer that’s irresistible.
Moist, Tender Cake: The balance of butter and milk in the batter keeps the cake soft, while the simple leavening ensures a nice crumb.
Easy Preparation: This recipe comes together quickly, mostly relying on basic pantry staples and fresh peaches you can grab anywhere.
Classic Upside-Down Technique: Flipping the cake after baking reveals a stunning fruit-top presentation that feels fancy but is foolproof.

Peach Upside-Down Cake, Peach Cake Recipe, Summer Fruit Desserts, Caramelized Peach Cake, Easy Peach Dessert - The image shows a square peach tart with a single thin crust layer, topped with many peach slices arranged in overlapping rows, each peach slice having a yellow and orange color with soft texture. Thick white cream or icing is drizzled diagonally over the peaches in wide stripes. Fresh green mint leaves are scattered mostly in the center on top of the cream, adding a bright contrast. The tart is placed on a white marbled surface surrounded by three whole peaches with fuzzy skin and several green leafy sprigs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Peach Upside-Down Cake Recipe really comes from the harmonious combination of fresh peaches and a buttery caramelized topping, paired with a simple but flavorful cake base. Each ingredient plays a role, so here’s a quick rundown to help you pick the best ones for a killer outcome.

Peach Upside-Down Cake, Peach Cake Recipe, Summer Fruit Desserts, Caramelized Peach Cake, Easy Peach Dessert - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few tablespoons of salted butter in a small white bowl, packed brown sugar in another small white bowl, a pinch of cinnamon in a tiny white bowl, three large peeled peach halves with their vibrant orange and pink flesh, a white ceramic bowl containing a whole, uncracked brown egg, a small white bowl filled with smooth milk, a small white bowl holding granulated sugar, and a small white bowl with vanilla extract placed as a clear pale liquid, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Salted Butter: Salted keeps things simple and adds a subtle flavor punch to the caramel and cake.
Brown Sugar: Packed brown sugar melts into a rich caramel with a hint of molasses, perfect for that glossy topping.
Cinnamon: Provides a warm spice note that complements the peaches without overpowering them.
Peaches: Fresh, ripe peaches are key—you want them firm enough to slice but juicy enough for flavor and moisture.
Flour: All-purpose works perfectly to give the cake body without being too dense.
Baking Powder: Helps the cake rise just enough for a tender crumb.
Granulated Sugar: Sweetens the cake base evenly and feeds the butter for that lovely texture.
Egg: Provides structure and richness.
Vanilla Extract: Just a splash lifts the whole flavor with a warm, familiar essence.
Milk: Adds moisture and helps balance the batter for a light crumb.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love about this Peach Upside-Down Cake Recipe is how easy it is to customize. I sometimes swap out spices, or use different fruits based on what’s fresh. You should definitely experiment—you might discover an even better version that’s all your own.

Spice It Up: I like adding a pinch of nutmeg or ginger alongside cinnamon for a warm fall twist.
Fruit Variations: When peaches aren’t in season, pineapple or nectarines work wonderfully too—I’ve done both and loved the results.
Dairy-Free Version: Swap milk for almond or oat milk and use vegan butter for a delicious dairy-free treat.
Less Sweet: If you prefer less sugar, reduce the brown sugar slightly or add a splash of lemon juice to brighten the topping.

Step-by-Step: How I Make Peach Upside-Down Cake Recipe

Step 1: Prep that Peachy Base

Start by preheating your oven to 350°F and greasing an 8×8 baking dish—spray works well here. Then, melt your butter with brown sugar and cinnamon in the microwave, stirring until it’s smooth and syrupy. Pour this caramel goodness evenly into the pan and arrange your peach slices neatly on top. This step sets the stage for the cake’s signature look and flavor; take a little extra care to lay the peaches flat and evenly for a beautiful final flip.

Step 2: Whip Up the Cake Batter

While the caramel cools slightly, whisk together your dry ingredients—flour, baking powder, and salt—in a bowl. In a separate, larger bowl, beat your softened butter on medium until it’s light and fluffy; this usually takes about 3-4 minutes. Gradually beat in the granulated sugar until well mixed, then add the egg and vanilla extract, beating just until combined. Now comes the gentle part: add your dry mix and milk alternately to the wet mixture, always beating on low speed and stopping as soon as the ingredients come together. Over-mixing can toughen the cake, so keep it light and airy.

Step 3: Combine and Bake

Spread that luscious batter evenly over the peaches in your pan. Don’t worry if it looks thick or a bit lumpy—that’s perfect! Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Pro tip: start checking around 38 minutes to avoid over-baking, especially since ovens vary.

Step 4: The Grand Flip

After baking, let the cake cool in the pan on a wire rack for 5 minutes. This is crucial to let the caramel set just enough but remain warm. Then, gently loosen the cake from the edges—running a knife around the pan helps—and invert it onto a big serving plate. Let it cool an additional 10 to 15 minutes before serving warm. Watching those peach slices glisten on top never gets old!

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Pro Tips for Making Peach Upside-Down Cake Recipe

Peeling Peaches Easily: I find that blanching peaches briefly in boiling water then shocking them in ice water makes peeling a breeze.
Even Caramel Layer: Make sure your brown sugar and butter are fully melted and combined before pouring, so the caramel spreads evenly without clumps.
Don’t Skip Cooling Before Flipping: Waiting 5 minutes after baking lets the caramel thicken a bit, so it doesn’t run everywhere when you invert the cake.
Use a Sturdy Plate for Flipping: I always use a large rimmed plate to make sure the cake lands safely without any mess.

How to Serve Peach Upside-Down Cake Recipe

Peach Upside-Down Cake, Peach Cake Recipe, Summer Fruit Desserts, Caramelized Peach Cake, Easy Peach Dessert - The image shows a peach upside-down cake cut into squares on a white plate placed on a white marbled surface. The cake has a golden-brown base that looks moist and soft with a slight crumb texture. On top of the cake lies a layer of neatly arranged peach slices that are vibrant orange and glossy, covered in a shiny caramel glaze. A black-handled spatula holds one square piece of the cake, slightly lifted from the plate, showing the thick peach topping and the textured cake underneath. The colors are warm and inviting, with the light reflecting off the glossy peach layer. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Because the peach topping is so vibrant and flavorful, I usually keep garnishes simple—a light dusting of powdered sugar or a scoop of vanilla ice cream really takes this cake over the top. Sometimes, I sprinkle chopped toasted pecans or almonds for a little crunch—I love the contrast.

Side Dishes

This peach upside-down cake pairs beautifully with a cup of strong coffee or a chilled glass of Moscato. For a brunch spread, I like serving it alongside creamy yogurt and fresh berries, making a balanced round of flavors.

Creative Ways to Present

For a special occasion, I’ve served this cake as individual portions in ramekins, flipping each out separately for a stunning personal dessert. I’ve also topped it with whipped cream and fresh peach slices for a fresh, festive presentation that tends to wow my guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover cake stores well covered at room temperature for up to 2 days, but if your kitchen is warm, I recommend refrigerating it in an airtight container. I wrap mine tightly with plastic wrap and it stays moist and tasty this way.

Freezing

I’ve frozen this cake twice with great results—wrap individual slices in plastic wrap and then foil to prevent freezer burn. When you thaw them in the fridge overnight, they retain most of that fresh-baked charm.

Reheating

To warm leftovers, I pop slices in the microwave for about 20 seconds or warm them gently in a 300°F oven for 10 minutes wrapped loosely in foil. The oven method brings back a bit of crispness to the caramelized top, which is lovely.

FAQs

Can I use canned peaches for the Peach Upside-Down Cake Recipe?

While fresh peaches give the best texture and flavor, you can absolutely use canned peaches if they’re sliced and well-drained. Just be mindful of the added liquid and reduce any extra moisture from the batter if needed to avoid sogginess.
Do I have to peel the peaches?

Peeling is recommended for the smoothest texture and prettier presentation, but if you’re in a hurry or prefer the rustic feel, you can leave skins on—just make sure to wash them well.
What pan size should I use for this cake?

An 8×8-inch baking dish is ideal for this recipe, as it allows the cake to bake evenly with a nice thickness of fruit on top. A different size might require adjusting bake times slightly.
Can I make the Peach Upside-Down Cake Recipe ahead of time?

Yes! You can prepare the cake up to the point before baking and refrigerate it overnight. Just bring it back to room temperature before baking to ensure even cooking.

Final Thoughts

This Peach Upside-Down Cake Recipe is one of those nostalgic desserts that feels like a warm hug from the kitchen. Its balance of sweet, buttery, and fruity notes makes it stand out whether you’re sharing it with family or treating yourself to a little comfort food moment. Give this recipe a try—you’ll feel like a cake pro, and the compliments won’t stop coming. Trust me, it’s a joy to bake and even more delicious to eat!