Peach Upside Down Cake

Peach upside down cake is one of those nostalgic desserts that brings back memories of summer afternoons and the comforting scent of caramelized fruit wafting from the oven. I first made this cake during peach season, when a friend dropped off a basket of fresh, sun-ripened peaches from her backyard. I didn’t want them to go to waste, and I wanted something more indulgent than peach cobbler. That’s when I thought—why not a classic upside down cake?

This recipe is more than just a sweet ending to a meal. It’s a showstopper with its golden, glossy peach topping and rich, buttery cake underneath. The magic happens when you flip the cake—revealing the beautiful amber fruit and sticky brown sugar glaze on top. It’s a dessert that feels fancy but is surprisingly simple to make at home.

If you’ve never made an upside down cake before, this one will win you over with its warm, sticky-sweet charm. Whether you’re baking for a family dinner, a special occasion, or just a treat for yourself, this peach upside down cake is sure to impress.

Why I Love This Recipe

What makes this peach upside down cake so special is its simplicity paired with elegance.

The star of the show is, of course, the peaches. Their natural sweetness intensifies in the oven, and when paired with butter and brown sugar, they turn into a glossy, caramelized layer that’s both visually stunning and irresistibly delicious.

The cake base is soft and buttery with just the right amount of fluff. It’s sturdy enough to hold up the peaches but tender enough to melt in your mouth with every bite.

Another reason I love this recipe is its flexibility. You can make it with fresh peaches when they’re in season or with canned peaches when you’re in a pinch. It’s a great way to use up summer fruit, and it’s a recipe that doesn’t demand a lot from you—no fancy equipment, no hours of prep, just simple ingredients coming together beautifully.

It’s also a conversation starter. That moment when you flip the cake over and unveil the golden fruit topping? It feels like magic every single time.

Ingredients for Peach Upside Down Cake

To make a truly delicious peach upside down cake, you need the right combination of fresh ingredients and pantry staples. Each one plays a role in creating the layers of flavor and texture that make this cake unforgettable.

For the Topping:

• Unsalted Butter: Helps create the caramelized base that coats the peaches. Use fresh, high-quality butter for the richest flavor.
• Brown Sugar: Gives that deep, molasses-like sweetness and the sticky glaze that makes the upside down cake so iconic.
• Fresh or Canned Peaches: Sliced about ½-inch thick. If using fresh, make sure they’re ripe but firm. If using canned, go for the kind packed in juice, not syrup, and drain them well.

For the Cake Batter:

• All-Purpose Flour: Provides structure to the cake.
• Baking Powder & Baking Soda: Helps the cake rise and stay light.
• Salt: Enhances all the flavors and balances out the sweetness.
• Unsalted Butter: Adds rich flavor and keeps the cake moist.
• Granulated Sugar: Sweetens the batter and helps create a soft crumb.
• Eggs: Binds the ingredients and adds richness.
• Vanilla Extract: A warm, aromatic backdrop to highlight the peaches.
• Sour Cream (or Greek Yogurt): Adds moisture and a slight tang that balances the sweet topping.
• Milk: Helps loosen the batter without thinning it too much.

These ingredients are easy to find and work together to create a moist, flavorful cake with that irresistible caramelized peach crown.

How Much Time Will You Need

One of the best things about this cake is that it comes together in about an hour and a half, start to finish.

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Cooling and Inverting Time: 20–30 minutes

You can make this in the afternoon and have it ready to serve by dessert. It’s best enjoyed slightly warm or at room temperature.

How to Make This Peach Upside Down Cake

Step – 1: Prepare the Topping

Start by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan (not a springform pan) and melt 1/4 cup unsalted butter in the bottom. You can do this in the oven or on the stovetop. Once melted, sprinkle 1/2 cup of brown sugar evenly over the butter.

Arrange the peach slices in a circular pattern over the sugar mixture. You can slightly overlap them for a more dramatic look. Set aside while you prepare the batter.

Step – 2: Make the Cake Batter

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Set this dry mix aside.

In a large mixing bowl, cream together 1/2 cup unsalted butter (room temperature) and 3/4 cup granulated sugar until light and fluffy. This takes about 3 minutes with a hand mixer on medium speed.

Add in 2 large eggs, one at a time, mixing well after each addition. Then stir in 2 tsp vanilla extract.

Add the dry ingredients in three additions, alternating with 1/2 cup sour cream and 1/4 cup milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix, or the cake can turn out dense.

Step – 3: Assemble and Bake

Spoon the cake batter gently over the arranged peaches in the pan. Use a spatula to spread it evenly, taking care not to disturb the peach layer underneath.

Bake in the preheated oven for 45 to 50 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.

Step – 4: Cool and Invert

Once baked, remove the cake from the oven and allow it to cool in the pan for 15 to 20 minutes. Then, run a knife around the edge of the cake to loosen it.

Place a serving plate over the top of the cake pan, and quickly but carefully flip it upside down. Gently lift the pan away, and voilà—the caramelized peaches will now be glistening on top.

Let the cake cool slightly before slicing and serving.

Substitutions

Sometimes you just don’t have all the ingredients on hand—or maybe you want to tweak things to suit your taste. Here are a few tried-and-true substitutions that keep the cake delicious:

• Peaches: You can substitute nectarines, pineapple rings, or even apples for a different twist. Fresh is always best, but canned or frozen (thawed and patted dry) also work.
• Sour Cream: Plain Greek yogurt works just as well. It adds that needed acidity and moisture.
• Butter: Salted butter can be used, but reduce the salt in the batter slightly.
• Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. The texture may be slightly different, but it will still taste amazing.
• Milk: Any milk will do—even dairy-free options like almond or oat milk.

These swaps are helpful if you’re baking for dietary needs or just working with what’s in your pantry.

Best Side Dishes for Peach Upside Down Cake

This cake is rich and flavorful on its own, but pairing it with the right side can take your dessert experience to the next level. Here are three of my favorites:

• Vanilla Bean Ice Cream: The cold, creamy texture melts beautifully into the warm cake and enhances the caramel peach flavor.
• Whipped Mascarpone Cream: Slightly tangy and ultra creamy, it balances the sweetness perfectly.
• Toasted Pecans or Walnuts: Serve them on the side or sprinkle over the top for added crunch and a nutty contrast.

Serving and Presentation Tips

There’s something magical about flipping over an upside down cake and seeing that beautifully caramelized fruit layer. It’s already a stunner, but with a little extra care, you can make it look bakery-worthy.

Start by serving it on a simple white cake stand or a rustic wooden board to let the golden peaches stand out. You don’t need frosting—this cake speaks for itself—but a light dusting of powdered sugar can add a delicate finish, especially if you’re serving it cool.

If you’re hosting guests, serve individual slices with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Garnish with a fresh mint sprig or a tiny peach wedge for a sophisticated touch.

And if you’re bringing it to a potluck or picnic, consider making it in a cast iron skillet—it keeps the cake warm and adds that charming, country-style flair.

Tips and Tricks to Make This Recipe Even Better

This cake is already packed with flavor, but a few smart tips can really elevate the final result and make the baking process smoother.

• Use ripe but firm peaches: Overripe ones will fall apart and turn mushy during baking. If your peaches are a little underripe, slice them thinly and soak in a bit of sugar before using.
• Room temperature ingredients are key: Cold butter or eggs can cause the batter to curdle and won’t mix as smoothly. Let everything sit out for about 30 minutes before you start.
• Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing creates a dense cake, and we want this one to be light and tender.
• Place the cake pan on a baking sheet: Just in case any caramel leaks, you’ll avoid a sticky oven mess.
• Flip with confidence: After baking, let the cake sit for 15–20 minutes, but not too long, or the topping might stick to the pan. Use oven mitts, hold the plate firmly, and flip in one quick, confident motion.

Common Mistakes to Avoid

Even a simple cake can go sideways if you’re not careful. Here are a few common mistakes to avoid:

• Using a springform pan: The sugary topping can leak and make a mess. Stick to a solid, well-greased cake pan.
• Skipping the parchment paper (optional but helpful): Greasing the pan well is usually enough, but if you’ve had trouble with sticking before, parchment on the bottom is a smart backup.
• Letting the cake cool too long in the pan: If you wait too long to invert it, the topping can harden and stick. Aim for that sweet spot—15 to 20 minutes.
• Cutting too soon: As tempting as it is to dig in right after flipping, let the cake rest a bit so it can firm up. This helps you get clean, neat slices.
• Using peaches with too much moisture: If you’re using frozen or canned peaches, be sure to pat them dry. Extra moisture can make the cake soggy or cause the topping to run.

How to Store It

Peach upside down cake stores beautifully, which makes it great for make-ahead desserts.

Let the cake cool completely, then wrap it tightly with plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days.

If refrigerating, let it come to room temperature before serving—or warm individual slices in the microwave for about 15 seconds.

For longer storage, wrap the cake tightly and freeze it for up to 2 months. To serve, thaw overnight in the fridge and then bring to room temperature. A few minutes in the oven can help re-caramelize the topping.

FAQ

Can I make this peach upside down cake ahead of time?
Yes! It stores well at room temperature for a day or in the fridge for several days. It’s actually even better the next day as the flavors settle and deepen.

Can I use canned peaches?
Absolutely. Just make sure to drain and pat them dry before using. Canned peaches in juice are best—avoid the syrupy ones, which can make the topping overly sweet and runny.

Can I make this in a cast iron skillet?
Yes, and it adds a lovely rustic touch. Just be sure your skillet is well-seasoned, and grease it well. The baking time may vary slightly.

Can I make this recipe gluten-free?
You can substitute a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture might be a touch different, but it will still be delicious.

Can I use other fruits?
Definitely! Nectarines, plums, apples, and pineapple all work beautifully. Just be sure to slice them thin and arrange them in a single layer.

Print