Description

This peach upside down cake is a warm, buttery dessert layered with golden peaches and a sticky brown sugar glaze. It’s a classic comfort cake that’s surprisingly simple to make, yet looks like something straight from a bakery. The magic happens when you flip it out of the pan and reveal a glossy, caramelized fruit topping that’s as beautiful as it is delicious. Whether you use fresh or canned peaches, this cake comes out moist, flavorful, and perfect for any occasion. Pair it with a scoop of vanilla ice cream or enjoy a slice with your morning coffee.

Ingredients

1 .For the Topping

1/4 cup unsalted butter
1/2 cup brown sugar
3–4 medium peaches, peeled and sliced (or 1 can of sliced peaches, drained)

2. For the Cake Batter

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup milk

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Instructions

Preheat oven to 350°F (175°C).
Melt butter in a 9-inch round cake pan, then sprinkle brown sugar evenly on top.
Arrange peach slices over the sugar layer in a decorative pattern.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
Add dry ingredients in 3 parts, alternating with sour cream and milk. Mix until just combined.
Spoon batter over peaches and smooth the top.
Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 15–20 minutes, then invert onto a serving plate.

Notes

Use ripe but firm peaches for best texture.
Add a pinch of cinnamon or nutmeg to the topping for a warm spice note.
Serve warm with ice cream or whipped cream.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Category: Dessert
Method: Baking
Cuisine: American