Peach Upside Down Cake
A beautifully caramelized peach upside down cake that combines juicy summer peaches with a tender, buttery cake base. This show-stopping dessert features a gorgeous pattern of fruit that caramelizes during baking for an irresistible flavor experience.
Easy Peach Upside Down Cake Recipe
There’s something magical about a peach upside down cake that transforms simple ingredients into a stunning dessert. Unlike its more famous pineapple cousin, this peach version celebrates summer’s most luscious stone fruit, creating a dessert that’s both nostalgic and fresh. What makes this recipe truly special is how the peaches caramelize in brown sugar and butter, developing complex flavors that perfectly complement the light, vanilla-scented cake beneath.
Peach upside down cake has deep roots in American baking traditions, dating back to when cast iron skillets were common baking vessels. This recipe honors that heritage while offering modern simplicity that’s accessible to today’s home bakers. Perfect for summer gatherings, this cake showcases peaches at their seasonal peak.
THIS RECIPE:
- Creates a stunning presentation with minimal effort
- Uses fresh or frozen peaches (making it year-round friendly)
- Features a caramelized peach topping that’s never soggy
- Comes together in one pan for easier cleanup
| Recipe Details | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8-10 slices |
| Yield | 1 9-inch cake |
This homemade peach upside down cake is remarkably straightforward, even for novice bakers. The technique of melting butter and sugar in the pan before adding fruit creates that signature caramelized top (which becomes the bottom while baking). The cake batter comes together quickly with standard pantry ingredients, making this an approachable yet impressive dessert that’s perfect for showcasing summer’s juiciest peaches.
Ingredients for Peach Upside Down Cake
The secret to an exceptional peach upside down cake lies in the quality of your ingredients, particularly the star of the show – the peaches. When selecting peaches for this recipe, look for fruit that is ripe but still firm enough to hold its shape during baking. During peak season (June through September), fresh peaches will deliver the most vibrant flavor, but high-quality frozen peaches can work wonderfully in the off-season.
For the Caramelized Peach Topping:
- 4 tablespoons (½ stick) unsalted butter
- ⅔ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 4-5 medium fresh peaches (about 1½ pounds), peeled and sliced ½-inch thick
- 1 tablespoon fresh lemon juice
For the Cake Batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
- ⅔ cup buttermilk, at room temperature
When selecting peaches, look for fruits with a fragrant aroma and slight give when gently pressed. For the best flavor balance, choose peaches that are sweet with just a hint of tartness. Yellow peaches tend to hold their shape better during baking than white varieties, though both will work beautifully.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Peaches | 4-5 medium (1½ pounds) | Choose firm-ripe, fragrant fruit; yellow varieties hold shape better |
| Butter | 12 tablespoons total | Use unsalted, high-fat European-style for richer flavor |
| Sugar | Brown and granulated | Dark brown sugar creates deeper caramel notes if preferred |
| Flour | 1½ cups all-purpose | Measure by spooning into cups and leveling, avoid packing |
| Leavening | Baking powder & soda | Check freshness by testing in water (should bubble vigorously) |
| Dairy | Buttermilk | Real buttermilk preferred over milk+vinegar substitute for texture |
How to Make Peach Upside Down Cake
Creating this beautiful peach upside down cake involves two main components: the caramelized peach topping that will eventually become the stunning top surface, and the tender cake batter that provides the perfect supporting structure. The process begins with preparing your pan and creating the caramel base that will transform into a glistening, sweet topping for your finished cake.
Prepare the Caramelized Peach Topping:
- Preheat your oven to 350°F (175°C). Position a rack in the center of your oven.
- In a 9-inch cast iron skillet or cake pan, melt the 4 tablespoons of butter over medium heat (if using a regular cake pan, melt butter in a small saucepan first, then pour into prepared pan).
- Add the brown sugar and cinnamon to the melted butter, stirring until the sugar dissolves and the mixture is bubbling gently, about 2-3 minutes.
- Remove from heat and allow the caramel mixture to cool slightly, about 5 minutes.
- Arrange the peach slices in a decorative pattern over the caramel mixture, overlapping them slightly. Sprinkle with lemon juice to prevent browning and enhance flavor.
Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined after each addition – do not overmix.
Assemble and Bake:
- Carefully spread the batter over the arranged peaches, being careful not to disturb the pattern.
- Smooth the top with a spatula to ensure even baking.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan on a wire rack for exactly 10 minutes – timing is crucial here.
- Run a knife around the edge of the cake to loosen it from the pan.
- Place a serving plate upside down over the top of the pan, and carefully but quickly invert the cake onto the plate.
- Leave the pan in place for about 1 minute to allow all the caramel to drip onto the cake, then carefully remove the pan.
Allow the cake to cool for at least 15 more minutes before serving to let the caramel set slightly. This prevents the fruit from sliding off the top when slicing.
Tips for Making Peach Upside Down Cake
Pro tip: For a picture-perfect presentation, arrange a few peach slices in the center of your pan first, then work outward in concentric circles. This ensures the most visually appealing pattern once inverted.
- Don’t skip the 10-minute cooling period before inverting – too soon and the cake may break, too long and the caramel might harden, causing the fruit to stick to the pan.
- If using frozen peaches, thaw completely and pat dry with paper towels to remove excess moisture before arranging in the pan.
- Room temperature ingredients (especially eggs and buttermilk) incorporate more easily and create a more uniform cake texture.
| Technique | Recommendation |
|---|---|
| Peach Preparation | Peeling is optional but recommended for smoother texture. To easily peel, score an X at the bottom, blanch in boiling water for 30 seconds, then shock in ice water |
| Pan Selection | Cast iron skillet produces the best caramelization, but any 9-inch cake pan with 2-inch sides works well |
| Inverting the Cake | Use oven mitts and a quick, confident flip motion. Place plate and pan on flat surface when inverting |
| Testing Doneness | Insert toothpick in cake portion only (not through fruit) to accurately check doneness |
The caramel mixture should be moderately thick when poured into the pan – if it’s too thin, it may not set properly; if too thick, it won’t coat the fruit evenly. The perfect consistency resembles warm honey. When making the cake batter, be especially careful not to overmix after adding the flour, as this develops gluten and results in a tougher cake texture rather than the tender crumb we’re seeking.
Make-Ahead Instructions
This peach upside down cake offers several convenient make-ahead options that make it perfect for entertaining or planning dessert in advance.
The caramel and peach topping can be prepared up to 4 hours ahead of time. Simply complete the steps through arranging the peaches, then cover the pan and leave at room temperature. This gives the peaches time to release some of their juices into the caramel, intensifying the flavor.
The dry ingredients can be mixed and stored in an airtight container for up to 1 week before baking. Similarly, you can measure and prepare the wet ingredients (except eggs) the day before and refrigerate separately.
For maximum convenience, the entire cake can be baked up to 24 hours in advance. After cooling completely, cover loosely with foil (avoid plastic wrap as it can stick to the fruit). Store at cool room temperature rather than refrigerating, which can dry out the cake. If you must refrigerate, bring to room temperature for at least 1 hour before serving.
To refresh day-old cake, warm individual slices in the microwave for 15-20 seconds, which revitalizes the caramel and makes the cake taste freshly baked.
Storing Leftovers
To maintain both flavor and texture, proper storage of leftover peach upside down cake is essential. After the cake has cooled completely, cover any exposed sections loosely with aluminum foil, being careful not to press the foil directly onto the fruit topping which could damage its appearance.
Store the cake at room temperature for up to 2 days in a cake keeper or under a cake dome. The natural moisture of the fruit and caramel helps keep the cake fresh. Avoid refrigerating if possible, as cold temperatures can accelerate staling and harden the caramel.
If you must refrigerate due to hot weather or for longer storage, place the cake in an airtight container and refrigerate for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for about 30-60 minutes.
To reheat individual slices, microwave for 15-20 seconds or place in a 300°F oven for 5-7 minutes until just warmed through. This reactivates the caramel and softens the texture.
Freezing Peach Upside Down Cake
While best enjoyed fresh, peach upside down cake can be successfully frozen for future enjoyment. For best results, freeze the cake after it has completely cooled to room temperature.
To freeze the entire cake, place it on a cardboard round and freeze uncovered for 2 hours until the surface has hardened. Then wrap the cake thoroughly with two layers of plastic wrap followed by a layer of aluminum foil. Label with the date and contents, and freeze for up to 2 months.
For individual slices, wrap each piece in plastic wrap, then place in a freezer-safe container or resealable freezer bag. This method allows you to thaw only what you need.
When ready to enjoy, thaw the frozen cake (whole or slices) in the refrigerator overnight while still wrapped. About 1-2 hours before serving, remove from the refrigerator and allow to come to room temperature while still wrapped.
For the best texture and flavor, gently warm the thawed cake in a 300°F oven for 10-15 minutes or microwave individual slices for 20-30 seconds. This restores some of the moisture and softens the caramel topping that may have hardened during freezing.
Serving Suggestions
A slice of peach upside down cake is delicious on its own, but several accompaniments can elevate it to an even more memorable dessert experience. For a traditional presentation that balances the cake’s sweetness, serve slightly warm (not hot) with a small scoop of vanilla bean ice cream that melts slightly into the cake. The cold creaminess against the warm cake creates a delightful temperature contrast.
Whipped cream is another excellent pairing—either plain or flavored with a touch of bourbon or amaretto to complement the peaches. For an elegant touch, dust the whipped cream with a pinch of cinnamon or nutmeg.
For beverage pairings, this dessert shines alongside:
- A cup of strong black coffee or espresso
- Sweet dessert wines like Moscato d’Asti or Sauternes
- Sparkling prosecco or champagne
- Brewed peach or vanilla tea
Present this cake on a pedestal cake stand to showcase its beautiful top. For a dramatic presentation at dinner parties, bring the whole cake to the table before slicing. The ideal serving temperature is just slightly warm or at room temperature, when the caramel is soft but not runny and the cake’s texture is at its prime.
FAQ
Can I use canned peaches instead of fresh?
Yes, canned peaches can work in this recipe when fresh aren’t available. Drain them thoroughly and pat dry with paper towels before using. Choose peaches packed in juice rather than heavy syrup for better flavor control. You’ll need about 1½ cans (15 oz each) for this recipe.
Why did my caramel harden after I flipped the cake?
This typically happens when the cake cools too long in the pan before inverting. The optimal time to flip the cake is exactly 10 minutes after removing it from the oven. If your caramel has hardened, you can salvage the cake by warming it in a 300°F oven for 5-7 minutes, which should re-soften the caramel.
Can I make this recipe with other fruits?
Absolutely! This versatile cake works wonderfully with many fruits. Try nectarines, plums, apricots, or a combination of stone fruits. Apples and pears are excellent for fall versions (though they benefit from a brief sauté before arranging). Berries can also be incorporated among the peach slices for color contrast.
Do I need to peel the peaches?
While peeling is optional, it’s generally recommended for the best texture in the finished cake. The peach skin can become slightly chewy after baking and may detract from the silky caramel topping. For easy peeling, score an X at the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water—the skins will slip right off.
What’s the best pan to use for peach upside down cake?
A 9-inch cast iron skillet is ideal because it conducts heat evenly and helps caramelize the sugar-butter mixture beautifully. However, a 9-inch cake pan with at least 2-inch sides or a 9-inch springform pan wrapped in foil (to prevent leaking) will also work well. Avoid glass baking dishes, which don’t conduct heat as effectively for the caramelization process.
