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There’s just something magical about flipping a cake over and seeing those sweet, caramelized peaches shining on top. This Peach Upside-Down Cake is buttery, moist, and the kind of dessert that looks fancy but comes together with simple, no-fuss ingredients. It’s summer comfort on a plate, and yes, you can absolutely make this, even on a busy weeknight!
You Will Love This Easy Peach Cake!
This is the peach cake recipe I pull out when peaches are at their peak, and I want something that looks like I fussed—but really didn’t. It’s a go-to in my summer baking rotation—easy, beautiful, and always a hit at the table. Over the years, I’ve made this more times than I can count, and it never lets me down. That buttery brown sugar topping with tender, juicy peaches? It’s the kind of old-school magic that makes everyone believe you spent all day baking.
After 30+ years in the kitchen, I’ve learned that the best recipes are the ones that are both doable and dependable. This one checks all the boxes. It comes together with pantry staples and a few fresh peaches, yet it tastes like something from a bakery. Whether you’re a confident home baker or just finding your rhythm, this cake is simple enough for a beginner and special enough for company. And truthfully? I’ve been known to sneak a slice while it’s still warm, fork in hand, standing at the counter.
Peach Upside Down Cake Recipe Ingredients
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| Peaches | Provide juicy sweetness and are the star of the topping | Nectarines, canned peaches, or mango slices |
| Salted Butter | Adds richness and enhances flavor; used in both topping and cake | Unsalted butter (add a pinch of salt), margarine |
| Brown Sugar | Creates a caramel-like glaze for the peach topping | Coconut sugar, turbinado sugar |
| All-Purpose Flour | Base structure of the cake | Gluten-free baking blend |
| Baking Powder | Leavening agent that helps the cake rise | Homemade mix (cream of tartar + baking soda) |
| Kosher Salt | Balances sweetness and enhances overall flavor | Sea salt, table salt (use slightly less) |
| Granulated Sugar | Sweetens and lightens the texture of the cake | Coconut sugar, maple sugar |
| Eggs | Provide structure and richness | Flax eggs, yogurt, or applesauce |
| Vanilla Extract | Adds warm depth of flavor | Almond extract, maple extract |
| Milk | Adds moisture and helps mix the batter smoothly | Almond milk, buttermilk, or oat milk |
| Sour Cream | Adds richness, moisture, and slight tang for a tender crumb | Greek yogurt, plain yogurt, or crème fraîche |
How to Make Peach Upside Down Cake (with step-by-step images)
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep your pan and oven
Preheat the oven to 350°F. Line a 9-inch round cake pan with a parchment round and butter or lightly spray the bottom and sides of the pan. This helps the cake release perfectly once it’s flipped.
Step 2 | Slice the peaches and make the topping
Pit and thinly slice the peaches into half-moon shapes. Melt 1/4 cup of butter and pour it into the bottom of your prepared pan.
Sprinkle brown sugar evenly over the melted butter.
Arrange the peach slices in a single layer over the sugar, starting along the outer edge and working your way in toward the center. Try to keep the slices close together so every bite gets that sweet, peachy goodness!
Step 3 | Cream the butter and sugar
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the remaining butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
Step 4 | Add eggs and vanilla
Add the vanilla extract and the eggs, one at a time, beating well after each addition until the batter is smooth and creamy.
Step 5 | Mix dry ingredients and combine
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half of the dry mixture to the wet ingredients and mix until just combined.
Add in the milk and sour cream, then mix again until combined.
Finally, add the remaining dry ingredients and mix just until you don’t see any flour. Be careful not to overmix—just enough to bring the batter together.
Step 6 | Add the batter to the pan
Gently pour the cake batter over the peaches and use a spatula to spread it evenly to the edges. Take care not to shift the peach layer.
Step 7 | Bake the cake
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and spring back when lightly pressed.
Step 8 | Cool and flip
Let the cake cool in the pan for 10 minutes. Run a knife around the edge to loosen, then place a plate or cake stand on top and carefully flip the pan over. Gently lift off the pan and peel away the parchment.
Step 9 | Serve and enjoy!
This cake is delicious warm or at room temperature. Serve it just as it is, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Upside Down Peach Cake Recipe Variations
- Use other fruits – No fresh peaches? No problem! Try nectarines, canned peaches (drained well), or even plums, apples, or pears in the cooler months. Berries like raspberries or blueberries also make a lovely twist.
- Add a little spice – Sprinkle a pinch of cinnamon or ginger into the brown sugar topping or the batter for a cozy, spiced flavor that pairs beautifully with the fruit.
- Try a splash of bourbon or rum – Stir a tablespoon into the brown sugar topping for a rich, southern-style flavor boost. (Just enough to taste, not to overpower!)
- Make it mini – Use a muffin tin or mini cake pans to make individual upside-down cakes. Great for entertaining or portioning out ahead of time.
- Gluten-free friendly – Swap in a 1:1 gluten-free flour blend to make this cake gluten-free. It still bakes up beautifully!
Recipe Tips
- Use ripe but firm peaches: You want peaches that are juicy and sweet, but not too soft or they’ll turn mushy after baking. If your peaches are extra ripe, slice them a bit thicker.
- Slice peaches evenly: For a pretty presentation and even baking, try to keep your slices about the same thickness. This helps them lie flat and cook consistently.
- Keep those peach slices touching: Arrange the slices so they’re nice and snug, just slightly touching. This gives you that gorgeous, seamless topping once the cake is flipped.
- Don’t skip the parchment: Lining the pan with a parchment round really helps the cake release cleanly after flipping.
- Let it cool just enough: Give the cake a good 10 minutes to rest before flipping. It helps everything set slightly, but while it’s still warm enough to come out easily.
- Work quickly when flipping: Place your cake stand or plate over the top and flip confidently (with oven mitts if needed). Then let it sit upside down for a minute before lifting the pan—that steam helps release the top cleanly.
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Recipe FAQs
Yes! Just make sure to drain them well before slicing and placing them in the pan. Canned peaches will work when fresh ones aren’t in season.
No! I usually leave the skin on for extra color and ease, but if you prefer them peeled, go right ahead—it’s totally up to you.
Yes, you can! Just thaw them completely and pat them dry with paper towels before using. Frozen peaches may be slightly softer than fresh. I like to try to find frozen peaches with the skin still on—they add a little extra color and that homemade look I love.
How to Store Upside-Down Peach Cake
Room Temperature:
If you plan to enjoy the cake within a day, you can store it covered at room temperature for up to 24 hours. Just be sure it’s in a cool spot and covered with plastic wrap or a cake dome to keep it moist.
Refrigerator:
For longer storage, keep the cake in an airtight container in the refrigerator for up to 4–5 days. The topping may get a bit stickier as it sits, but it still tastes amazing—sometimes even better!
To Serve Again:
Let chilled slices sit at room temp for 15–20 minutes, or give them a quick warm-up in the microwave for 10–15 seconds to bring back that fresh-baked goodness.
What to Serve With Peach Upside Down Cake
This cake shines all on its own, but if you want to take it up a notch, here are a few delicious ways to serve it:
- Vanilla Ice Cream – The classic combo! A scoop of creamy vanilla next to a warm slice makes for an irresistible summer treat.
- Whipped Cream – Light and fluffy whipped cream balances the richness of the caramelized topping. Try homemade or your favorite shortcut version.
- Fresh Berries – A handful of raspberries or blueberries on the side adds a pop of color and brightness.
- A Drizzle of Caramel or Honey – For the extra-sweet tooth, a light drizzle takes things over the top.
- Coffee or Sweet Tea – Whether it’s a weekend brunch or dessert after dinner, a warm cup of coffee or glass of iced tea pairs perfectly
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Easy Peach Upside Down Cake
Ingredients
Peach Topping
- 3 large peaches, pitted
- ¼ cup salted butter, divided
- ⅓ cup packed brown sugar
Cake
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup salted butter
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- ⅓ cup milk
- ⅓ cup sour cream
Instructions
- Preheat the oven to 350°F and line a 9-inch round baking pan with a parchment round. Butter or lightly spray the bottom and the sides of the pan with cooking spray.
- Pit and thinly slice the peaches into half moon shapes.
- Melt ¼ cup butter; pour into a 9-inch round baking pan. Sprinkle with brown sugar. Arrange peach slices in a single layer (very closely where all the peach slices are touching), over the sugar. Start in a circle around the outside of the pan and work inward to the center. Set aside.
- Next, make the cake. In a stand mixer fit with the paddle attachment or with an electric hand mixer, beat the butter and the remaining sugar on medium high speed until light and fluffy and pale in color.
- Scrape down the bowl and add the vanilla extract and the eggs, one at a time, mixing on high speed until smooth and fluffy.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add half of the dry ingredients to the butter mixture and mix until just combined. Add the milk and sour cream and mix until just combined. Add the remaining half of the dry ingredients, mixing until just combined. You shouldn’t see any streaks of flour. Scrape down the sides if needed as you go.
- Pour the cake batter into your prepared pan, gently spreading it to the edges so that you keep the peach layer in place.
- Bake for 30 to 40 minutes or until a wooden pick or cake tester inserted into the middle of the cake comes out clean.
- Allow to cool for 10 minutes before running a knife along the edge of the pan. Then, carefully flip over to release and serve upside down on a cake plate or cooling rack!
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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