Delicious Homemade Peach Upside Down Cake: A Perfect Summer Dessert Recipe
Imagine sinking your teeth into a slice of pure summer bliss: tender, buttery caramelized peaches resting atop a light, fluffy, and subtly almond-flavored cake. This irresistible peach upside down cake is a crowd-pleaser, especially when served warm with a generous scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. It’s the quintessential dessert for any gathering, from casual backyard barbecues to elegant family dinners, bringing a burst of sunshine to every bite.
Why This Peach Upside Down Cake Recipe Is a Must-Try
When the term “upside down cake” first comes to mind, most people immediately picture the classic pineapple upside down cake. However, we’re here to introduce you to a truly remarkable alternative that showcases the sweet, juicy splendor of stonefruit: the peach upside down cake. This recipe isn’t just another dessert; it’s a celebration of seasonal flavors and a testament to simple, yet sophisticated, baking.
What makes this peach upside down cake truly stand out? It all begins with a rich, caramelized peach base. Slices of perfectly ripe peaches are nestled into a luscious mixture of melted butter and brown sugar, creating a glistening, syrupy topping that caramelizes beautifully as the cake bakes. This sweet, slightly tart layer provides a wonderful contrast to the incredibly tender and moist cake batter.
The cake itself is a masterpiece of balance. We’ve infused our light and fluffy batter with a hint of almond extract, a flavor that miraculously complements peaches and other stonefruits, enhancing their natural sweetness without overpowering them. The resulting cake is airy yet substantial, providing the perfect canvas for the vibrant peaches. Once baked, the cake is inverted onto a serving platter, revealing its stunning, fruit-laden crown. A generous scoop of vanilla ice cream or a cloud of whipped cream melts gently into the warm cake, creating an undeniably decadent experience that will have everyone reaching for a second slice. It’s a deceptively simple recipe that yields impressive results, making it ideal for both seasoned bakers and beginners.
Essential Ingredients for Your Peach Upside Down Cake
Gathering your ingredients is the first step towards creating this delightful peach upside down cake. You’ll find all precise measurements, ingredient details, and comprehensive instructions in the printable recipe card located at the end of this post.
Ingredient Spotlight & Expert Substitution Advice
Understanding each component of this peach upside down cake recipe will help you achieve the best results and allow for creative variations.
PEACHES – The star of our show! When selecting fresh peaches, look for ones that are fragrant and yield slightly to a gentle squeeze, indicating ripeness. Avoid peaches that are rock hard (they won’t soften adequately during baking) or overly soft (which can become mushy). Freestone peaches are generally easier to slice cleanly than clingstone varieties, but either will work. For convenience or when fresh peaches are out of season, you can absolutely substitute with canned or frozen peaches. If using canned, drain them very well to prevent excess moisture in the topping. For frozen peaches, thaw them completely and pat them dry with paper towels to remove any residual ice or water before arranging them in the pan. This step is crucial for preventing a watery caramel layer.
CAKE BATTER – Our homemade cake batter is designed to be light, fluffy, and incredibly tender, providing the perfect textural contrast to the soft peaches. Making it from scratch allows for superior flavor and texture control. However, if you’re short on time, a yellow cake mix can be a convenient alternative. To elevate a boxed cake mix, consider adding an extra egg yolk or replacing water with milk for a richer crumb. The recipe calls for a delicate balance of vanilla and almond extracts. Almond extract pairs exceptionally well with stone fruits like peaches, apricots, and cherries, enhancing their natural aroma. If almond isn’t your preference, simply double the vanilla extract for a more classic flavor. For an added layer of warmth and spice, consider incorporating 1/2 teaspoon of ground cinnamon into either the butter/brown sugar mixture at the bottom of the pan or directly into the cake batter. A pinch of nutmeg or cardamom could also introduce lovely complexity.
BUTTER & BROWN SUGAR – These two ingredients form the magical caramelized base. The butter provides richness and helps to create a smooth, glistening sauce, while the brown sugar lends a deep, molasses-like sweetness and contributes to the beautiful caramel color and flavor. Using light brown sugar is recommended, as it offers a more delicate caramelization compared to dark brown sugar, which can be too intense for the subtle peach flavor. Ensure the butter is fully melted and thoroughly combined with the brown sugar for an even coating at the bottom of the pan.
Step-by-Step Guide: How to Make Peach Upside Down Cake
These step-by-step photos and detailed instructions are here to help you visualize each stage of making this delectable peach upside down cake. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Preheat your oven to 350°F (175°C). Carefully grease a 13×9 inch glass baking dish with butter or baking spray to ensure easy release of the cake, then set it aside.
- In a small microwave-safe bowl or saucepan, melt 6 tablespoons of unsalted butter. Once melted, stir in the packed light brown sugar until a smooth, thick paste forms. Evenly spread this luscious butter and brown sugar mixture across the entire bottom of your prepared baking pan.
- Arrange the peeled and sliced peach sections neatly over the butter/sugar mixture. You can create a decorative pattern or simply layer them to fully cover the bottom of the pan. Overlapping the slices slightly will ensure a beautiful, full peach topping.
- To prepare the cake batter, in a large mixing bowl, beat the remaining 3/4 cup of softened unsalted butter and the granulated sugar together using an electric mixer until the mixture is light, creamy, and fluffy, typically 2-3 minutes. This creaming process incorporates air, resulting in a tender cake.
- In a separate medium-sized bowl, whisk together the whole milk, large eggs, vegetable oil, vanilla extract, and almond extract until all the wet ingredients are thoroughly combined and smooth.
- In yet another bowl, combine the all-purpose flour (spooned and leveled for accuracy), baking powder, and sea salt. Whisk these dry ingredients together to ensure they are evenly distributed.
- Gradually incorporate the wet and dry ingredients into the creamed butter and sugar mixture. Begin by adding about 1/3 of the milk mixture, mixing well until just combined. Then, add about 1/2 of the flour mixture, mixing until no dry streaks remain. Continue this rotation, alternating between the wet and dry ingredients (1/3 wet, 1/2 dry, remaining wet, remaining dry), beating briefly after each addition until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
- Gently spoon and spread the prepared cake batter evenly over the arranged peach slices in the baking dish. Take care not to disturb the neat arrangement of the peaches underneath as you spread the batter to the edges of the pan.
- Bake the cake for approximately 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown, and you may see the caramelized peach juices bubbling slightly around the edges.
- Allow the cake to cool in the baking dish for at least 10-15 minutes on a wire rack. This crucial cooling time allows the caramelized topping to set slightly and prevents the peaches from sticking to the pan when inverted. Once cooled slightly, carefully run a thin spatula around the edges of the cake. Place a large serving platter or cutting board upside down over the baking dish, then confidently invert the cake onto the platter. If any peach slices adhere to the pan, simply lift them gently and place them back onto the cake. Slice and serve your beautiful homemade peach upside down cake warm or at room temperature.
Frequently Asked Questions & Expert Tips for Success
To keep your peach upside down cake fresh, store it in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or to extend its freshness, you can store it in the refrigerator. However, after day 3, the delicious caramelized topping may begin to absorb moisture from the cake and become a bit soggy, affecting its texture.
Absolutely not! While fresh, ripe peaches are wonderful, this recipe is incredibly versatile. Canned peaches (well-drained and patted dry) or frozen peaches (thawed and excess moisture removed) will work perfectly. Using pre-sliced fruit can even save you time in preparation.
Yes, you can freeze this cake! Though I haven’t personally tried freezing a whole cake, it should hold up beautifully. I recommend flash freezing the already cooled cake uncovered in the freezer for about an hour or until firm. Once firm, remove it, wrap it tightly in plastic wrap, and then again in aluminum foil to prevent freezer burn. Store in the freezer for up to 1 month. The flash freezing technique helps prevent the caramelized topping from sticking to the plastic wrap and preserves the cake’s integrity. Thaw overnight in the refrigerator before serving.
Thoroughly greasing your baking dish is paramount. Beyond that, allowing the cake to cool for at least 10-15 minutes after baking before inverting is crucial. This cooling period allows the caramel to firm up slightly and the cake structure to stabilize. Running a thin, heat-safe spatula around the edges before flipping also helps loosen any stuck bits. If a few peaches remain in the pan, simply retrieve them and gently place them back onto the cake.
Upside down cakes are wonderfully adaptable! While peaches are fantastic, you can easily substitute them with other fruits like sliced pineapple rings (the classic!), apples, pears, plums, nectarines, or even berries like raspberries or blueberries. Adjust the cooking time slightly if using very juicy or delicate fruits, and consider adding a touch of cornstarch to the fruit mixture if you anticipate a lot of liquid.
Delightful Serving Suggestions
While this peach upside down cake is utterly delicious on its own, a few simple additions can elevate it to an even more extraordinary dessert experience. For ultimate decadence, serve each slice warm with a melting scoop of premium vanilla bean ice cream or a generous dollop of freshly whipped cream. The coolness and creaminess beautifully complement the warm, sweet peaches and tender cake. You could also drizzle a little extra caramel sauce, a light fruit syrup, or even a sprinkle of toasted pecans or almonds for added crunch. Some prefer their cake warm straight from the oven, while others enjoy it at a more mellow room temperature – both are fantastic! This peach upside down cake is a quintessential summer dessert, making it ideal for potlucks, picnics, family barbecues, holiday gatherings, or simply as a special treat any day of the week.
More Irresistible Peach Recipes to Try
If you’re a peach lover, there’s no shortage of ways to enjoy this incredible fruit. Explore some of our other favorite peach-inspired creations:
- Homemade Peach Bread
- Refreshing Peach Mojito
- Copycat Peach Iced Tea
- Classic Deep Dish Peach Pie
- Savory Grilled Peach Caprese
- Easy Peach Cobbler Dump Cake
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Peach Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ⅔ cups light brown sugar packed
- 18 Tbsp unsalted butter 1 cup plus 2 Tbsp, divided
- 5 peaches large, peeled and sliced into 3⁄8″ -1⁄2″ sections
- 1 cup granulated sugar
- ¾ cup whole milk
- 3 large eggs
- 4 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all purpose flour spooned and leveled
- 1 Tbsp baking powder
- ½ tsp sea salt
Things You’ll Need
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13×9 baking dish
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Hand mixer
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Mixing bowls
Before You Begin
- Be sure to run a spatula around the edges of the cake before turning it out so that the sides don’t stick. The amount of butter/brown sugar in the bottom of the pan keeps it greased enough that the cake won’t stick to the bottom. To turn out the cake, place a sheet pan or a large platter/cutting board over the top of the baking dish. Hold the platter firmly to the top and invert the pan. Set the platter down and carefully remove the baking dish. If any of the peaches do stick to the baking dish, just lift them out gently and place them back in their spot on the cake.
Instructions
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Preheat oven to 350°F (175°C). Grease a 13×9 inch glass baking dish thoroughly and set it aside.
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Melt 6 tablespoons of butter. Stir together the melted butter and brown sugar until well combined, then spread this mixture evenly in the bottom of the prepared pan, forming the caramelized base.
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Arrange the peach slices carefully over the butter/sugar mixture, covering the entire bottom of the pan in a single, neat layer.
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To make the cake batter, beat the remaining ¾ cup of softened butter and the granulated sugar together in a large bowl until the mixture is light, creamy, and fluffy (about 2-3 minutes with an electric mixer).
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In a separate medium bowl, whisk together the milk, eggs, vegetable oil, vanilla extract, and almond extract until all liquids are thoroughly combined.
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In another bowl, combine the all-purpose flour (spooned and leveled), baking powder, and sea salt. Whisk briefly to combine.
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Add ⅓ of the wet milk mixture to the creamed butter/sugar, mixing until just incorporated. Then, add ½ of the dry flour mixture, mixing until no streaks remain. Continue to rotate between the remaining wet and dry ingredients (remaining wet mixture, remaining dry mixture), beating well after each addition until just combined. Do not overmix.
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Carefully spread the cake batter into the prepared pan over the peaches, being gentle to maintain the neat arrangement of the peach slices on the bottom.
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Bake for approximately 40-45 minutes, or until the cake is cooked through (a toothpick inserted into the center comes out clean) and the peach slices look beautifully caramelized on the bottom of the pan.
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Allow the cake to cool in the pan on a wire rack for at least 10-15 minutes. This step is crucial for the caramel to set. After cooling, run a knife around the edges, then place a large serving platter over the pan and carefully invert the cake. Slice and serve warm or at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.