Name: Peach Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 tablespoons salted butter; 2/3 cup packed brown sugar; 1/4 teaspoon cinnamon; 3 large peaches, peeled and sliced large (about 2 cups); 1 1/4 cups flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla; 1/2 cup milk

Jump to Recipe· 4.4 from 18 reviews

If you’re on the hunt for a dessert that screams summer with its juicy sweetness and gorgeous presentation, you’ve got to try this Peach Upside-Down Cake Recipe. Trust me, this cake is a game changer—the caramelized peaches on top, the tender buttery cake beneath, it’s all just so dreamy. I can’t wait to walk you through each step so you get that perfect, glossy peach topping and a cake moist enough to keep everyone coming back for seconds.

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Why This Recipe Works

Perfect Peach Caramelization: The brown sugar and butter melt into a luscious syrup that really highlights each peach slice.
Moist, Tender Cake: The balance of butter, sugar, and milk creates a cake that’s not dry, with just the right crumb texture.
Simple Ingredients, Big Flavor: No fancy spices or complicated steps — just straightforward, fresh ingredients that pack a punch.
Easy to Make & Impress: This cake looks fancy but is totally doable for any home baker, making it my go-to for potlucks or family dinners.

Peach Upside-Down Cake, Peach Dessert Recipe, Summer Fruit Cake, Caramelized Peach Cake, Easy Peach Cake - The image shows a square peach tart with a single thin crust layer, topped with many peach slices arranged in overlapping rows, each peach slice having a yellow and orange color with soft texture. Thick white cream or icing is drizzled diagonally over the peaches in wide stripes. Fresh green mint leaves are scattered mostly in the center on top of the cream, adding a bright contrast. The tart is placed on a white marbled surface surrounded by three whole peaches with fuzzy skin and several green leafy sprigs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its role, especially in a Peach Upside-Down Cake Recipe, where simplicity meets decadence. Fresh peaches bring that juicy texture, while brown sugar and butter form the irresistible topping glaze. Plus, simple pantry staples create a buttery cake base that holds everything together beautifully.

Peach Upside-Down Cake, Peach Dessert Recipe, Summer Fruit Cake, Caramelized Peach Cake, Easy Peach Cake - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few tablespoons of salted butter in a small white bowl, packed brown sugar in another small white bowl, a pinch of cinnamon in a tiny white bowl, three large peeled peach halves with their vibrant orange and pink flesh, a white ceramic bowl containing a whole, uncracked brown egg, a small white bowl filled with smooth milk, a small white bowl holding granulated sugar, and a small white bowl with vanilla extract placed as a clear pale liquid, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Salted Butter: Adds richness and helps caramelize the topping; using salted butter brings a subtle depth to the sweetness.
Brown Sugar: Creates that classic caramel flavor and sticky texture that clings to the peaches perfectly.
Cinnamon: A pinch lends warmth but doesn’t overpower the fresh peaches; feel free to adjust based on preference.
Peaches: Use ripe but firm peaches for the best slices; too soft and they might get mushy during baking.
Flour: The foundation of the cake; all-purpose flour works beautifully here.
Baking Powder: Gives the cake a light lift so it’s not dense or heavy.
Salt: Balances the sweetness and enhances all the flavors.
Granulated Sugar: Sweetens the cake without drying it out.
Egg: Binds the batter and adds moisture and richness.
Vanilla Extract: A subtle flavor enhancer that rounds out the cake’s taste.
Milk: Keeps the batter smooth and moist for that tender crumb.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Peach Upside-Down Cake Recipe depending on the season or my mood. Whether you want it a little more fruity, a bit spicier, or even gluten-free, there’s room to make this recipe truly yours.

Variation: Sometimes I toss in a handful of chopped pecans on top before baking for a delightful crunch; it really brings an extra texture that I adore.
Dairy-Free Version: If you need a dairy-free option, substitute the butter with coconut oil and use almond or oat milk—the cake still turns out moist and delicious.
Seasonal Twist: I’ve swapped the peaches for pears or apples in fall with a sprinkle of nutmeg for a cozy change that’s just as tasty.

Step-by-Step: How I Make Peach Upside-Down Cake Recipe

Step 1: Prep Your Peach Topping

First things first: get your oven preheated to 350°F (about 175°C) and grease an 8×8 baking dish with cooking spray. I like spraying because it ensures an even non-stick layer without adding extra butter that could interfere with the caramelization. In a microwave-safe bowl, melt the butter with brown sugar and cinnamon — it only takes about a minute or so. Stir until it’s smooth and luscious, then pour that gorgeous mixture into your pan. Arrange the peeled, sliced peaches neatly on top, making sure they overlap just slightly. This not only looks pretty but helps create that sticky, sweet topping everyone loves.

Step 2: Whip up the Cake Batter

In a small bowl, whisk together the flour, baking powder, and salt—these dry ingredients are the backbone of your cake. Then, while your mixer is out, beat the softened butter on medium speed until it’s fluffy and creamy—this usually takes around 2 minutes. Add the sugar next and beat again until everything is light and combined; this step helps give your cake that tender crumb. Beat in the egg and vanilla, making sure they’re fully incorporated. Now comes the gentle part: alternately add the dry ingredients and milk into the butter mixture, starting and ending with the flour mix. Don’t overmix here—just combine until no streaks remain. Overworking the batter could lead to a dense cake, and we want fluffy!

Step 3: Bake and Reveal Your Masterpiece

Pour the batter evenly over your gorgeous peaches in the pan—I find using a spatula works best here to spread it gently without disturbing the peach arrangement. Bake the cake for 40 to 45 minutes until the top turns golden and a toothpick inserted near the center comes out clean. Don’t peek too often, or the heat escapes, but it’s okay to glance at about the 35-minute mark. Once out of the oven, let it cool in the pan on a wire rack for 5 minutes (this is crucial so the topping sets slightly). Now for the fun part: carefully loosen the edges with a knife and invert the cake onto your favorite serving plate. It’ll probably glisten with that peachy caramel, and I promise it looks amazing! Let it cool 10-15 minutes more and serve warm for the best experience.

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Tips from My Kitchen

Peach Selection: Always use ripe but firm peaches—too soft can turn mushy and ruin the texture of the topping.
Butter Temperature: Make sure your butter is softened enough to cream properly but not melted, so your batter stays fluffy.
Even Peach Layer: Take a little extra time to arrange peach slices neatly so the cake looks stunning when flipped.
Avoid Sticky Mess: Let the cake cool slightly before flipping to prevent the topping from sticking to the pan.

How to Serve Peach Upside-Down Cake Recipe

Peach Upside-Down Cake, Peach Dessert Recipe, Summer Fruit Cake, Caramelized Peach Cake, Easy Peach Cake - The image shows a peach upside-down cake cut into squares on a white plate placed on a white marbled surface. The cake has a golden-brown base that looks moist and soft with a slight crumb texture. On top of the cake lies a layer of neatly arranged peach slices that are vibrant orange and glossy, covered in a shiny caramel glaze. A black-handled spatula holds one square piece of the cake, slightly lifted from the plate, showing the thick peach topping and the textured cake underneath. The colors are warm and inviting, with the light reflecting off the glossy peach layer. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually serve this cake with a simple dollop of freshly whipped cream or a scoop of vanilla ice cream—both add a cool creaminess that pairs perfectly with the warm fruit. Fresh mint leaves are another favorite garnish of mine; they brighten up the plate and balance the sweetness beautifully.

Side Dishes

To keep things light, I often serve the cake alongside a cup of hot tea or a cold glass of iced herbal tea. If it’s a brunch setting, some crispy bacon or a simple green salad dressed with lemon vinaigrette makes a lovely contrast in textures and flavors.

Creative Ways to Present

For special occasions, I’ve layered this Peach Upside-Down Cake Recipe in a trifle bowl with whipped cream and toasted almonds for an elegant dessert display. Another time, I cut it into small squares, served on wooden sticks, and drizzled with honey for a fun, bite-sized treat at a summer party. So many options to make it your own!

Make Ahead and Storage

Storing Leftovers

This cake keeps really well covered at room temperature for a day or two, but I personally store leftovers in the fridge in an airtight container to keep the texture just right. Just bring to room temp before serving for that soft, tender feel.

Freezing

I’ve frozen this Peach Upside-Down Cake Recipe a couple of times wrapped tightly in plastic wrap and then foil, and it freezes beautifully. When you’re ready to enjoy, thaw overnight in the fridge and gently warm it before serving to revive the flavors.

Reheating

A quick zap in the microwave for about 20-30 seconds or a warm-up in a low oven at 300°F (150°C) for 10 minutes works wonders. I always serve it warm because the peach topping is especially delicious when it’s soft and gooey.

FAQs

Can I use canned peaches instead of fresh for this Peach Upside-Down Cake Recipe?

While fresh peaches offer the best texture and flavor for this cake, you can use canned peaches in a pinch. Just make sure to drain them well and pat dry to avoid excess moisture that could make the cake soggy. Adjust the sugar if your canned peaches are already sweetened.
Do I need to peel the peaches for this recipe?

Peeling peaches is recommended because the skin can sometimes become tough during baking and distract from the cake’s tender texture. If peeling feels like a hassle, make sure to choose very thin-skinned peaches and slice them thinly to minimize texture issues.
What type of pan is best for making this upside-down cake?

An 8×8 inch square baking dish works perfectly to hold the peach topping and batter. You want a sturdy pan with sides that support the cake but aren’t too deep, so it bakes evenly. Non-stick or glass pans are both great options.
How do I prevent the cake from sticking to the pan when flipping it out?

Be sure to spray your pan well with cooking spray and let the cake cool for 5 minutes after baking before flipping. Running a knife around the edges gently loosens the cake. A light cooling period allows the caramel topping to set slightly, preventing it from sticking.

Final Thoughts

This Peach Upside-Down Cake Recipe isn’t just another dessert in my repertoire; it’s one that brings so much joy and nostalgia every time I make it. The way those peaches caramelize into a sticky, glorious topping, paired with a buttery, tender cake beneath—it’s like summer on a plate. I hope you’ll give it a go and find just as much comfort and happiness in baking (and eating!) it as I do. Honestly, it’s one of those recipes you’ll want to pull out again and again to impress family, friends, or just treat yourself to a beautiful slice of peachy heaven.