Peach Upside Down Cake Recipe

This Peach Upside Down Cake is soft, buttery, and packed with fresh peach flavor. Juicy peach slices are arranged over a sweet brown sugar topping, then covered with a tender vanilla cake batter. Once baked and flipped, the peaches create a beautiful caramelized topping that naturally runs down the sides of the cake.

It is an easy summer dessert that looks impressive without needing complicated decorating. Serve it warm with whipped cream or a scoop of vanilla ice cream for an extra-special treat.

Recipe Snapshot

Category	Details
Recipe	Peach Upside Down Cake
Prep Time	20 minutes
Bake Time	40–45 minutes
Cooling Time	15 minutes
Total Time	About 1 hour 20 minutes
Servings	8–10 slices
Difficulty	Easy
Baking Temperature	350°F (175°C)

Why You’ll Love This Peach Upside Down Cake

Fresh peach flavor: Juicy peaches become soft and caramelized as they bake.
Moist and tender cake: The vanilla cake has a soft crumb that pairs perfectly with the fruit.
Beautiful presentation: Simply flip the cake onto a plate to reveal the peach topping.
No complicated decorating: The peaches create the decoration for you.
Perfect summer dessert: It is a wonderful way to use fresh seasonal peaches.
Easy to make: The batter comes together with basic baking ingredients.

Ingredients

For the Peach Topping

3 medium ripe peaches, thinly sliced
½ cup (113 g) unsalted butter
¾ cup (150 g) packed light brown sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt

For the Cake

1 ½ cups (188 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup (120 ml) whole milk
¼ cup (60 g) sour cream

Ingredient Notes

Peaches: Choose ripe but firm peaches. Very soft peaches can release too much juice and make the topping watery.

Brown sugar: Brown sugar creates the rich caramel-like layer underneath the peaches.

Butter: Use unsalted butter so you can control the amount of salt in the recipe.

Sour cream: Sour cream adds moisture and helps create a tender cake crumb. Full-fat plain Greek yogurt can be used instead.

Cinnamon: A small amount of cinnamon adds warmth without overpowering the fresh peach flavor.

Vanilla: Vanilla enhances both the cake and caramelized peach topping.

Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Measuring cups and spoons
Wire cooling rack
Serving plate

How to Make Peach Upside Down Cake

1. Prepare the Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan thoroughly, including the sides.

For easier release, you can also place a round piece of parchment paper on the bottom of the pan.

Avoid using a springform pan because the butter and brown sugar topping can leak during baking.

2. Prepare the Peach Topping

Melt the butter in a small saucepan over medium-low heat.

Add the brown sugar, flour, cinnamon, and salt.

Stir until the sugar begins to dissolve and the mixture looks smooth.

Remove from the heat and stir in the vanilla.

Pour the mixture evenly into the prepared cake pan.

3. Arrange the Peaches

Arrange the peach slices over the brown sugar mixture.

You can overlap the slices slightly to create a pretty pattern.

Try to cover most of the bottom of the pan with peaches.

Set the pan aside.

4. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

5. Cream the Butter and Sugar

Add the softened butter and granulated sugar to a large mixing bowl.

Beat for about 2–3 minutes, until light and fluffy.

Scrape down the sides of the bowl as needed.

6. Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until combined.

7. Finish the Cake Batter

Add one-third of the flour mixture to the butter mixture.

Mix on low speed.

Add half of the milk and mix briefly.

Continue alternating the flour mixture and milk, ending with the dry ingredients.

Add the sour cream and mix just until combined.

Do not overmix the batter.

8. Add the Batter to the Peaches

Carefully spoon the cake batter over the peaches.

Use a rubber spatula to gently spread the batter into an even layer.

Try not to disturb the peach arrangement underneath.

9. Bake

Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final 10–15 minutes.

10. Cool Briefly

Remove the cake from the oven and place it on a wire rack.

Let it cool in the pan for about 10–15 minutes.

Do not let the cake cool completely in the pan. The caramelized topping can become sticky and make the cake difficult to remove.

11. Flip the Cake

Place a large serving plate over the cake pan.

Carefully and confidently turn the pan upside down.

Let the pan sit for a few seconds, then gently lift it away.

If a peach slice remains in the pan, carefully place it back on the cake.

Allow the cake to cool slightly before serving.

Tips for the Best Peach Upside Down Cake

Use Ripe but Firm Peaches

The best peaches should be ripe enough to taste sweet but firm enough to hold their shape during baking.

Slice the Peaches Evenly

Try to keep the peach slices similar in thickness. This helps them cook evenly and creates a more attractive topping.

Don't Overmix the Batter

Once you add the flour, mix only until the batter comes together. Overmixing can make the cake dense.

Let the Cake Rest Before Flipping

The 10–15 minute cooling period is important. It gives the caramel topping time to settle while keeping it soft enough to release from the pan.

Flip While the Cake Is Still Warm

If you wait too long, the brown sugar topping can harden and stick to the pan.

Use a Serving Plate With a Rim

Some caramelized peach syrup may run down the sides of the cake. A plate with a small rim helps catch the extra syrup.

Common Mistakes to Avoid

Using overripe peaches: Very soft peaches can become mushy and release too much liquid.

Flipping immediately: The cake needs a few minutes to set before you turn it over.

Waiting too long to flip: A completely cooled caramel topping can stick to the pan.

Using a springform pan: The buttery topping can leak through the bottom.

Overmixing the batter: This can create a tough or dense cake.

Cutting the peaches too thick: Thick slices may not soften evenly during baking.

Can I Use Canned Peaches?

Yes. Canned peaches can be used when fresh peaches are unavailable.

Drain them very well and gently pat them dry with paper towels before arranging them in the pan.

Avoid adding the syrup from the can because the extra liquid can make the cake soggy.

Can I Use Frozen Peaches?

Yes, but thaw them completely first.

Drain away excess liquid and pat the peach slices dry before using them.

Fresh peaches generally provide the best texture, but frozen peaches are a useful alternative outside peach season.

Can I Make This Cake Without Sour Cream?

Yes. Replace the sour cream with an equal amount of full-fat plain Greek yogurt.

You can also use plain yogurt, although the cake may have a slightly different texture.

How to Store Peach Upside Down Cake

Cover the cooled cake and store it in the refrigerator for up to 3 days.

Because the cake contains fresh fruit, refrigeration is the safest option for longer storage.

Let individual slices sit at room temperature for about 15–20 minutes before serving, or warm them gently in the microwave.

Can I Freeze Peach Upside Down Cake?

Yes, although the peach topping may become slightly softer after freezing.

For best results, freeze individual slices after they have cooled completely. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container.

Freeze for up to 2 months.

Thaw overnight in the refrigerator.

Serving Suggestions

Serve this Peach Upside Down Cake slightly warm with:

Vanilla ice cream
Fresh whipped cream
A drizzle of caramel sauce
Greek yogurt
Fresh peach slices
A light dusting of powdered sugar

A warm slice with vanilla ice cream is especially delicious because the ice cream slowly melts into the caramelized peach topping.

Frequently Asked Questions

Why did my peach upside down cake stick to the pan?

The cake may stick if it cooled for too long in the pan. Let it rest for about 10–15 minutes after baking, then flip it while the caramel topping is still warm.

Why is my peach upside down cake soggy?

Excess moisture from very ripe peaches, canned peaches that were not drained well, or frozen peaches that were not thawed and drained can make the cake soggy.

Do I have to peel the peaches?

No. You can leave the peach skins on. The skins add color and help the peach slices hold their shape.

Can I make this cake with nectarines?

Yes. Nectarines work very well because they have a similar texture and flavor to peaches.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. The cake should also look golden brown and feel lightly firm in the center.

Recipe Card