I’ll never forget the first time I made peach upside down cake—it was a total happy accident! I had a basket of ripe peaches threatening to go bad, and my grandma’s old cast iron skillet staring me down. What came out of the oven was pure magic: caramelized peaches glistening on top of a tender, buttery cake. The best part? This recipe is practically foolproof. No fancy decorating skills needed—the fruit does all the pretty work for you. Just wait till you see those golden peach slices transform into a sticky, sweet masterpiece right before your eyes. Trust me, once you try this peach upside down cake, you’ll want to make it all summer long.
Ingredients for Peach Upside Down Cake
Here’s what you’ll need to make this dreamy dessert – and trust me, every single one of these ingredients plays a starring role:
- 1/2 cup unsalted butter, melted (that rich, golden goodness)
- 1 cup packed brown sugar (dark gives the best caramel flavor)
- 4-5 ripe peaches, sliced (smell them first – they should be fragrant!)
- 1 1/2 cups all-purpose flour (I like to use unbleached)
- 1 teaspoon baking powder (fresh is best – test it if it’s old)
- 1/2 teaspoon salt (balances all that sweetness)
- 1/2 cup granulated sugar (for the perfect crumb)
- 1/4 cup milk (whole milk makes it extra tender)
- 1 teaspoon vanilla extract (the good stuff – none of that imitation)
- 1 large egg (room temperature blends better)
How to Make Peach Upside Down Cake
Okay, let’s get baking! This peach upside down cake comes together in simple steps, but I’ve got some tricks to make it foolproof. Follow along and you’ll have that gorgeous caramelized topping ready to impress.
Preparing the Peach Topping
First, melt that butter right in your cake pan – no extra dishes! I use a 9-inch round pan, but cast iron works magic too. Sprinkle the brown sugar evenly over the melted butter (this is your caramel base, so no clumps!). Now arrange those peach slices like you’re making edible artwork – overlapping slightly in circles. The prettier it looks now, the more “wow” when you flip it later!
Mixing the Cake Batter
Whisk together the flour, baking powder, and salt in one bowl. In another, beat the granulated sugar with milk, vanilla, and egg until just combined – don’t overdo it! Now gently fold the dry ingredients into the wet mixture. A few lumps are fine – overmixing makes tough cake. The batter will be thick, almost like pancake batter.
Baking and Inverting the Cake
Pour the batter over your beautiful peaches and bake until golden – about 40-45 minutes. The real test? A toothpick should come out clean. Here’s the critical part: let it cool exactly 10 minutes before inverting – any sooner and it’ll fall apart, any later and the caramel sticks. Hold your breath… flip… and prepare for applause!
Tips for the Perfect Peach Upside Down Cake
Oh honey, let me share my hard-earned secrets for peach upside down cake success! First – and I can’t stress this enough – use peaches that practically beg to be eaten. They should smell like sunshine and give slightly when pressed. No rock-hard imposters! While we’re at it, don’t skip greasing that pan – I rub butter into every nook (even with nonstick pans). The 10-minute cooling rule is sacred – too soon and it’s a hot mess, too late and the caramel glues itself down. Serve it slightly warm with a dollop of whipped cream melting into those juicy peach crevices. Pure bliss!
Peach Upside Down Cake Variations
Listen, rules were made to be broken—especially in baking! Swap in nectarines when peaches aren’t in season (they hold their shape beautifully). Out of fresh fruit? Canned peaches in juice work in a pinch—just pat them dry first. Feeling fancy? Toss in a pinch of cinnamon or cardamom with the brown sugar for warmth. My wild aunt even adds bourbon-soaked raisins under the peaches—don’t tell Grandma!
Storing and Reheating Peach Upside Down Cake
Now, if by some miracle you have leftovers (doubtful!), here’s how to keep that peach upside down cake tasting fresh. Cover it tightly and stash in the fridge for 3-4 days. When the craving hits, warm individual slices in the microwave for 15 seconds – or for that just-baked feel, pop them in a 300°F oven for 5 minutes. The caramel gets all gooey again – pure heaven!
Peach Upside Down Cake Nutritional Information
Now, let’s be real – nobody eats cake for the health benefits! But since you asked, here’s the scoop on one glorious slice (all values are estimates, folks): 280 calories, 10g fat (6g saturated), 45g carbs (2g fiber), and 3g protein. That brown sugar caramel? Worth every single delicious gram of sugar. Life’s too short to skip dessert!
Frequently Asked Questions
Can I use frozen peaches for this cake?
Absolutely! Thaw them completely first and pat them dry with paper towels – frozen peaches release more liquid, so you’ll want to remove that extra moisture. They won’t have quite the same texture as fresh, but they’ll still taste delicious when caramelized.
Help! My cake stuck to the pan. What did I do wrong?
Oh no! Two things usually cause this – not greasing the pan well enough (I’m talking butter in every corner!) or not flipping the cake at that magic 10-minute mark. Also, make sure you’re using enough butter and brown sugar to create that protective caramel layer.
Can I make this with other fruits?
You bet! This method works wonderfully with pineapple rings (classic!), pears, or even plums. Just adjust baking time slightly depending on how juicy your fruit is. My neighbor swears by mango slices – though you’ll need to pat them extra dry.
Why is my caramel topping too runny?
If your peaches were super ripe or you didn’t let the cake cool upside down long enough, the juices can thin out the caramel. Next time, try reducing them in a pan first or adding a tablespoon of cornstarch to the brown sugar mixture. For more baking science insights, check out resources on baking ingredient substitutions.
Enjoy Your Peach Upside Down Cake
Now go forth and bake up some sticky-sweet joy! Snap a pic of your masterpiece and tag me – I live for those golden peach caramel drips. Happy flipping, friends!
PrintIrresistible Peach Upside Down Cake with 4 Juicy Tips
A delicious and easy-to-make peach upside down cake with caramelized peaches on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 4–5 ripe peaches, sliced
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the butter.
- Arrange peach slices on top of the sugar mixture.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat granulated sugar, milk, vanilla, and egg.
- Combine wet and dry ingredients, then pour over peaches.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a plate.
Notes
- Use ripe peaches for the best flavor.
- Let the cake cool slightly before inverting to prevent sticking.
- Serve warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
