This Peach Upside Down Cake is a nostalgic, golden beauty that combines juicy caramelized peaches with a moist vanilla cake base. Baked with the fruit on the bottom and flipped to reveal a glistening peach top, it’s a show-stopping dessert that’s easy to make but looks and tastes extraordinary.
A golden, sticky crown of peaches tops this tender, spiced buttermilk cake—sweet, moist, and perfect for flipping into dessert perfection!
Why You’ll Love This Peach Upside Down Cake
- Caramelized Peach Topping: Sliced peaches melt into brown sugar and butter, forming a sticky-sweet crown that’s as beautiful as it is delicious.
- Moist Vanilla Cake Base: Light, fluffy, and buttery cake balances the rich topping perfectly.
- Visually Stunning: The glossy peach finish makes every slice photo-worthy.
- Easy to Make: Simple pantry ingredients and a straightforward process.
- Year-Round Dessert: Use fresh peaches in summer or canned in off-season months.
Perfect for Any Occasion
This cake is ideal for summer gatherings, brunches, tea parties, or as a cozy dessert for a relaxed dinner at home. Serve it warm with whipped cream or a scoop of vanilla ice cream for a truly irresistible finish.
Ingredient Notes
- Peaches (frozen or ripe): The star topping—juicy, sweet, and vibrant. As the cake bakes, their juices blend with the sugar and butter to create a luscious, sticky glaze.
- Unsalted butter (divided): Some is melted with brown sugar to form the caramelized peach topping, and the rest is creamed into the batter for richness and moisture.
- Dark brown sugar: Melts with butter to create a deep, molasses-rich caramel that coats the peaches and forms the cake’s glossy crown.
- Kosher salt (divided): Enhances the flavor and balances the sweetness in both the topping and cake batter.
- Cake flour + all-purpose flour: A mix that gives the cake structure while keeping it tender and light—perfect for supporting the syrupy topping.
- Baking powder + baking soda: Work together to give the cake rise and lightness, especially when paired with acidic buttermilk.
- Grated nutmeg: Adds a warm, aromatic hint that pairs beautifully with peaches.
- Granulated sugar: Sweetens the cake while contributing to its delicate crumb when creamed with butter.
- Eggs: Provide structure, richness, and help emulsify the batter for a smooth, tender texture.
- Buttermilk: Adds moisture and slight tang, reacts with leaveners for a fluffy rise, and balances the sweetness.
- Vanilla extract: Rounds out the flavor profile with warmth and classic bakery aroma.
Tips for the Best Peach Upside Down Cake
- Use Ripe Peaches: Fresh, ripe peaches offer the best texture and natural sweetness. If using canned, be sure to drain them well.
- Don’t Skip the Lining: Line the pan or generously grease to prevent sticking.
- Cool Slightly Before Flipping: Let the cake cool 10–15 minutes before inverting to avoid breaking.
- Serve Warm: The topping is gooey and best enjoyed slightly warm.
- Storage: Store leftovers in the fridge and reheat slightly before serving.
Serving Suggestions
- With Vanilla Ice Cream: The hot-cold combo is always a hit.
- With Whipped Cream: Adds an airy contrast to the dense, syrupy topping.
- With a Dusting of Cinnamon: For extra warmth and spice.
- As a Brunch Treat: It’s just sweet enough to serve with coffee or tea.
A Must Try
This Peach Upside Down Cake is where rustic charm meets elegant flavor. The combination of juicy peaches, buttery brown sugar, and soft cake is a timeless classic that’s surprisingly easy to master. Whether you’re baking for guests or just for yourself—this one’s worth flipping over.
Be sure to check out these other delicious recipes!
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Blood Orange Upside-Down Cake
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Chocolate Cake with Chocolate Ganache
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Homemade Lemon Blueberry Cake
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Coffee Loaf Cake With Sweet Potato Frosting
Peach Upside Down Cake
A golden, sticky crown of peaches tops this tender, spiced buttermilk cake—sweet, moist, and perfect for flipping into dessert perfection!
Ingredients
- 2 10 ounce frozen sliced peaches or 1 1/4 pounds ripe peaches
- 8 tbsp unsalted butter divided
- 1/2 cup packed dark brown sugar
- 1/4 tsp plus 1 pinch kosher salt divided
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 3/4 cup buttermilk
- 1 1/2 tsp 1 1/2 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp grated nutmeg
- 1 cup granulated sugar
- 2 large eggs
Instructions
- If you’re using frozen peaches, just pop two 10-ounce bags into the fridge the night before to thaw, or leave them out at room temperature for about 3 hours. While you wait, place 6 tablespoons of unsalted butter in the bowl of a stand mixer (or a large bowl if you're using a hand mixer) and let it sit out to soften at room temperature.
- Start by letting the thawed peaches drain in a colander set over a bowl or in the sink. If you're using fresh peaches, slice them up! Just cut them in half, remove the pits, and slice about TK pounds into ½-inch wedges. No need to peel—just aim for around 3 cups.
- Preheat your oven to 375ºF and move a rack to the center. Grab a 9-inch round cake pan (make sure it’s at least 2 inches tall) and coat it with cooking spray.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Once melted, add ½ cup packed dark brown sugar and a pinch of kosher salt. Whisk it all together until smooth and bubbly—this takes about 2 minutes. Add your peach slices and cook for about 3 more minutes, stirring gently, until the peaches release their juices and the sugar becomes a lovely syrup.
- Pour everything into your prepared cake pan, spreading the peaches out evenly across the bottom.
- In a medium bowl, whisk together ¾ cup cake flour, ¾ cup all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon ground nutmeg, and the remaining ¼ teaspoon kosher salt.
- In a large mixing bowl, add 1 cup granulated sugar to the softened butter. Beat with the paddle attachment on medium speed until it’s fluffy and light—about 2 minutes. Add in the eggs one at a time, making sure the first egg is fully mixed in before adding the next (about 1 minute total).
- Measure out ¾ cup buttermilk. Turn your mixer down to low and work in stages: add ⅓ of the flour mixture, then half of the buttermilk, then another ⅓ of the flour, followed by the rest of the buttermilk, and finish with the last of the flour mix.
- Add ¾ teaspoon vanilla extract and beat just until it’s all mixed together. Pour the batter over the peaches in the cake pan and smooth it out evenly.
- Bake for 40 to 45 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, just lay a sheet of foil loosely over the cake.
- As soon as it’s out of the oven, run a butter knife or offset spatula around the edge of the pan. Place a serving platter over the top of the cake pan. Using oven mitts, carefully flip the cake over and tap the bottom of the pan gently to help the peaches release. Lift off the pan slowly. If any peaches stick to the pan, just place them back on top of the cake—no one will ever know!
- Let the cake cool for about 15 minutes if you want to serve it warm, or let it cool completely to enjoy at room temp. Either way—yum!
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Peach Upside Down Cake