Print

Peach Upside-Down Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

This Peach Upside-Down Cake is a deliciously moist and tender dessert featuring caramelized peach slices atop a buttery brown sugar base. The cake combines sweet peaches with a soft, vanilla-infused batter, baked to golden perfection and flipped for a beautiful presentation. Perfect for summer gatherings or anytime you crave a fruity, homemade treat.

Ingredients

For the Peach Topping:

  • 6 tablespoons salted butter
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 3 large peaches, peeled and sliced large (about 2 cups)

For the Cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking dish with cooking spray to prevent sticking.
  2. Make the Peach Topping: In a microwave-safe bowl, combine 6 tablespoons of salted butter, 2/3 cup packed brown sugar, and 1/4 teaspoon cinnamon. Heat until the butter is melted, then stir thoroughly. Spread this mixture evenly in the prepared baking dish. Arrange the peeled and sliced peaches evenly over the brown sugar mixture, setting aside once done.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt; set aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat 1/2 cup softened butter on medium speed until light and fluffy. Gradually add 3/4 cup granulated sugar and continue beating until well combined.
  5. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
  6. Combine Batter: Alternately add the dry flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture. Beat on low speed after each addition just until combined, taking care not to overmix.
  7. Assemble the Cake: Spread the batter evenly over the peaches in the baking dish, smoothing the top gently.
  8. Bake: Bake the cake for 40 to 45 minutes, or until a wooden toothpick inserted near the center comes out clean.
  9. Cool and Invert: Cool the cake in the pan on a wire rack for 5 minutes. Carefully loosen the cake from the sides of the pan, then invert it onto a large serving plate so the peach topping is on top.
  10. Final Cooling and Serve: Allow the cake to cool for an additional 10 to 15 minutes. Serve warm for best flavor and texture.

Notes

  • Peeling peaches can be made easier by blanching them in boiling water for 30–60 seconds then plunging into ice water.
  • Use ripe but firm peaches to avoid a mushy topping.
  • Fresh peaches work best, but canned or frozen peaches (thawed) can be used as a substitute.
  • Ensure the cake is not overbaked to maintain moistness.
  • Serving the cake warm enhances the caramel flavors and peach juiciness.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.

Find it online: https://lauracooks.com/peach-upside-down-cake-recipe/