This lovely peach upside-down cake features sweet, juicy peaches on top and a soft, buttery cake underneath. It’s a wonderful twist on a classic dessert that everyone will love!
Baking this cake is so much fun! The juicy peaches bubble away in the oven, and the smell is heavenly. I always serve it warm with a scoop of ice cream—it’s a true treat! 🍑
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are a must for this cake. If they’re out of season, try using canned peaches. Just drain them well to avoid excess moisture.
Butter: Unsalted butter is best for controlling the salt in the recipe. If you’re dairy-free, coconut oil or a dairy-free butter substitute works nicely too.
Sugar: Light brown sugar gives a nice depth of flavor. If you prefer, feel free to substitute with granulated sugar or brown sugar mix, but it may affect the caramel texture slightly.
Milk: Whole milk makes the cake rich, but any milk, even plant-based ones like almond or oat milk, can be used. The taste will slightly vary but still be delicious!
How Do I Get the Cake to Come Out Perfectly?
The key to flipping the cake perfectly is patience. After baking, let the cake sit for about 10 minutes. This helps to set the bottom layer (with the peaches) and makes it easier to release from the pan.
- Run a knife around the edges to loosen it. This step is really important to prevent sticking.
- Once you cover the pan with a plate, flip it over quickly but gently. Give it a little shake after inverting to help the cake release.
- If a few peaches stick, you can always pop them back in place once it’s on the plate.
How to Make Easy Peach Upside-Down Cake
Ingredients You’ll Need:
For the Topping:
- 4 ripe peaches, peeled, pitted, and sliced
- 1/4 cup unsalted butter (half a stick), melted
- 1/2 cup light brown sugar, packed
For the Cake:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional, for flavor in topping)
- Additional butter or oil for greasing the pan
How Much Time Will You Need?
This delicious peach upside-down cake takes about 15 minutes for preparation and around 40–45 minutes for baking. Just allow an extra 10 minutes for cooling before you flip it over. So in total, you’ll need about an hour or so to prepare everything and enjoy this delightful dessert!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first—preheat your oven to 350°F (175°C). Take your 9-inch round cake pan or cast-iron skillet and lightly grease it with butter or oil to prevent sticking later on.
2. Making the Topping:
In a small bowl, mix the melted butter and brown sugar until combined. Spread this mixture evenly across the bottom of your prepared pan. This layer will create a delicious caramelized topping.
3. Arranging the Peaches:
Now for the star of the show! Arrange the peach slices over the butter and brown sugar layer in a circular pattern. Make sure to cover the bottom evenly, as these will be the pretty topping when you flip the cake out later.
4. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon if you’re using it. This will help ensure your cake rises nicely and has a lovely texture.
5. Combining Wet Ingredients:
In another bowl, beat the egg together with the granulated sugar until it’s light and fluffy—about 2 minutes should do the trick. Then, stir in the milk and vanilla extract.
6. Combining Everything:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Remember—don’t overmix! It’s okay if there are a few small lumps. This keeps the cake light and fluffy.
7. Pouring the Batter:
Carefully pour the batter over the arranged peach slices in the pan, using a spatula to spread it gently and evenly over the fruit. This helps make sure all the peaches are covered.
8. Baking the Cake:
Pop the cake into the oven and bake for 40–45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top is a lovely golden brown.
9. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps the cake settle and makes it easier to flip.
10. Flipping the Cake:
Run a knife around the edges of the cake to loosen it. Place a serving plate over the top of the pan and carefully invert the cake onto the plate. Voilà! The peach side should be facing up. If some peaches stick, just place them back on.
11. Serving Your Cake:
Serve your peach upside-down cake warm or at room temperature. It’s delicious on its own, but you can also add some whipped cream or vanilla ice cream for an extra treat. Enjoy every bite!
FAQ for Easy Peach Upside-Down Cake
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can swap peaches for other fruits like pineapples, cherries, or even apples. Just make sure to adjust the sugar levels slightly based on the sweetness of the fruit you choose!
What Should I Do If My Peaches Are Hard or Unripe?
If your peaches are hard, you can help them ripen by placing them in a paper bag at room temperature for a day or two. Alternatively, you can use canned peaches—just drain and pat them dry before using.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will last for about a week. To reheat, use the microwave for a few seconds.
Can I Make This Cake Gluten-Free?
Yes, you can make this cake gluten-free by using a 1:1 gluten-free baking flour blend instead of regular all-purpose flour. The texture may vary slightly, but it should still turn out delicious!
