Caramelized peaches make this Peach Upside Down Cake beautiful, moist and utterly delicious! If you’ve got fresh peaches and a few minutes to whip up a cake, you don’t regret it!Jump to Recipe
Why does pineapple upside down cake get all the glory?! I mean, I love a good pineapple upside down cake, but this peach version takes the cake for me!
I love summer and all the fresh produce that’s bursting with flavor – strawberries, blueberries and eventually tomatoes and peppers. However, my favorite summer produce has always been fresh peaches!! I always make sure to grab dozens once they’re perfectly ripe, because if I don’t, there will be none left to bake with. From peach pie to Peach Muffins and this Peach Upside Down Cake, you just can’t go wrong!
How do you make Peach Upside Down Cake from scratch?
There are two main components of a peach upside down cake: the peach topping (or bottom – however you want to look at it) and the cake batter. For the peach topping, you’ll start by adding the melted butter, brown sugar and cinnamon to the bottom of the pie pan. Then, you’ll arrange the peeled and sliced peaches around the pie plate as you can see in the photo below.
Then, you’ll make the cake batter and spread it over the peaches and bake. About halfway through the bake, you’ll want to cover it with foil so it doesn’t get too dark (it’ll cook the center without browning too much). Once the cake is done, you’ll remove the foil, let cool for 5 minutes then take a butter knife and loosen the cake from the edges.
Next, you’ll invert the cake onto a serving platter or plate. If any of the peaches are sticking to the plate, no worries. Simply use a spatula to place them on top of the cake…nobody will ever know! 🙂 I like to serve the cake warm with whipped topping!
How to Store Peach Upside Down Cake
As I mentioned above, I enjoy this cake the most warm. However, it’s also great at room temperature! If you have leftovers, I recommend covering the cake with plastic wrap and enjoying within the next two days.
Other ways to use Fresh Peaches
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Peach Upside Down Cake
- 1/4 c salted butter
- 1/2 c brown sugar
- 1/2 tsp cinnamon
- 2 c peach slices
- 1 1/2 c flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 c salted butter
- 3/4 c sugar
- 1 egg
- 1/2 c sour cream
- 1 tsp vanilla
- 1/3 c milk
- In the bottom of a 9-inch pie plate, melt the butter.
- Sprinkle the brown sugar over the butter and sprinkle the cinnamon over that.
- Arrange the peach slices around the pie plate and set aside.
- Preheat oven to 350°F.
- In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
- Add the egg, sour cream and vanilla and mix until well-combined.
- Add the dry ingredients and mix.
- Slowly pour the milk into the batter and mix until just combined.
- Pour into the pie plate over the peaches and spread to an even layer.
- Bake for 20 minutes, then cover with aluminum foil (you'll want to tent it – don't cover too tightly). If the cake sticks to the foil, don't worry about it….remember, it's an upside down cake! 😉
- Bake an additional 20-30 minutes or until a toothpick in the center comes out clean.
- Let cool for 5 minutes, then run a butter knife around the edge of the pie pan and flip over onto a serving platter.
- Enjoy warm or room temperature with a dollop of whipped cream, if desired!