Peach Upside Down Cake
This Peach Upside Down Cake is simple to make and is the perfect summery cake. Thinly sliced ripe, juicy peaches are baked underneath a buttery soft cake. After baking, the cake is turned upside down to reveal a layer of caramelized peaches on top. It’s just as tasty as it is beautiful. This cake can be made in one bowl and only takes a few minutes to mix together.
Peach season is fully here and I am loving every bit of it. Upside down cakes are one of my favorite desserts to make. They’re typically simple to make and they look visually stunning, meaning you don’t have to do any fancy decorations when it’s all done baking. Plus they taste absolutely delicious!
This peach upside down cake screams summer. Ripe juicy peaches are thinly sliced, then arranged in the bottom of a cake pan in a circular pattern. The key to this cake is the thin layer of butter and sugar that the peaches sit on. The butter/sugar mixture caramelizes as it bakes, creating the most delicious caramelized peach layer. A soft, tender cake is baked on top of the peach layer. I added a hint of cinnamon to the cake batter. It made the cake taste like peach cobbler!
You can serve this cake as is. It’s especially good warm! You can also add a scoop of vanilla ice cream or whipped cream. If you know me, you know I love ice cream with just about every dessert!
I can’t help but think about fall being right around the corner, and now I’m beginning to brainstorm some fun fall upside down cake ideas. Perhaps an apple upside down cake? What do you think?
Here is what you will love about this Peach Upside Down Cake
- Simple to make – this peach upside down cake can be made in one bowl and only takes a few minutes to mix together. The caramelized peach layer is equally easy to make. The hardest part is thinly slicing the peaches and arranging in a circular pattern.
- The perfect summer cake – if you are looking for a cake that just says summer, it’s this peach upside down cake! It’s visually appealing and it tastes just like summer and sunshine. The flavors are bright, warm and comforting.
- Versatile – you can substitute other fruit in place of the peaches – nectarines, plums, apricots, even apples. I’m thinking of doing an apple version for fall!
Here are some of my favorite summer treats
- Peach Blueberry Cake – made with Greek yogurt which makes the cake really soft and tender
- Peach Cobbler Bread – soft, fluffy bread with a layer of juicy cinnamon sugar of peaches
- Coffee Cake Danishes – pillowy soft dough is stuffed with a sweet cream cheese filling and fresh peach or strawberry jam.
- Ice Cream Sandwich – This no bake treat features a buttery graham cracker crust and no churn ice cream. I made my ice cream sandwiches with blueberry and strawberry, but you could certainly use peach if you wanted to.
Here are a few other Breakfast ideas I think you will love!
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Banana Almond Croissant Muffins
- Cinnamon Swirl Banana Bread
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend
Storage
Store leftover Peach Upside Down Cake in the refrigerator covered in an airtight container up to 1 week.
You can also freeze this bread in a freezer safe bag or container for up to 3 months
Let me know what you thought!
If you make this Peach Upside Down Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Peach Upside Down Cake
- Total Time: 45 minutes
- Yield: 1 8-inch cake 1x
Description
This Peach Upside Down Cake is simple to make and is the perfect summery cake. Thinly sliced ripe, juicy peaches are baked underneath a buttery soft cake. After baking, the cake is turned upside down to reveal a layer of caramelized peaches on top. It’s just as tasty as it is beautiful. This cake can be made in one bowl and only takes a few minutes to mix together.
Ingredients
Peach Layer
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 2 ripe peaches, thinly sliced
Cake
- 8 tablespoons unsalted butter, browned
- 3/4 cup granulated sugar
- 1/3 cup sour cream (or Greek yogurt)
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
1. Preheat oven to 350F. Line the bottom of an 8-inch cake pan with parchment paper. Spray the sides of the cake pan with nonstick cooking spray.
2. Make the peach layer. Pour melted butter in bottom of cake pan, over top of the parchment paper. Tilt and swirl to cover the bottom of the cake pan. Evenly sprinkle the sugar over the butter. Arrange the peaches in a circular pattern, starting at the center and working your way towards the outside.
3. Brown the butter for the cake. Add butter to a small saucepan. Cook over medium heat on the stove top. Once the butter has melted, the butter will begin to foam and sizzle. Stir the butter. Keep an eye on the butter as it begins to turn golden brown quickly. It takes about 5 minutes total to brown the butter. Immediately remove the butter from the stovetop and pour into a bowl to stop the butter from continuing to brown. Allow to cool 5 minutes.
4. Make the cake. Add the cooled brown butter, sugar, sour cream (or Greek yogurt), milk, vanilla extract and egg. Whisk to combine. Add in the sifted flour, cinnamon, baking powder, baking soda and salt. Stir with a wooden spoon or spatula to combine.
5. Pour the batter over top of the peach layer.
6. Bake in preheated 350F oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool 10 minutes on a wire cooling rack. Place a plate on top of the cake pan, then using hot pads (if the pan is still hot), carefully invert the cake out onto the plate. Remove the parchment paper.
8. Serve warm as is, with a scoop of vanilla ice cream or whipped cream.
Notes
- Storage – store covered in the refrigerator for up to 1 week. You can also store in a freezer safe container or bag for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Oven
- Cuisine: American
