Name: Peach Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 tablespoons salted butter; 2/3 cup packed brown sugar; 1/4 teaspoon cinnamon; 3 large peaches, peeled and sliced large (about 2 cups); 1 1/4 cups flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla; 1/2 cup milk

Jump to Recipe· 4.5 from 11 reviews

If you love the idea of fruit-forward desserts that are easy to pull off but still wow your friends and family, then you’re in for a treat with this Peach Upside-Down Cake Recipe. It’s that perfect balance of buttery sweetness, tender cake, and juicy peaches caramelized to golden perfection. I’ve made this a dozen times during peach season, and honestly, it never fails to impress. Stick around, because I’ll walk you through every step, share my kitchen-tested tips, and help you get this beauty just right!

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Why This Recipe Works

Perfect Peach Caramelization: The brown sugar and butter create a gorgeous, sticky glaze that brings out the peaches’ natural sweetness.
Light Yet Moist Cake: A tender batter balances out the rich topping without being heavy or dense.
Simple Ingredients, Big Flavor: You likely have everything already in your pantry, so it’s easy to whip up anytime.
Classic Technique with a Twist: Using fresh, juicy peaches instead of canned makes this cake taste like summer on a plate.

Peach Upside-Down Cake, peach dessert, caramelized peach cake, easy fruit desserts, summer fruit recipes - The image shows a square peach tart with a single thin crust layer, topped with many peach slices arranged in overlapping rows, each peach slice having a yellow and orange color with soft texture. Thick white cream or icing is drizzled diagonally over the peaches in wide stripes. Fresh green mint leaves are scattered mostly in the center on top of the cream, adding a bright contrast. The tart is placed on a white marbled surface surrounded by three whole peaches with fuzzy skin and several green leafy sprigs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Peach Upside-Down Cake Recipe pulls double duty—it not only contributes to flavor but also texture and moisture. Choosing fresh, ripe peaches is key to getting that luscious, tender topping, while the simple cake ingredients create a perfect crumb that complements without overpowering.

Peach Upside-Down Cake, peach dessert, caramelized peach cake, easy fruit desserts, summer fruit recipes - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few tablespoons of salted butter in a small white bowl, packed brown sugar in another small white bowl, a pinch of cinnamon in a tiny white bowl, three large peeled peach halves with their vibrant orange and pink flesh, a white ceramic bowl containing a whole, uncracked brown egg, a small white bowl filled with smooth milk, a small white bowl holding granulated sugar, and a small white bowl with vanilla extract placed as a clear pale liquid, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Salted butter: Using salted butter here amps up the bittersweet caramel flavor in the topping, so skip the unsalted unless you add salt elsewhere.
Brown sugar: I love how dark brown sugar brings that signature molasses note and makes the caramel richer.
Cinnamon: Just a pinch adds a subtle warmth that pairs so nicely with peaches.
Fresh peaches: The star of the show—peeling them helps the texture stay silky after baking.
Flour: All-purpose works perfectly to give the cake structure without toughness.
Baking powder: Just enough to lift the cake and keep it airy.
Salt: Enhances all the flavors in the cake and your peach topping.
Granulated sugar: Sweetens the cake batter evenly for that classic taste.
Egg: Acts as a binder and adds richness to your cake crumb.
Vanilla extract: The magic flavor booster—don’t skip.
Milk: Keeps the cake moist and tender without weighing it down.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Peach Upside-Down Cake Recipe is a wonderful base to tweak as you like—whether that’s playing with the spices, adding nuts, or making it more diet-friendly. I encourage you to make it your own!

Spiced Up: I sometimes add a pinch of ginger or nutmeg along with cinnamon for a warmer flavor profile.
Nuttier Crunch: Adding toasted pecans or walnuts on top before baking adds amazing texture and depth, and my family loves it!
Dairy-Free Swap: Use plant-based butter and milk alternatives to keep things vegan-friendly without sacrificing taste.
Seasonal Fruits: While peaches really shine here, swapping for nectarines or plums in late summer still gives a great result.

Step-by-Step: How I Make Peach Upside-Down Cake Recipe

Step 1: Prepare Your Peach Topping

Start by melting the butter with brown sugar and cinnamon—doing this in the microwave saves time and is super easy. Spread this glossy mixture evenly in your greased 8×8 pan. Then, arrange those peeled peach slices right on top. I like to fan them out slightly so every bite has some juicy goodness. Setting this aside while you prep the cake helps the sugar butter mixture settle nicely.

Step 2: Whip Up the Cake Batter

Mix your dry ingredients—flour, baking powder, and salt—in a separate bowl. In another larger bowl, beat the softened butter until fluffy; this step is key to a tender crumb. Then, gradually add sugar, egg, and vanilla. Alternating between adding the flour mixture and milk keeps the batter smooth and prevents overmixing, which can make the cake tough. Don’t rush—low speed and patience pay off here.

Step 3: Assemble and Bake

Carefully spread the batter over the peaches in the pan, trying not to disturb your pretty arrangement. Slide it into the preheated oven and bake for about 40-45 minutes. Check the center with a toothpick—when it comes out clean, you’re golden. The smell alone is irresistible at this point!

Step 4: Cool and Flip Like a Pro

Let your cake cool in the pan for 5 minutes before gently loosening the edges with a knife. Then invert it onto a serving plate with confidence. Give it another 10-15 minutes to cool a bit—that lets the caramel thicken just right. You’ll get that stunning glossy top with the peaches perfectly glazed. Serve warm if you can—it tastes like a peach-scented hug.

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Pro Tips for Making Peach Upside-Down Cake Recipe

Peel Your Peaches: It sounds tedious, but peeling prevents tough skin in the topping, giving you a silky texture instead.
Room Temperature Ingredients: Using softened butter and room temp egg helps your batter come together smoothly and bakes evenly.
Don’t Overmix: Once you add flour, mix just until combined to avoid a dense cake.
Invert Soon but Carefully: Waiting 5 minutes before flipping helps the caramel set, but don’t wait too long or the cake sticks to the pan.

How to Serve Peach Upside-Down Cake Recipe

Peach Upside-Down Cake, peach dessert, caramelized peach cake, easy fruit desserts, summer fruit recipes - The image shows a peach upside-down cake cut into squares on a white plate placed on a white marbled surface. The cake has a golden-brown base that looks moist and soft with a slight crumb texture. On top of the cake lies a layer of neatly arranged peach slices that are vibrant orange and glossy, covered in a shiny caramel glaze. A black-handled spatula holds one square piece of the cake, slightly lifted from the plate, showing the thick peach topping and the textured cake underneath. The colors are warm and inviting, with the light reflecting off the glossy peach layer. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a dollop of whipped cream to complement the sweet caramel and peaches. If I’m feeling fancy, a scoop of vanilla bean ice cream takes it over the top every time—perfect for warm summer nights!

Side Dishes

This peach upside-down cake pairs beautifully with a cup of freshly brewed coffee or a chilled glass of rosé. For brunch, I like serving it alongside scrambled eggs or a fresh green salad to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve arranged mini versions in ramekins for individual servings—it feels extra special and is easier for guests to handle. You can also garnish with fresh mint leaves or edible flowers to add a pop of color and elegance.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps well covered at room temperature for up to two days, but I prefer storing it in an airtight container in the fridge, especially in warmer months, where it stays fresh for about 4 days.

Freezing

This cake freezes beautifully. I usually wrap slices tightly in plastic wrap and pop them in a freezer bag. When you want a treat, just thaw overnight in the fridge and warm gently before serving.

Reheating

To warm leftovers, I gently heat slices in the microwave for about 20-30 seconds or pop them in a 350°F oven wrapped in foil for 10 minutes. Either way, the cake tastes freshly baked with that gorgeous glossy topping restored.

FAQs

Can I use canned peaches for this Peach Upside-Down Cake Recipe?

You can, but fresh peaches yield a much better texture and flavor. If you go the canned route, drain them well and pat dry to avoid excess liquid making your topping soggy.
How do I prevent the cake from sticking to the pan when flipping?

Greasing the pan thoroughly and waiting the recommended 5 minutes before flipping helps a lot. Running a knife gently around the edges before inverting also frees any stuck spots.
Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend and make sure your baking powder is gluten-free as well. The texture might be slightly different, but still delicious.
What’s the best way to peel peaches quickly?

Score a small “X” at the bottom of each peach and blanch them in boiling water for 30 seconds, then transfer to ice water. The skins should slip right off without a fight.
Can I use a different pan size for baking?

An 8×8 pan is ideal for this recipe thickness. If you use a different size, adjust baking time accordingly—check for doneness early or late with a toothpick test.

Final Thoughts

This Peach Upside-Down Cake Recipe holds a special place in my heart because it effortlessly combines nostalgia with fresh, seasonal flavors. It’s one of those recipes that feels both comforting and just a little fancy—perfect for weekend baking or special gatherings. I can’t wait for you to try it yourself and experience that magical caramelized peach top and tender cake. Trust me, once you make it, this will quickly become a favorite dessert you’ll go back to over and over!