Take a bite into peach upside-down cake to experience moist cake and succulent peaches coated in a buttery brown sugar drizzle! This simple upside-down cake recipe is a quick and easy process with a professional-looking (and tasting!) result.
Why I Love This Peach Upside Down Cake
Do you ever buy fruit and then five days later realize it hasn’t been eaten yet and now you have to find a way to use it so it doesn’t go to waste? Well, this is the perfect – and yummiest – solution to that problem!
Whenever I buy peaches I know that I will wind up peeling and slicing a few for this cake. But the plus side is that upside-down cake is so easily made that it doesn’t even feel like an effort. All you have to do is put melted butter and sugar at the bottom of a pan, throw some sliced peaches on there, and then pour the batter on!
Through the baking process, the peaches carmelize and they pair so perfectly with the moist and lightly cinnamon-flavored cake! Enjoy this treat as is or add a dollop of vanilla ice cream; let me know how you like it!
Key Ingredients for This Recipe
For this upside-down cake, you’ll need your basic cake ingredients, plus some delicious fresh peaches! Let’s dive right in!
- Brown Sugar (packed)
- Fresh Peaches (peeled and sliced)
- All-Purpose Flour
- Butter (melted)
- Baking Powder
- Vanilla Extract
- Egg (large, room temperature)
How To Make Peach Upside Down Cake
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Arrange Peaches
Melt the butt in a 10-inch ovenproof skillet or a 9×9 in square pan, and then sprinkle brown sugar over the melted butter. Arrange the peach slices on top of the brown sugar.
Step 3: Mix Batter
In a medium-sized bowl, beat the remaining ingredients with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl, then beat again – this time on high – for 3 minutes, scraping the bowl occasionally. Pour the mixed batter over the peaches.
Step 4: Bake
Bake the cake for 45-50 minutes in the skillet, or 50-55 minutes in a square pan. Or, until a toothpick inserted in the middle comes out clean.
Step 5: Turn Upside Down
Remove the cake from the oven and immediately turn it upside down onto a heatproof plate. Let the skillet or pan remain over the cake for a few minutes so the brown sugar topping can drizzle over the cake. Allow it to cool for 15 minutes before serving.
It’s a funny story actually! Upside down cakes actually originated right here in the United States because the Dole company held a contest for pineapple recipes. People submitted various versions of the upside down cake and so it gained in popularity. Then, people started getting creative and making different kinds of upside down cakes beyond pineapple.
There’s a lot of disagreement on this. Some people say the cake has to cool before it’s flipped, some say you can flip it when it’s hot, and I stand somewhere in the middle. In this recipe, I suggest you do the actual flip while the cake is hot, but don’t remove the pan (or skillet) the cake is baked in until the cake has cooled.
It’s all in the butter and brown sugar – it tastes great, and it serves a purpose! Putting melted butter and brown sugar down before the peaches ensures that they don’t stick to the pan, and it makes a delicious brown sugar sauce that drizzles on top as the cake cools.
That’s certainly an option if you’re tight on time. I’d say go for it! Use a neutral vanilla cake batter and that way you can still use the butter and brown sugar topping. It also won’t compete for flavor with the peaches.
More Peach Dessert Recipes To Try
- Blueberry Peach Cornbread
- No-Churn Peach Ice Cream
- Blueberry Peach Cobbler
- Peach Pie
- Grilled Peaches
Peach Upside Down Cake
- 1/4 c butter
- 2/3 c packed brown sugar
- 2 c peeled sliced fresh peaches
- 1 1/3 c all-purpose flour
- 3/4 c sugar
- 1/3 c melted butter
- 3/4 c milk
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg
- Preheat oven to 350 degrees.
- Melt butter in a 10 inch ovenproof skillet or a 9×9 inch square pan. Sprinkle brown sugar over melted butter. Arrange peach slices on brown sugar.
- Beat remaining ingredients with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes, scraping bowl occasionally. Pour over peaches.
- Bake for 45-50 minutes in skillet or 50-55 minutes in square pan. (or until toothpick inserted in middle comes out clean.)
- Immediately turn cake upside down onto a heatproof plate. Let skillet or pan remain over cake a few minutes so brown sugar topping can drizzle over cake. Cool for 15 minutes before serving.