Peach Upside Down Cake
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Peach Upside Down Cake is buttery, soft, and topped with caramelized peaches. An easy rustic summer dessert, perfect with whipped cream or vanilla ice cream.
If you love this recipe, you should try my Italian Pear Cake and Apple Upside Down Cake Recipe.
Quick Look: Peach Upside Down Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Dietary Info: Vegetarian
- Method: Baking
- Technique: Upside-down cake
- Flavor/Texture: Buttery, tender, caramelized, juicy
Why You’ll Love This Family Favorite!
Every summer, I wait for peach season just so I can make cakes like this. There’s something magical about ripe peaches baking into butter and sugar until they turn glossy and jammy. This cake reminds me of the simple fruit desserts we would make when good ingredients were enough on their own. No complicated decorating, no fuss – just a beautiful cake meant to be shared around the table. Mangia!
If you love fruity desserts, try my Fresh Peach Pie and Strawberry Crumble next!
Made With Amore,
Table of Contents
Simple Ingredients
These key ingredients make this cake so soft, moist, and caramelized.
- Ripe Peaches: The star of the cake, they become soft, juicy, and caramelized for a naturally sweet topping
- All-Purpose Flour and Baking Powder: Create the structure and lift
- Butter and Sugars: Combine to form a caramel-like layer and a flavorful crumb
- Eggs and Vanilla Extract: Add richness, structure, and warm flavor throughout the batter
- Greek Yogurt: Keeps the cake extra moist
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fruit Variation: Swap peaches for nectarines, plums, or apricots. You’ll love my Plum Torte.
- Add Nuts: Sprinkle sliced almonds over the peaches before adding the batter. Try my Pignoli Cookies next!
- Use Extra Fruit: Add fresh raspberries or blueberries between the peach slices. If you love berries, try my Bursting Blueberry Pie.
- Want More Caramelization? Use a cast-iron skillet.
How to Make Peach Upside Down Cake
A simple dessert where juicy peaches bake into a buttery, golden cake that’s impossible to resist. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350°F. Generously butter a 9-inch round cake pan or deep pie dish. Line the bottom with a round of parchment paper and butter the parchment as well for easy release. Slice the peaches into 1/2-inch wedges and arrange them in an overlapping pattern on the bottom of the prepared pan. Set aside.
- In a small saucepan, combine the granulated sugar and water. Cook over medium-high heat until the sugar melts and turns light brown, about 10-12 minutes. Carefully pour the hot caramel evenly over the peaches. Work quickly, as the caramel will begin to harden.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and Greek yogurt until smooth.
- Place a fine mesh sieve over the bowl and sift in the flour, baking powder, cinnamon, and salt directly over the wet ingredients.
- Using a spatula or wooden spoon, gently fold the batter together until combined.
- Spoon the batter evenly over the peach layer and gently spread into an even layer.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes.
- Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the top and carefully invert the cake onto the plate. Slowly lift off the pan and peel away the parchment paper.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Peach Upside Down Cake FAQs
You can bake the cake earlier in the day and serve at room temperature or slightly warm. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days. For longer storage, wrap slices tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
No. The peel softens while baking and adds beautiful color, but you can peel them if preferred.
The cake likely cooled too long before flipping. The caramel may have set for too long and stuck to the pan. Invert while still warm for best results.
Serving Suggestions
I love pairing peach upside down cake with a scoop of vanilla ice cream or a dollop of whipped cream for an easy dessert. For a full meal, it pairs beautifully after savory mains like Beef Short Rib Ragu, Stuffed Salmon, or Creamy Chicken Orzo, where the light, fruity sweetness of the cake balances the richness of the meal. It also fits perfectly into a summer spread alongside fresh, slightly lighter dishes like Lemon and Garlic Marinated Chicken paired with Roasted Zucchini
My Pro Tips
Recipe Tips
- Use ripe peaches that still feel slightly firm. Overripe peaches release too much juice and can make the topping watery.
- Don’t stir the caramel while it cooks. Swirl the pan gently if needed – stirring can cause the sugar to crystallize.
- Watch the caramel carefully near the end. It can go from perfect amber to burnt very quickly.
- Pour the caramel immediately over the peaches before it hardens in the pan.
- Let the cake cool for only 10-15 minutes before flipping. Too hot and it can fall apart, too cool and the caramel may stick.
More Cake Recipes You’ll Love
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Peach Upside Down Cake
Ingredients
Peach Layer
- 3-4 ripe peaches, sliced into 1/2-inch slices
- ½ cup granulated sugar
- ¼ cup water
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature, plus more for greasing the pan
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup plain whole milk Greek yogurt, room temperature
For Serving
- Fresh whipped cream or vanilla ice cream
Instructions
- Prepare the Pan: Preheat oven to 350°F. Generously butter a 9-inch round cake pan or deep pie dish. Line the bottom with a round of parchment paper and butter the parchment as well for easy release.
- Arrange the Peaches: Slice the peaches into 1/2-inch wedges and arrange them in an overlapping pattern on the bottom of the prepared pan. Set aside.
- Make the Caramel: In a small saucepan, combine the granulated sugar and water. Cook over medium-high heat until the sugar melts and turns light brown, about 10-12 minutes. Carefully pour the hot caramel evenly over the peaches. Work quickly, as the caramel will begin to harden.
- Make the Cake Batter: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Greek yogurt until smooth. Place a fine mesh sieve over the bowl and sift in the flour, baking powder, cinnamon, and salt directly over the wet ingredients. Using a spatula or wooden spoon, gently fold the batter together until combined.
- Assemble and Bake: Spoon the batter evenly over the peach layer and gently spread into an even layer. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Flip: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the top and carefully invert the cake onto the plate. Slowly lift off the pan and peel away the parchment paper.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
- Use ripe peaches that still feel slightly firm. Overripe peaches release too much juice and can make the topping watery.
- Don’t stir the caramel while it cooks. Swirl the pan gently if needed – stirring can cause the sugar to crystallize.
- Watch the caramel carefully near the end. It can go from perfect amber to burnt very quickly.
- Pour the caramel immediately over the peaches before it hardens in the pan.
- Let the cake cool for only 10-15 minutes before flipping. Too hot and it can fall apart, too cool and the caramel may stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
