Fresh peaches, buttery cake, and a cinnamon-sugar glaze come together in this mouthwatering Peach Upside-Down Cake recipe. Using fresh or canned peaches, it's easy, moist and full of great flavor.
Fresh peaches are a joy of summer. I love their juicy, fragrant flesh and vibrant color.
One of our favorite ways to showcase these tasty fruits in the summer is in a peach upside down cake!
This classic dessert combines soft and tender cake, cinnamon and brown sugar caramelised peaches on top, and more peaches inside. It's not only beautiful, but tastes incredible.
The juicy peaches become caramelized with brown sugar and butter, creating a sweet, sticky topping. The cake itself is moist and tender, with a subtle tang from the cream cheese and a warm hint of cinnamon.
The first time I made a peach upside-down cake, I was hosting a small gathering of friends and one of them is a HUGE peach fan.
I was going to make a regular peach cake, or a peach pound cake, when suddenly I thought of adapting my grandma's awesome pineapple upside down cake!
Grandma's recipe is special because of the extra layer of peaches in the middle of the cake. Like a tasty, peachy surprise.
Everyone loved it and I've been making this cake ever since!
If you're a peach lover (I am!), why not try serving this cake with a jug of Peach Iced Tea.
Jump to:
What is Upside-Down Cake?
An upside-down cake is a type of cake that is baked "upside down" in a single pan, with the toppings placed at the bottom of the pan before the batter is poured in. After baking, the cake is flipped over and served with the toppings on top, hence the name "upside-down."
The most famous version of this cake is the pineapple upside-down cake, which typically features a topping of caramelized pineapple rings and maraschino cherries.
Why You'll Love This Recipe
- Seasonal Delight: Perfect for using up fresh, ripe peaches during the summer months.
- Simple Ingredients: Most of the ingredients are pantry staples, making it convenient to whip up.
- Versatile: Easily adaptable with different fruits or flavors.
- Impressive Presentation: The upside-down method creates a visually stunning dessert.
- Delicious Flavor: The combination of peaches, cinnamon, and buttery cake is irresistible.
Ingredients
You only need simple pantry ingredients for this recipe!
- Peaches: Use either fresh, ripe peaches or drained canned peaches. They provide a juicy, sweet base for the cake.
- Butter: Adds richness and helps create a moist texture. Use unsalted butter for better control over the saltiness.
- Brown Sugar: Caramelizes with the butter and peaches, adding depth of flavor.
- Ground Cinnamon: Enhances the natural sweetness of the peaches with a warm, spicy note.
- White Granulated Sugar: Sweetens the cake batter.
- Cream Cheese: Adds moisture and a slight tang, contributing to the cake’s tender crumb.Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Adds a lovely aroma and enhances the overall flavor.
- All-Purpose Flour: Forms the base of the cake.
- Baking Powder: Helps the cake rise.Salt: Balances the sweetness and enhances the flavors.
- Milk: Adds moisture to the batter, ensuring a soft texture.
See the recipe card for quantities and method.
How to make Peach Upside Down Cake
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Wash the peaches and cut them into slices, discarding the stone.
Arrange half of the peaches in a single layer in the bottom of a 9x13-inch baking dish. Set the other half of the peaches aside.
Melt half of the butter (set aside the remaining ¼ cup for the cake batter), then drizzle it over the peaches in the baking dish, then sprinkle with half of the brown sugar and cinnamon.
In a large mixing bowl, cream the unmelted butter with the white sugar. Add the cream cheese and beat for a further minute. Add the eggs, one at a time, and beat until combined, then beat in the vanilla.
Stir the flour, baking powder and salt in a bowl.
Gradually beat the flour mixture to the wet mixture, alternating with the milk.
Spread half of the batter onto the peaches in the baking dish.
Arrange the remaining peach slices in a layer over the batter, sprinkle with the remaining cinnamon and brown sugar, then spread the remaining batter on top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for another 20 minutes, or until an inserted toothpick comes out clean.
Let the peach upside-down cake cool for 15 minutes, then carefully invert -place a board or serving plate upside down on top of the pan, and flip them together so the plate is on the bottom. Remove the pan to reveal the upside-down cake.
Serving Suggestions
- Warm with Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a classic pairing.
- Whipped Cream: Top with a dollop of fresh whipped cream.
- Custard: Drizzle with homemade custard for a rich, comforting dessert.
- Breakfast Treat: Enjoy a slice with your morning coffee for a sweet start to the day.
Variations
- Different Fruits: Substitute peaches with apples, pears, or pineapple for a new twist.
- Spices: Add nutmeg or ginger for additional warmth.
- Nuts: Sprinkle chopped pecans or walnuts between the peach layers for added crunch.
- Alcohol: Add a splash of bourbon or rum to the batter for a more complex flavor profile.
- Citrus: Add lemon or orange zest to the batter for a fresh twist.
- Ginger: Incorporate ground ginger for a spicy kick.
- Almond: Use almond extract instead of vanilla for a nutty flavor.
- Spiced: Add a teaspoon of mixed spice for a warm, aromatic cake.
Storage and Freezing Advice
To store, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days. For longer storage, place it in an airtight container in the refrigerator for up to a week.
To freeze, wrap the cake in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It will keep for up to three months. Thaw in the refrigerator overnight before serving.
Make Ahead: You can prepare the cake batter and arrange the peaches in the baking dish up to a day in advance. Store covered in the refrigerator. When ready to bake, allow the dish to come to room temperature before baking.
More Dessert Recipes
Recipe Tips
- Ripe Peaches: Make sure your peaches are ripe for the best flavor and texture.
- Creaming Butter and Sugar: Ensure the butter is at room temperature for easy creaming with the sugar, which helps create a light, fluffy batter.
- Alternating Ingredients: When mixing the dry and wet ingredients, alternate between adding flour mixture and milk to prevent overmixing.
- Inverting the Cake: Let the cake cool for about 15 minutes before inverting to avoid breaking the cake.
FAQs
Yes, just be sure to drain them well before using.
Insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
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📖 Recipe
Peach Upside Down Cake
Equipment
- Mixing Bowl
- 9x13-inch baking pan
Ingredients
- 4 ripe peaches Or use drained canned peaches
- ¼ cup butter melted
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup white granulated sugar
- ¼ cup butter at room temperature
- 1 cup cream cheese at room temperature
- 3 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- Wash the peaches and cut them into slices, discarding the stone.
- Arrange half of the peaches in a single layer in the bottom of a 9x13-inch baking dish. Set the other half of the peaches aside.
- Melt half of the butter (set aside the remaining ¼ cup for the cake batter), then drizzle it over the peaches in the baking dish, then sprinkle with half of the brown sugar and cinnamon.
- In a large mixing bowl, cream the unmelted butter with the white sugar. Add the cream cheese and beat for a further minute. Add the eggs, one at a time, and beat until combined, then beat in the vanilla.
- Stir the flour, baking powder and salt in a bowl.
- Gradually beat the flour mixture to the wet mixture, alternating with the milk.
- Spread half of the batter onto the peaches in the baking dish.
- Arrange the remaining peach slices in a layer over the batter, sprinkle with the remaining cinnamon and brown sugar, then spread the remaining batter on top.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 20 minutes, or until an inserted toothpick comes out clean.
- Let the peach upside-down cake cool for 15 minutes, then carefully invert -place a board or serving plate upside down on top of the pan, and flip them together so the plate is on the bottom. Remove the pan to reveal the upside-down cake.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Ann
I love this twist on a classic. It's a great option if your peaches aren't as sweet as you'd like to eat alone. Thanks!
Beth
Oh, yum. This looks so good! I have a couple of peach trees in the back yard, and I know what I'll be making with my peaches this year!
Sharon
I love upside down cake desserts, it's a great way to enjoy a fruity dessert! This is such a perfect dessert, I love that there's a layer of fruit in the middle too.
Heather
This Peach Upside Down Cake is a summer treat! The peaches are perfectly caramelized, and the cake itself is moist and delicious. It’s the perfect dessert for a warm evening!