Peach Upside Down Cake
This Peach Upside Down Cake is a true summer showstopper: juicy peaches caramelized under a buttery, tender cake, then flipped to reveal a gorgeous golden topping. The brown sugar glaze makes everything even dreamier!
Ingredients · Servings 10
- 3 medium ripe peaches (thinly sliced)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1¼ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup whole milk
- 4 tablespoons unsalted butter
- ½ cup light brown sugar (packed)
- ¼ teaspoon cinnamon
- 1 tablespoon milk
Method · 1 h
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or springform pan, cut out a circle of parchment paper to place in the bottom of the pan.
- Arrange the peach slices in a spiral, starting in the center of the pan and slightly overlapping. Cover the entire bottom of the pan in an even layer. Set aside.
- In a large mixing bowl with a hand mixer, cream the softened butter and sugars until light and fluffy.
- Beat in the eggs, then add the vanilla and sour cream. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet ingredients in two parts, alternating with the milk. Mix just until combined.
- Gently spoon the batter over the peach layer and smooth it out evenly.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
- Let the cake cool in the pan for 15–20 minutes.
- Run a knife around the edge, place a plate over the top, and carefully invert the cake. Lift the pan away gently. Remove the parchment paper.
- In a small saucepan over medium heat, melt butter and brown sugar together, stirring until smooth. Add the milk and cinnamon, cook for another 30 seconds. Remove from heat and let it cool for 2–3 minutes, then drizzle over the inverted cake for a shiny, caramel-kissed finish.
Why This Peach Upside Down Cake Is Unlike Any Other
- Fresh Yellow Peaches: I use ripe, in-season peaches (not canned!), so you get all the flavor and natural juiciness. By slicing the peaches thin and arranging them in a spiral, they cook just right-tender, but not mushy or waterlogged. Also, the stunning pattern of peaches on top of this cake makes it perfect for impressing at a dinner party or any summer get-together.
- Sour Cream: I love using sour cream here for extra moistness and a little tang that balances all the sweetness. It also makes the crumb super soft.
- Brown Sugar Glaze: Instead of baking the glaze under the fruit, I drizzle a quick brown sugar-cinnamon glaze over the finished cake. It gives you a shiny, sticky top (bottom?) and amps up the caramel vibes. This is one of those cakes that looks like it took hours, but really comes together with minimal effort. Ideal for last-minute potlucks, picnics, or whenever you want a beautiful dessert that celebrates summer peach season.
My Best Tips for Peach Upside Down Cake
- Choose Ripe But Firm Peaches: I always use peaches that yield slightly to gentle pressure-too hard and they won't soften, too soft and they'll fall apart or release too much juice, making the cake soggy.
- Slice Evenly: Cut peaches into uniform, thin slices (about ¼-inch) so they cook at the same rate and create a neat pattern. Uneven slices can bake unevenly, leading to both mushy and undercooked spots.
- Tightly Arrange the Fruit (No Gaps!): Press peach slices firmly together in the pan with no visible gaps. The tighter the arrangement, the more beautiful and professional the top of your cake will look when inverted. Gaps can lead to uneven caramelization, make the cake look patchy, and allow batter to seep between the fruit, breaking up your design. Refer to m y step-by-step photos below the recipe card for guidance.
- Slight Overlap is Best: Slightly overlap each peach slice as you arrange them-this helps prevent shifting when you pour the batter and ensures a seamless, full fruit layer on top.
- Use Parchment Paper: I always line the bottom of the pan with parchment to guarantee nothing sticks and the fruit releases cleanly.
- Spread Batter Gently: Spoon and spread the batter slowly over the peaches so you don't disrupt your careful pattern. I use an offset spatula or the back of a spoon for control.
- Cool Just Enough Before Inverting: Let the peach upside down cake cool in the pan 15-20 minutes only. Invert too soon and the cake might break; wait too long and the caramel and fruit might start sticking to the pan.
- Check for Doneness Early: Start checking at 40 minutes as every oven is different. A toothpick should come out mostly clean-don't overbake or the cake will dry out.
- Let Glaze Set Before Slicing: After drizzling the glaze, let it sit for 5-10 minutes for that shiny finish and so it doesn't all run off when cutting.
Peach Upside Down Cake
Peach Upside Down Cake is a true summer showstopper: juicy peaches caramelized under a buttery, tender cake, then flipped to reveal a gorgeous golden topping. The brown sugar glaze makes everything even dreamier!
