peach upside-down cake recipe

Written ByJenny Smyth Posted on
peach upside-down cake recipe
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The Best peach upside-down cake recipe

I’ve always been a fan of peach upside-down cake, and my family loves it just as much as I do. This classic dessert is a staple in many American households, and for good reason – it’s easy to make, delicious, and perfect for any occasion. The combination of tender peaches, crunchy brown sugar, and sweet cake is a match made in heaven.

As a home cook, I appreciate that this recipe is relatively simple to prepare, requiring only a few ingredients and some basic cooking techniques. In this blog post, I’ll share my go-to recipe for peach upside-down cake, along with some tips and tricks for making it even more special. Whether you’re planning a family gathering or just want a tasty dessert to enjoy on your own, this recipe is sure to please.

I’ve been making peach upside-down cake for years, and it never fails to impress. The key to this recipe is using fresh, high-quality ingredients – especially the peaches. Don’t be tempted to use canned or frozen peaches; the difference in flavor and texture is well worth the extra effort.

When it comes to cooking techniques, I’m all about keeping things simple and straightforward. For this recipe, you’ll need to caramelize the brown sugar and butter mixture on the bottom of the pan before adding the cake batter. This step may seem intimidating at first, but trust me – it’s easier than you think.

By following these simple steps and using quality ingredients, you’ll be rewarded with a truly exceptional dessert that’s sure to become a favorite in your household.

Peach Upside-Down Cake

Peach Upside-Down Cake

4.7 from 1067 votes

A moist and tender butter cake topped with caramelized peach slices. The golden brown topping creates a beautiful presentation when inverted onto a serving plate.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter
1/2 cup packed light brown sugar
3 ripe peaches, peeled and sliced into 1/2-inch wedges

For the Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Place 1/4 cup butter in the cake pan and set in the oven just until melted, about 2 minutes.
3Remove the pan and sprinkle the brown sugar evenly over the melted butter.
4Arrange the peach slices in a single layer over the sugar, overlapping slightly if needed.
5In a medium bowl, whisk together the flour, baking powder, and salt.
6In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
8Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
9Mix just until the batter is smooth and no streaks of flour remain, scraping down the sides of the bowl as needed.
10Carefully spoon the batter over the peach layer and spread it evenly with a spatula.
11Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12Let the cake cool in the pan on a wire rack for 10 minutes.
13Run a thin knife around the edge of the pan to loosen the cake.
14Place a serving plate upside down over the pan and carefully invert the cake onto the plate.
15Let the pan sit for 1 minute before lifting it off, allowing any caramel to drip onto the cake.
16Serve warm or at room temperature.

🔧Equipment

9-inch round cake pan
Electric mixer
Mixing bowls
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 200mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use ripe but firm peaches so they hold their shape during baking. If you don’t have buttermilk, you can substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice and let it sit for 5 minutes.

Watch Video Of How Peach Upside-Down Cake Works

This peach upside-down cake recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a delicious dessert to enjoy on your own. One of my favorite things about this recipe is that it’s easy to customize to suit your tastes.

Want to add some extra spices or nuts? Go for it!

This cake also freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container for up to 3 months.

❓ Frequently Asked Questions About Peach Upside-Down Cake

Q: What’s the best type of peaches to use in this recipe?

A: For the best flavor and texture, use fresh, ripe peaches that are heavy for their size and have a sweet aroma. Look for varieties like Bartlett or Red Haven.

Q: Can I substitute other types of fruit in this recipe?

A: While you can experiment with other fruits like pineapple or apples, peaches are the classic choice for upside-down cake. If you do decide to try another fruit, keep in mind that the baking time may vary depending on the fruit’s density.

Q: How do I prevent the brown sugar from burning during caramelization?

A: To prevent burning, make sure your oven temperature is accurate and that you’re not overcrowding the pan with too many slices of fruit.

Q: Can I make this recipe in advance?

A: Yes – you can prepare the batter up to 24 hours in advance and store it in an airtight container in the fridge until ready to bake.

Q: How do I ensure my cake doesn’t dry out?

A: To keep your cake moist, don’t overbake it – check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, it’s done.

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