Peach Upside-Down Cake
This Peach Upside-Down Cake Recipe takes everything you love about a classic pineapple upside-down cake and swaps in juicy, caramelized peaches instead. The bottom of the pan turns into a sticky brown sugar glaze studded with soft peach slices, and once you flip it out, it becomes the star of the whole dessert table. It's the kind of cake that looks like it took hours of work but really comes together with pantry staples and one bowl of batter.
Equipment
- 10-inch cast iron skillet or a 9-inch round cake pan, oven-safe with 2-inch sides
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Large serving plate for flipping the cake onto
- Offset icing spatula optional, for spreading batter evenly
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup light brown sugar packed
- 3 cups peaches sliced, about 4-5 medium peaches; fresh, canned and drained, or frozen and thawed
- 1/2 teaspoon ground cinnamon optional
For the Cake Batter
- 1 3/4 cups all-purpose flour 210g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar 150g
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup whole milk 160ml
For Serving (Optional)
- vanilla ice cream for serving
- whipped cream for serving
- toasted pecans optional, for garnish
- caramel sauce optional, for drizzling
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into a 10-inch cast iron skillet or 9-inch round cake pan, tilting to coat the bottom evenly. Sprinkle brown sugar over the butter and press down with a spoon to form a smooth layer.
- Arrange sliced peaches over the brown sugar in a single, slightly overlapping layer, working from the outer edge toward the center. Sprinkle with cinnamon if using.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat softened butter and granulated sugar with a hand mixer on medium speed for 2-3 minutes until pale and fluffy. Add eggs one at a time, then mix in vanilla.
- With mixer on low, add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until smooth and no dry streaks remain. Do not overmix.
- Spoon batter over peaches and spread into an even layer with an offset spatula. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Let cake rest in pan for exactly 5-10 minutes. Run a thin knife around the edge. Place a serving plate upside down over the pan and carefully flip both together to release the cake, peach side up. Cool 15 minutes before slicing.
Notes
- Use ripe but firm peaches so they hold their shape during baking and don't become mushy.
- Drain canned peaches thoroughly to prevent excess liquid from watering down the caramel layer.
- Flip the cake while it's still warm, ideally within 5-10 minutes of removing from the oven, to prevent sticking.
- Room temperature eggs and butter blend more smoothly and create a lighter, more evenly textured batter.
- If your peaches release extra juice during baking, place the pan on a rimmed baking sheet to catch any drips.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat individual slices in the microwave for 15-20 seconds to soften the caramel again before serving.
- Freeze well-wrapped slices for up to 2 months; thaw overnight in the refrigerator before reheating.
- For a grown-up version, add a splash of bourbon or dark rum to the caramel layer before adding peaches.
- This cake can be baked in individual ramekins for single-serving portions; reduce baking time to 20-25 minutes.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 70mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 6mg
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