Name: Peach Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 tablespoons salted butter; 2/3 cup packed brown sugar; 1/4 teaspoon cinnamon; 3 large peaches, peeled and sliced large (about 2 cups); 1 1/4 cups flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla; 1/2 cup milk

Jump to Recipe· 4.7 from 13 reviews

If you’re a fan of fruity, buttery desserts that feel like a warm hug, then you’re going to adore this Peach Upside-Down Cake Recipe. It’s like a sunny afternoon in cake form—loaded with juicy peaches caramelized in brown sugar and butter, topped with a soft, tender cake layer. Honestly, every time I bake this, the whole kitchen smells incredible and everyone can’t wait to dig in. Stick with me, and I’ll show you how to nail this classic with tips I’ve picked up from baking it over and over.

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Why This Recipe Works

Perfect Peach Caramelization: Butter and brown sugar form a luscious caramel base that elevates the peaches beautifully.
Balanced Cake Texture: The cake batter is just right—not too dense, not too fluffy—complementing the fruit topping perfectly.
Simple Ingredients, Big Flavor: You only need pantry staples plus fresh peaches to get an impressive dessert.
Foolproof Method: Step-by-step instructions make it easy to avoid common pitfalls with upside-down cakes.

Peach Upside-Down Cake, Peach Caramel Cake, Upside-Down Peach Dessert, Juicy Peach Cake, Easy Peach Cake Recipe - The image shows a square peach tart with a single thin crust layer, topped with many peach slices arranged in overlapping rows, each peach slice having a yellow and orange color with soft texture. Thick white cream or icing is drizzled diagonally over the peaches in wide stripes. Fresh green mint leaves are scattered mostly in the center on top of the cream, adding a bright contrast. The tart is placed on a white marbled surface surrounded by three whole peaches with fuzzy skin and several green leafy sprigs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because the ingredients play off each other with simplicity and intention. The buttery brown sugar topping caramelizes the peaches just right, while the cake batter is tender and moist, thanks to the balanced mix of flour, butter, and milk. When shopping, pick the ripest peaches you can find for the juiciest, most flavorful topping.

Peach Upside-Down Cake, Peach Caramel Cake, Upside-Down Peach Dessert, Juicy Peach Cake, Easy Peach Cake Recipe - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few tablespoons of salted butter in a small white bowl, packed brown sugar in another small white bowl, a pinch of cinnamon in a tiny white bowl, three large peeled peach halves with their vibrant orange and pink flesh, a white ceramic bowl containing a whole, uncracked brown egg, a small white bowl filled with smooth milk, a small white bowl holding granulated sugar, and a small white bowl with vanilla extract placed as a clear pale liquid, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Salted Butter: Using salted butter here enhances the caramel’s depth—you don’t always have to add extra salt.
Brown Sugar: Opt for packed brown sugar to deepen the caramel’s molasses flavor and ensure it clings nicely to the fruit.
Cinnamon: Just a pinch adds a subtle warmth that complements the peaches without overpowering them.
Peaches: Fresh and ripe peaches are key here—too tart or underripe won’t caramelize as well.
All-Purpose Flour: Provides structure to the cake while keeping it tender.
Baking Powder: Just enough to give the cake a gentle rise without cake puffing into a sponge.
Granulated Sugar: Sweetens the cake layer and helps it brown evenly.
Egg: Binds the batter and adds richness.
Vanilla Extract: Brings out all the flavors and adds a comforting aroma.
Milk: Adds moisture and helps achieve a soft crumb.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting a bit by swapping out some spices or adding mix-ins, and you can absolutely do the same to make this Peach Upside-Down Cake Recipe fit your taste buds or occasion.

Variation: Adding a sprinkle of nutmeg or ginger into the topping mix is one of my favorite twists for an extra cozy flavor.
Dietary Modifications: I’ve tried using dairy-free butter and almond milk with great results if you’re looking for a vegan-friendly version.
Additions: Toasted pecans or walnuts sprinkled over the peaches before the batter goes on add a lovely crunch.
Seasonal Changes: While peaches are classic here, swapping them with apples or pears in fall works beautifully too.

Step-by-Step: How I Make Peach Upside-Down Cake Recipe

Step 1: Create the Caramelized Peach Base

Start by melting the butter with brown sugar and cinnamon in the microwave. I stir it until it’s smooth and glossy—that caramel smell is pure magic. Next, pour that golden mixture into an 8×8 greased baking dish and arrange your peeled peach slices evenly on top. Tip: Slice peaches large enough so they hold their shape during baking but thin enough to soften well—about 1/4-inch thick works perfectly for me.

Step 2: Mix the Cake Batter

In one bowl, sift together flour, baking powder, and salt to keep everything light and lump-free. Meanwhile, cream softened butter and sugar together until fluffy—this takes a good 2-3 minutes with an electric mixer. Add your egg and vanilla, blending them in well. Then, alternate adding dry ingredients and milk, mixing gently on low speed after each addition. Don’t overmix here; a few streaks of flour are fine to keep the cake tender.

Step 3: Bake & Flip the Cake

Spread the batter evenly over the peaches in your pan. I use a spatula to smooth the surface gently so the cake bakes evenly. Bake for 40-45 minutes at 350°F—start checking around 38 minutes by inserting a toothpick to make sure it comes out clean. Once done, cool the cake in the pan for 5 minutes, then run a knife around the edges and carefully flip it onto a serving plate. Cooling it another 10-15 minutes lets the caramel set a bit but still keeps it warm and melty when served.

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Tips from My Kitchen

Peach Peeling Made Easy: I dunk peaches in boiling water for 30 seconds, then in ice water—it makes the skin slip right off without any fuss.
Even Slicing: Using a sharp chef’s knife ensures your peach slices are uniform, which helps them caramelize evenly.
Gentle Flip Technique: When turning the cake out, I let it rest briefly to set, then place a plate over the pan and flip swiftly but carefully to keep that beautiful caramel intact.
Check Oven Temperatures: I often use an oven thermometer because an oven running hot or cold can affect the cake’s texture and browning.

How to Serve Peach Upside-Down Cake Recipe

Peach Upside-Down Cake, Peach Caramel Cake, Upside-Down Peach Dessert, Juicy Peach Cake, Easy Peach Cake Recipe - The image shows a peach upside-down cake cut into squares on a white plate placed on a white marbled surface. The cake has a golden-brown base that looks moist and soft with a slight crumb texture. On top of the cake lies a layer of neatly arranged peach slices that are vibrant orange and glossy, covered in a shiny caramel glaze. A black-handled spatula holds one square piece of the cake, slightly lifted from the plate, showing the thick peach topping and the textured cake underneath. The colors are warm and inviting, with the light reflecting off the glossy peach layer. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When serving, I like a simple dusting of powdered sugar to add a little elegance without overpowering the caramel flavor. A dollop of whipped cream or a scoop of vanilla ice cream on the side is always a winner, especially if you want that hot-and-cool contrast. Fresh mint leaves brighten things up visually and flavor-wise when you want a pop of green.

Side Dishes

This cake pairs wonderfully with a light coffee or an herbal tea if you’re serving dessert after a meal. If you want something more decadent, I’ve tried it alongside a scoop of cinnamon-spiked ice cream or a simple cream cheese frosting drizzle for a special occasion.

Creative Ways to Present

For birthdays or casual brunches, I’ve served this peach upside-down cake in a cast iron skillet for a rustic charm—guests love scooping right from the pan. Another time, I made mini versions in ramekins for individual servings, which looked so cute and made portion control a breeze. Adding edible flowers on top also jazzes it up for a summery garden party.

Make Ahead and Storage

Storing Leftovers

I always cover leftover cake tightly with plastic wrap and store it in the fridge. It keeps well for up to 3 days, and the flavors actually meld more deeply overnight—if it lasts that long! Bring it to room temp before serving for best texture.

Freezing

I’ve frozen leftover cake slices wrapped individually in foil and then plastic wrap to avoid freezer burn. When thawed overnight in the fridge, the cake tastes almost as fresh, and I just warm it up slightly in the oven to bring back that freshly-baked vibe.

Reheating

To reheat, I preheat the oven to 300°F and warm the cake for about 10 minutes, uncovered. This preserves the crisped caramel topping while gently warming the crumb—not too hot or it dries out.

FAQs

Can I use canned peaches for the Peach Upside-Down Cake Recipe?

You can, but fresh peaches are ideal because they caramelize better and hold up nicely in texture. If you use canned peaches, drain them well and pat them dry to avoid excess moisture diluting the caramel topping.
What pan size is best for this cake?

An 8×8-inch baking dish works perfectly—it’s the right size to layer the peach topping and cake batter evenly. Using a larger pan might thin out the batter, while smaller pans can make the cake too thick and undercooked inside.
Can I make this cake gluten-free?

Absolutely! I’ve swapped in a gluten-free all-purpose flour blend with xanthan gum for this cake with great results. Just make sure your blend is designed for baking to maintain the right texture.
How do I prevent the cake from sticking to the pan when I flip it?

Spraying the pan well with cooking spray is key, especially around the edges. Also, give the cake a few minutes to cool before flipping so the caramel sets just enough. Running a knife around the edges gently before flipping helps, too.
Is it better to serve this cake warm or at room temperature?

I prefer it warm—the caramel topping is delightfully gooey, and the contrast with cool vanilla ice cream is heavenly. But it’s equally tasty at room temperature if you’re making it ahead.

Final Thoughts

This Peach Upside-Down Cake Recipe holds a special place in my heart because it’s one of those comforting desserts that feels both nostalgic and fresh every time I bake it. It’s simple enough to whip up on a weeknight but special enough to impress guests on the weekend. I promise once you make it, it’ll become a go-to whenever peaches are in season—or any time you want that buttery caramel goodness. Give it a try and let me know if it’s not the most satisfying upside-down cake you’ve ever had!