Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other cake recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Peach Upside-Down Cake Recipe

With a cake that’s all made in one bowl, this upside-down peach cake couldn’t be a better dessert for summer! Peach slices are lined on the bottom of a pan, an easy caramel sauce is drizzled on top, and the batter is spread over everything. Once baked, the cake is inverted, and a more beautiful dessert couldn’t be found. Plus, it’s super easy to make!

Why this recipe works.

Adding fruit to cake is not as easy as it sounds. Fruit in the batter can leech too much liquid and make the cake dense. Instead, I wanted a recipe to give the fruit a front seat and use the best of the flavor and texture. This upside-down peach cake does just that. Ripe peaches are placed on the bottom of the cake pan with a quick caramel. The caramel adds some sweetness but more so a nice complementing flavor to the peaches. The batter is a simple cake with a perfect crumb that can be mixed together in one bowl and poured over the peaches. The result is a perfect snacking cake. Peaches on top with a caramel that soaks in and delicious cake. Peach season can’t come soon enough.

White marble surface with sliced upside down peach cake with two pieces sitting on taupe colored plates.

Everything you’ll need to make this recipe.

  • Peaches are the star of this entire recipe and need to be ripe. Ripe peaches will be easy to peel and will have the best flavor. If using frozen peaches, allow them to thaw fully before using.
  • Cornmeal adds both texture and sweetness to the cake. The sweetness plays well with any stone fruit, such as peaches, in this cake. And the texture creates a contrast between the gooey smoothness of the caramel and the cake.
  • Baking powder will add lift and texture, ensuring that the cake rises the way it should while in the oven.
  • Buttermilk adds more flavor than ordinary milk. Plus, the tangy sweet buttermilk gives the cake a more tender crumb.
Whit marble surface filled with ingredients needed to make an upside down peach cake including peaches, butter, eggs, sugar, flour, vanilla extract, and more.

Here’s how to make this recipe.

  1. Prepare the caramel sauce. Add the white granulated sugar to a shallow pan and place over medium to medium-low heat on the stove. Let the sugar heat until the edges begin to crystallize and dissolve. Then, using a spatula, being to pull the sugar into the center of the pan. Once the sugar is mostly dissolved, swirl the pan to ensure everything is fully melted.
  1. Prepare the peaches. While the sugar is melted, remove the skin from each peach and slice it into wedges. Line the peach slices around the bottom of a well-greased 9-inch circular pan fitted with a parchment round.
  1. Pour on the caramel sauce. Remove the caramel sauce from the heat and slowly pour it over the top of the peach slices in the pan, making sure to cover most of the peaches. Scrape out any of the residual caramel sauce from the pan and drizzle on top of the peaches. Set the pan aside while preparing the batter.
  1. Mix together the batter. In a large bowl, add the room-temperature butter and white granulated sugar. Using a spatula, mash the butter and sugar together. Then switch to a wire whisk and mix until the butter and sugar are combined and light and fluffy in texture. Add in the eggs and vanilla extract and mix until combined. Then add the flour, cornmeal, salt, and baking powder. Begin mixing the dry ingredients together while slowly pouring in the buttermilk. Once the batter is mostly mixed, finish by folding it together with a spatula.
  1. Bake the cake. Pour the mixed batter on top of the pan with the peaches and caramel sauce. Use an offset spatula to smooth out the top of the cake and ensure the batter covers all of the peaches. Place the cake in the preheated 350°F oven and bake for 50 to 60 minutes until the top is golden brown and a skewer inserted in the center comes out mostly clean. Let the cake cool for 15 to 20 minutes, then flip it by placing a serving plate on top and inverting the cake pan. 

These pro tips will make this recipe a success.

  • To make sure you have the ripest peaches, let them sit on the countertop for a few days before using them. When the skin begins to get a bit wrinkly, they’re ready to peel and will peel beautifully.
  • While arranging the peaches in a circular pattern around the bottom of the baking pan is not necessary, it does result in a beautiful cake. Since the cake will be flipped once baked, what’s in the bottom of the pan will become the top.
  • To avoid getting any unknown pieces of shell into your cake batter, crack each egg into a small bowl before adding to the batter.
  • To get the correct amount of flour in the batter, do not scoop your measuring cup into your flour container. Instead, hold your measuring cup and add flour gently using a scoop. Then level off the top of the measuring cup with the back of the scoop. This will ensure that you do not add too much flour and the cake texture is light.
  • Make sure to invert the cake onto your serving platter while it is still warm. If the cake cools completely, the caramel sauce will harden and will not come out of the baking pan as easily.
Upside down peach cake sitting on white serving platter with slices of peaches mixed with caramel sauce on top.

Frequently asked questions about this recipe.

Would this same cake and recipe work for any stone fruit?

Yes, this will work with any stone fruit and almost any fruit.

Can this cake be frozen once baked for enjoyment at a later date?

Yes, once cooled and sliced, store the cake in airtight containers in the freezer for up to 4 months.

Can this cake be made a day or two ahead before serving?

The cake is best served fresh. If making the cake ahead of time, it should be stored in the freezer to keep the freshness.

Watch how to make this recipe.

More summer desserts

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White marble surface with taupe-colored plate with slice of upside down peach cake with dollop of whipped cream to the side.

Peach Upside-Down Cake

5 from 3 votes
With a cake that’s all made in one bowl, this upside down peach cake couldn’t be a better dessert for summer! Peach slices are lined on the bottom of a pan, an easy caramel sauce is drizzled on top, and the batter is spread over everything. Once baked, the cake is inverted, and a more beautiful dessert couldn’t be found. Plus, it’s super easy to make!
Prep Time 20 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 28 minutes
Servings 8 servings

Ingredients

  • ¾ cup white granulated sugar
  • 2-3 large ripe peaches

For the batter

  • 8 tbsp unsalted butter room temperature
  • ¾ cup white granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tbsp cornmeal
  • ½ tsp kosher salt
  • 2 ½ tsp baking powder
  • 1 cup buttermilk

Instructions
 

  • Preheat the oven to 350°F. Coat a 9-inch cake pan with nonstick spray, fit a piece of parchment in the bottom of the cake pan, and spray the parchment.
  • Peel and slice the peaches into wedges. Place the sliced peaches in the prepared cake pan in concentric circles, overlapping slightly as needed.
    2-3 large ripe peaches
  • Add ¾ cup of sugar to a small saucepan or skillet over medium-low heat. Watch the sugar closely. When the outside edges of the sugar begin to melt, draw them to the center with a spatula. Swirl and melt the sugar until it is a deep amber color, 6-8 minutes. Once melted, immediately pour the hot caramel over the sliced peaches.
    ¾ cup white granulated sugar
  • In a bowl, combine the butter and ¾ cup sugar. Use an electric mixer or whisk to combine until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate well after each addition. Whisk in the vanilla extract.
    8 tbsp unsalted butter, ¾ cup white granulated sugar, 2 large eggs, 1 tsp vanilla extract
  • Add the flour, cornmeal, salt, and baking powder. While mixing together the dry ingredients, pour in the buttermilk. Fold until the batter is just incorporated. Pour the batter over the peaches and caramel. Smooth the batter to an even layer and bake in the preheated 350°F oven until the cake is golden, cracked, and a skewer inserted into the middle comes out clean, 50-60 minutes.
    2 cups all-purpose flour, 2 tbsp cornmeal, ½ tsp kosher salt, 2 ½ tsp baking powder, 1 cup buttermilk
  • Once baked, remove the cake from the oven. Cool for 15-20 minutes, until the cake releases from the sides of the cake pan. Invert the cake onto a plate while it is warm. Discard the parchment and slice.

Notes

  • To make sure you have the ripest peaches, let them sit on the countertop for a few days before using them. When the skin begins to get a bit wrinkly, they’re ready to peel and will peel beautifully.
  • While arranging the peaches in a circular pattern around the bottom of the baking pan is not necessary, it does result in a beautiful cake. Since the cake will be flipped once baked, what’s in the bottom of the pan will become the top.
  • To avoid getting any unknown pieces of shell into your cake batter, crack each egg into a small bowl before adding to the batter.
  • To get the correct amount of flour in the batter, do not scoop your measuring cup into your flour container. Instead, hold your measuring cup and add flour gently using a scoop. Then level off the top of the measuring cup with the back of the scoop. This will ensure that you do not add too much flour and the cake texture is light.
  • Make sure to invert the cake onto your serving platter while it is still warm. If the cake cools completely, the caramel sauce will harden and will not come out of the baking pan as easily.

Nutrition

Serving: 1servingCalories: 435kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 Comments

  1. Love your reels! Plan to bake your upside down Peach Cake soon. I always look forward to your reels.
    Thank you for being such a delight!

  2. 5 stars
    The best tasting cake , I highly recommend you try it. It was easy to follow and made my kitchen smell amazing as it baked . I also didn’t use convection bake just normal bake it cooked perfectly. Wish I could show you a picture it was lovely. Thanks for sharing this great recipe!! loved it !