Name: Peach Upside Down Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/4 cup salted butter (for topping); 1/2 cup brown sugar; 1/2 teaspoon ground cinnamon; 2 cups peeled and sliced peaches; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup salted butter, softened (for cake); 3/4 cup granulated sugar; 1 egg; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1/3 cup milk

A Peach Upside Down Cake is one of my favorite desserts when fresh peaches are in season. I love how the peaches become soft and caramelized while baking, creating a beautiful golden topping over a moist and tender cake. The hint of cinnamon adds warmth and complements the natural sweetness of the fruit, making this cake perfect for family gatherings, afternoon treats, or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peach Topping

1/4 cup salted butter

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

2 cups peeled and sliced peaches

For the Cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup salted butter, softened

3/4 cup granulated sugar

1 egg

1/2 cup sour cream

1 teaspoon vanilla extract

1/3 cup milk

Directions

I preheat the oven to 350°F (175°C).

I melt the butter in the bottom of a 9-inch pie plate.

I sprinkle the brown sugar evenly over the melted butter and finish with the ground cinnamon.

I arrange the sliced peaches in an even layer over the sugar mixture and set the pan aside.

I whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a separate bowl, I cream the softened butter and granulated sugar until the mixture becomes light and fluffy.

I add the egg, sour cream, and vanilla extract, then mix until smooth.

I gradually add the dry ingredients and mix just until combined.

I slowly pour in the milk and stir until the batter is smooth.

I spread the batter evenly over the peach layer.

I bake the cake for 20 minutes, then loosely cover it with aluminum foil.

I continue baking for another 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool for about 5 minutes before running a knife around the edges.

I carefully invert the cake onto a serving platter and serve it warm or at room temperature. I sometimes add whipped cream for an extra special finish.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 45–50 minutes

Total Time: 70 minutes

Calories: Approximately 280 kcal per serving

Variations

I like adding a pinch of nutmeg along with the cinnamon for extra warmth.

Sometimes I replace part of the peaches with nectarines for a slightly different flavor.

I enjoy sprinkling chopped pecans or walnuts over the peach layer before adding the batter for added crunch.

Occasionally I use Greek yogurt instead of sour cream while keeping the cake moist.

I love serving each slice with vanilla ice cream instead of whipped cream for a richer dessert.

Storage/Reheating

I store leftover cake in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I wrap individual slices tightly and freeze them for up to 2 months. When I am ready to enjoy a slice, I thaw it overnight in the refrigerator if frozen, then warm it in the microwave for 20 to 30 seconds or in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I use canned or frozen peaches?

I can use either if fresh peaches are unavailable. I make sure to drain canned peaches well or thaw and pat dry frozen peaches before using them.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, I know the cake is done.

Why should I invert the cake while it is still warm?

I like turning the cake out after a few minutes of cooling because the caramel topping releases more easily before it hardens.

Can I make this cake ahead of time?

Yes. I often bake it a day in advance and store it covered in the refrigerator. I simply warm it slightly before serving for the best flavor and texture.

What can I serve with Peach Upside Down Cake?

I enjoy serving it with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for an extra indulgent dessert.

Conclusion

I think this Peach Upside Down Cake is a wonderful dessert that celebrates the natural sweetness of ripe peaches with a soft, buttery cake and a rich caramelized topping. I love how simple it is to prepare while still looking elegant enough for entertaining. Whether I serve it fresh from the oven or at room temperature, it always delivers comforting flavors that everyone enjoys.

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