Easy Peach Upside Down Cake Recipe
Imagine a dessert so good it flips your expectations—literally. Peach upside-down cake isn’t just a treat; it’s a caramelized, fruity masterpiece that’s easier to make than explaining why you ate the whole thing. Forget basic cakes—this one’s got looks, flavor, and a cult following for a reason.
Why It’s Awesome
This isn’t your grandma’s dry, sad cake. The magic? Juicy peaches caramelize into a sticky-sweet topping while the cake bakes, creating a flavor bomb. The buttery, vanilla-infused crumb soaks up all that peachy goodness, and the presentation? Chef’s kiss. It’s Insta-worthy with zero effort—because who has time for fussy desserts?
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Servings: 8 slices
Ingredients
For the topping:
For the cake:
Instructions
- Preheat & prep: Heat oven to 350°F (175°C). Melt 3 tbsp butter in a 9-inch round pan, then sprinkle brown sugar evenly over it. Arrange peach slices in a pretty pattern (or chaos—we don’t judge).
- Make the batter: Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk, mixing just until combined.
- Bake: Pour batter over peaches, smooth the top, and bake for 35 mins or until a toothpick comes out clean.
- Flip it like a pro: Let the cake cool for 5 mins, then invert it onto a plate. If a peach sticks, scrape it off and pretend it was intentional.
Nutritional Values (Per Slice)
Calories: 320
Fat: 16g
Carbs: 42g
Protein: 4g
Sugar: 28g
FYI, these numbers assume you’re not eating half the pan in one sitting. No shame.
Storage Instructions
Store covered at room temp for 2 days, or refrigerate for 5 days. Reheat slices in the microwave for 10 seconds to revive that gooey goodness. Freezing? Wrap tightly—it’ll last 3 months, but let’s be real, it won’t.
Common Mistakes to Avoid
- Overmixing the batter: Tough cake = sadness. Mix until just combined.
- Using rock-hard peaches: Ripe ones caramelize better. If your peaches could double as baseballs, skip this recipe.
- Flipping too soon: Wait 5 mins after baking, or you’ll have a peach avalanche.
Alternatives
- Fruit swap: Try pineapple, apples, or plums.
- Gluten-free: Use a 1:1 GF flour blend.
- Vegan: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk.
Frequently Asked Questions
Can I use canned peaches?
Yes, but drain them well. Fresh peaches give better texture, though.
Why did my topping stick to the pan?
You didn’t grease it enough or flipped it while scorching hot. Patience is key.
Can I make this ahead?
Bake it the same day—the topping gets soggy if stored too long.
My cake is dense. Help?
You overmixed or used cold ingredients. Room-temperature butter and eggs are non-negotiable.
Can I add spices?
Absolutely. Cinnamon or nutmeg in the batter or topping = next-level flavor.
Final Thoughts
This peach upside-down cake is the dessert equivalent of a mic drop. It’s stupidly easy, wildly delicious, and guaranteed to impress (or at least secure you more invites to potlucks). Stop reading—go bake. Your future self, covered in caramelized peach juice, will thank you.
