Easy Peach Upside Down Cake

Growing up in Georgia, summer meant one thing in our house: peach season! The moment those juicy fruits appeared at the farmer’s market, my grandmother would dust off her cast iron skillet and whip up her famous peach upside down cake – a dessert that defined my childhood summers.

The first time I attempted to recreate this masterpiece, I was terrified of the “flip” (that nail-biting moment when you turn the cake upside down and pray!). But once I mastered it, this recipe became my summer gathering go-to, and the consistently empty plate tells me everything I need to know!

❤️ Why You’ll Love This Recipe

This peach upside down cake is the perfect balance of sweet, buttery goodness with that caramelized brown sugar topping that gets everyone asking for your secret. The cake itself is incredibly moist with just a hint of cinnamon that complements the peaches PERFECTLY. Plus, it looks absolutely stunning with minimal effort – those gorgeous peach slices create a built-in decoration that will have everyone thinking you spent hours on presentation. Trust me, this one’s a showstopper that’s actually SO easy to make!

📝 Ingredient List

For the caramelized peach topping:

• 1/2 – 3/4 cup packed brown sugar (I usually go with the full 3/4 cup because… well, who doesn’t love that caramel flavor?)
• 1/4 cup butter, softened
• 2 cups peeled and sliced fresh peaches (about 3-4 medium peaches)

For the cake batter:

• 1/2 cup butter, softened (that’s another 1 stick)
• 3/4 cup granulated sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 2 tablespoons sour cream (my grandma’s secret ingredient!)
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

🔍 Why These Ingredients Work

The brown sugar and butter create that irresistible caramelized top (which becomes the bottom while baking) that makes upside down cakes so magical. The peaches release their own natural sweetness as they bake, creating pockets of juicy fruit throughout.

As for the cake itself – the sour cream is the GAME CHANGER here! It adds moisture and a subtle tanginess that balances the sweetness. The touch of cinnamon brings warmth that makes the peaches shine even brighter. I promise you’ll never make this cake without it again!

Essential Tools and Equipment

• 9-inch round cake pan (a cast iron skillet works BEAUTIFULLY too!)
• Electric mixer (stand or hand mixer)
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Cooling rack
• Serving plate slightly larger than your cake pan

👩‍🍳 Step-by-Step Instructions

Preheat your oven to 350°F (175°C):
This temperature creates the perfect environment for caramelizing the peaches while ensuring the cake bakes evenly.
Prepare the topping:
Melt 1/4 cup butter and pour it into an ungreased 9-inch round baking pan. Make sure it covers the entire bottom surface. Sprinkle the brown sugar evenly over the melted butter. (This is where the MAGIC happens!)

Arrange your peach slices:
In a single layer over the sugar mixture. You can go for a pretty pattern or just make sure they’re evenly distributed. I like to slightly overlap mine in a circular pattern – it makes for a gorgeous presentation!

Make the cake batter:
In a large bowl, cream together the remaining 1/2 cup butter and granulated sugar until light and fluffy, about 3-4 minutes. Don’t rush this step – this is what gives your cake that perfect texture!

Add the egg, vanilla, and sour cream:
To your butter mixture, beating well after each addition until smooth and well combined.
In a separate bowl, whisk together:
The flour, cinnamon, baking powder, and salt.

Gradually add the dry ingredients:
To the wet ingredients, alternating with milk. Start and end with the flour mixture (flour → milk → flour → milk → flour). Mix just until combined after each addition – overmixing is the enemy of tender cake!
Carefully spoon the batter:
Over the arranged peaches, spreading gently to cover them completely. Try not to disturb your pretty peach arrangement!

Bake for 45-50 minutes:
Or clean. The top should be golden brown and spring back when lightly touched.
Cool the cake in the pan for 10 minutes:
This is CRUCIAL! If you flip too soon, the topping might not set properly; too late and it might stick to the pan.

The moment of truth:
Place your serving plate upside down over the cake pan, and carefully but confidently flip everything over in one quick motion. Leave the pan in place for about 30 seconds to allow all that caramel goodness to drizzle down over the cake.

Gently lift the pan off the cake and marvel at your creation! If any peach slices stuck to the pan, simply place them back on the cake where they belong.

❗ You Must Know

The 10-minute cooling period before flipping is NON-NEGOTIABLE! I learned this the hard way when I once flipped too early and ended up with a soupy mess (delicious, but not pretty!). Those few minutes allow the caramel to set just enough while still remaining loose enough to release from the pan.

💡 Pro Tips & Cooking Hacks

• If your peaches aren’t quite ripe, place them in a paper bag with a banana for 1-2 days to speed up ripening.
• For the most dramatic presentation, slice some of your peaches into half-moon shapes and arrange them in a sunburst pattern.
• Don’t have fresh peaches? Frozen work beautifully too! Just thaw and drain them well before using to avoid excess moisture.
• The batter will seem thick – that’s perfect! It needs to be sturdy enough to support all those juicy peaches.
• If your cake starts browning too quickly in the oven, loosely tent it with aluminum foil for the remaining bake time.

👨‍🍳 Tips from Well-Known Chefs

• Ina Garten suggests adding a teaspoon of orange zest to the batter to brighten the peach flavor. She also recommends using turbinado sugar instead of brown sugar for a more complex caramel flavor.
• Martha Stewart insists on using a cast iron skillet for the most even caramelization and beautiful presentation. She also recommends placing your peach slices on paper towels before arranging them to remove excess moisture.
• Bobby Flay adds a pinch of cardamom to the cake batter for an unexpected warm spice that pairs beautifully with peaches. He also brushes the finished cake with warmed apricot jam for a glossy finish.
• Dorie Greenspan recommends adding a thin layer of finely chopped toasted pecans between the peaches and cake batter for a delightful textural contrast.

🎨 Flavor Variations / Suggestions

• Spiced Peach: Double the cinnamon and add 1/4 teaspoon of nutmeg to the batter for a more warming, spiced flavor.
• Peaches & Cream: Add 1/2 teaspoon of almond extract to the batter and serve with a dollop of freshly whipped cream.
• Boozy Peach: Brush the hot inverted cake with 2 tablespoons of bourbon or amaretto for an adults-only treat!
• Mixed Stone Fruit: Replace half the peaches with plums or nectarines for a colorful twist.
• Ginger Peach: Add 1-2 tablespoons of finely minced crystallized ginger to the topping for a spicy-sweet kick.

⏲️ Make-Ahead Options

This cake is actually BETTER the next day when the flavors have had time to meld! You can make it up to 24 hours in advance and store it covered at room temperature.

You can also prepare the components separately:

• Mix the dry ingredients up to 2 days ahead and store in an airtight container.
• Slice the peaches up to 4 hours ahead (toss with a little lemon juice to prevent browning).
• The batter should be made fresh for best results.

Recipe Notes & Baker’s Tips

• The cake will rise quite a bit in the oven but will settle as it cools – this is completely normal!
• For the most vibrant peach flavor, choose fragrant, ripe but firm peaches.
• The caramel topping will continue to soak into the cake the longer it sits, making it incredibly moist and flavorful.
• This recipe works in an 8×8 square pan too – just increase the baking time by about 5 minutes.

🍽️ Serving Suggestions

Serve this cake slightly warm or at room temperature for the BEST experience. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side takes it to the next level!

This cake is perfect for:

• Summer BBQs and potlucks
• Sunday family dinners
• Brunch (yes, I’ve totally had this for breakfast!)
• Any occasion that calls for a beautiful, seasonal dessert that’s not too fussy

🧊 How to Store Your Cake

• Room Temperature: Cover loosely with foil and enjoy within 2 days.
• Refrigerator: Cover and refrigerate for up to 5 days. Let it come to room temperature before serving, or warm individual slices for 15-20 seconds in the microwave.
• Freezer: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

⚠️ Allergy Information

• This recipe contains dairy (butter, milk, sour cream) and eggs.
• For a dairy-free version, substitute plant-based butter, non-dairy milk, and dairy-free sour cream alternative.
• This recipe contains gluten from the all-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free flour blend with xanthan gum.

❓ FAQs

Can I use canned peaches for this recipe? Yes! Drain them very well and pat dry with paper towels before arranging them in the pan. Reduce the brown sugar slightly as canned peaches tend to be sweeter.

Why did my cake sink in the middle? This usually happens if the cake is underbaked or if you opened the oven door too early in the baking process. Make sure your oven is properly preheated and avoid peeking until at least 35 minutes into baking.

Can I make this cake with other fruits? Absolutely! This same recipe works beautifully with apples, pears, pineapple, or cherries. Just keep the quantities similar.

My caramel hardened after flipping – what happened? If your cake cooled too long in the pan before flipping, the caramel can harden. Next time, make sure to flip at exactly 10 minutes. If this happens, you can place the entire cake in a 300°F oven for 2-3 minutes to soften the caramel.

How do I know when the cake is done? A toothpick inserted in the center should come out clean or with a few moist crumbs (but no wet batter). The cake should also spring back when lightly touched in the center.

I hope this peach upside down cake brings as much joy to your kitchen as it has to mine for generations! There’s something so special about that first bite – the warm caramel mingling with juicy peaches and soft cake that just makes everything feel right in the world.

Sending love and peachy sweetness from my kitchen to yours! 🍑✨

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you and if you found any variations that made it even better!

And if you’re looking for more summer fruit recipes, check out my Peach Cobbler Cheesecake or Peach Cobbler Egg Rolls– they’re both reader favorites!

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