Description
This homemade Peach Upside Down Cake features caramelized fresh peaches atop a moist cinnamon-spiced cake. Perfect summer dessert that’s easy to make & impressive to serve
Ingredients
Scale
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
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 until a toothpick inserted into the center of the cake comes out 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 per serving
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg