Dessert

Peach Upside-Down Cake Recipe

Bylina Carter January 2, 2026January 2, 2026

Introduction

Peach Upside-Down Cake is a delightful way to showcase sweet, juicy peaches in a buttery, caramelized topping. This moist and tender cake is perfect for summer gatherings or any time you crave a comforting homemade dessert.

A square peach tart sits on a white plate lined with parchment paper on a white marbled surface. The tart has a golden-brown crust base with a single layer of thinly sliced peaches arranged in overlapping rows covering the entire top. A light, creamy sauce is drizzled in diagonal stripes across the tart, and fresh small green mint leaves are scattered in the center for decoration. Around the plate are three whole peaches with green leaves attached, adding a fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons salted butter (for topping)
2/3 cup packed brown sugar

1/4 teaspoon cinnamon
3 large peaches, peeled and sliced large (about 2 cups)

1 1/4 cups flour
1/4 teaspoon baking powder

1/4 teaspoon salt
1/2 cup butter, softened (for cake)
3/4 cup sugar

1 egg
1 teaspoon vanilla
1/2 cup milk

Instructions

Step 1: Preheat your oven to 350 degrees F and spray an 8×8 inch baking dish with cooking spray.
Step 2: In a microwave-safe bowl, combine 6 tablespoons of butter, brown sugar, and cinnamon. Heat until the butter is melted, then stir until the mixture is smooth. Spread this caramel mixture evenly in the prepared baking dish.
Step 3: Arrange the peach slices evenly over the brown sugar mixture in the baking dish. Set aside.

Step 4: In a medium bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside.
Step 5: In a large bowl, beat 1/2 cup of softened butter with an electric mixer on medium speed until light and fluffy.
Step 6: Add the sugar to the butter and continue beating until well combined. Then, beat in the egg and vanilla until smooth.

Step 7: Gradually add the flour mixture and milk alternately to the butter mixture, beating on low speed after each addition just until combined.
Step 8: Spread the batter evenly over the peaches in the baking dish.
Step 9: Bake for 40 to 45 minutes, or until a wooden toothpick inserted near the center comes out clean.

Step 10: Allow the cake to cool in the pan on a wire rack for 5 minutes. Loosen the edges of the cake from the pan, then invert it carefully onto a large serving plate.
Step 11: Cool for an additional 10 to 15 minutes before serving warm.

Tips & Variations

Choose ripe, sweet peaches for the best flavor and juiciness in your topping.

For a nutty crunch, sprinkle chopped pecans or walnuts over the brown sugar mixture before adding the peaches.
Use fresh lemon juice on the peach slices to prevent browning if prepping in advance.
Substitute half the flour with whole wheat flour for a nuttier taste and added fiber.

Storage

Store leftover peach upside-down cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or until warmed through. This cake is best enjoyed slightly warm to highlight the caramelized topping.

How to Serve

A square cake with a golden brown base layer topped with bright orange peach slices arranged in neat, overlapping rows. The peach layer is shiny and looks sticky, like it has a glaze on top. One square piece has been cut and lifted with a metal spatula, showing the soft and moist texture of the light-colored cake underneath. The cake is placed on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, canned or frozen peaches can be used if fresh aren’t available. Drain them well to avoid excess moisture that could affect the cake’s texture.

What can I substitute for butter in this recipe?

For the cake, you can substitute an equal amount of margarine or a neutral oil like canola or vegetable oil. For the topping, using butter is recommended for the rich caramel flavor, but margarine can work if necessary.