Buttery caramelized peaches atop a light and fluffy cake base, this peach upside down cake is an irresistible dessert for a crowd, especially when topped with vanilla ice cream!
Why this recipe works
When you first think of upside down cake, you probably think of pineapple upside down cake, but have you given any thought to a stonefruit cake? If not, then we’re glad to introduce you to this delectable peach upside down cake.
Peach upside down cake starts with a caramelized peach base that’s flooded with an almond infused batter that complements the stonefruit so well. You’ll then pop it out of the pan upside down and top with a heaping scoop of ice cream or whipped cream for a subtly sweet dessert everyone will go crazy over.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PEACHES – When picking fresh peaches, give them a gentle squeeze. If there is a bit of give to them, then they’re ready to be enjoyed. You don’t want a hard peach, nor an overly soft peach. You may substitute the fresh peaches in this recipe for canned or frozen.
CAKE – The batter is super simple to make and creates light and fluffy cake. You may opt for a cake mix to save on time if you’d like. Optionally add 1⁄2 teaspoon ground cinnamon to the butter/brown sugar mixture OR to the cake batter for added flavor. Almond extract pairs so well with stone fruit – if you don’t like almond extract, substitute it with extra vanilla extract.
How to Make Peach Upside Down Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F. Grease a 13×9 glass baking dish and set aside.
- Melt 6 tablespoons butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan.
- Arrange peach slices over the butter/sugar mixture to cover the pan.
- To make the cake batter, beat remaining 3⁄4 cup softened butter and the granulated sugar until creamed and fluffy.
- In a separate bowl, whisk together milk, eggs, oil, vanilla, and almond extracts until thoroughly combined.
- In another bowl, combine flour, baking powder, and salt.
- To the creamed butter/sugar, add 1⁄3 of the milk mixture, 1⁄2 of the flour mixture, and so on rotating between the wet and dry ingredients and beating well after each addition.
- Spread cake batter into the prepared pan being careful to maintain the neat arrangement of the peaches on the bottom of the pan.
- Bake approximately 40-45 minutes or until the cake is cooked through and the peach slices look caramelized on the bottom of the pan.
- Allow cake to cool for a few minutes before flipping the pan over onto a platter. Slice and serve.
Frequently Asked Questions & Expert Tips
You can store peach upside down cake in an airtight container on the countertop or in the refrigerator for 2-3 days. After day 3 your caramelized topping will begin to get soggy.
You do not have to use fresh peaches for this recipe. Canned or frozen peaches will work as well!
Though I have not tried freezing this cake, I would imagine it would be just fine. I would suggest flash freezing the already cooled cake in the freezer. When the cake is mostly frozen, remove from freezer, wrap in plastic wrap then again in aluminum foil. Place back in the freezer for up to 1 month. Flash freezing will help keep the caramelized topping from sticking to the plastic wrap.
Serving Suggestions
Top your cake with a scoop of vanilla ice cream or whipped cream for additional deliciousness. Some may enjoy their cake warmed up, as others enjoy it at room temperature. Peach upside down cake is a beautiful summer dessert that’s great for potlucks, picnics, barbeques, and family gatherings.
More Peach Recipes
- Peach Bread
- Peach Mojito
- Peach Iced Tea
- Deep Dish Peach Pie
- Grilled Peach Caprese
- Peach Cobbler Dump Cake
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Peach Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ⅔ cups light brown sugar packed
- 18 Tbsp unsalted butter 1 cup plus 2 Tbsp, divided
- 5 peaches large, peeled and sliced into 3⁄8" -1⁄2" sections
- 1 cup granulated sugar
- ¾ cup whole milk
- 3 large eggs
- 4 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all purpose flour spooned and leveled
- 1 Tbsp baking powder
- ½ tsp sea salt
Things You’ll Need
Before You Begin
- Be sure to run a spatula around the edges of the cake before turning it out so that the sides don’t stick. The amount of butter/brown sugar in the bottom of the pan keeps it greased enough that the cake won’t stick to the bottom. To turn out the cake. Place a sheet pan or a large platter/cutting board over the top of the baking dish. Hold the platter to the top and invert the pan. Set the platter down and remove the baking dish. If any of the peaches do stick to the baking dish, just lift them out and place them back in their spot on the cake.
Instructions
- Preheat oven to 350°F. Grease a 13×9 glass baking dish and set aside.
- Melt 6 tablespoons butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan.
- Arrange peach slices over the butter/sugar mixture to cover the pan.
- To make the cake batter, beat remaining 3⁄4 cup softened butter and the granulated sugar until creamed and fluffy.
- In a separate bowl, whisk together milk, eggs, oil, vanilla, and almond extracts until thoroughly combined.
- In another bowl, combine flour, baking powder, and salt.
- To the creamed butter/sugar, add 1⁄3 of the milk mixture, 1⁄2 of the flour mixture, and so on rotating between the wet and dry ingredients and beating well after each addition.
- Spread cake batter into the prepared pan being careful to maintain the neat arrangement of the peaches on the bottom of the pan.
- Bake approximately 40-45 minutes or until the cake is cooked through and the peach slices look caramelized on the bottom of the pan.
- Allow cake to cool for a few minutes before flipping the pan over onto a platter. Slice and serve.
Nutrition
Amanda Davis
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Jim Collins says
Looks good but waiting for my Japanese wife to translate the ingredient measurements into metric! Isn’t there a way you could include that in your recipes?