Celebrate summer's bounty of peaches with a delicious Peach Upside Down Cake. This cake is both pretty, tasty and has a layer of thin, juicy peach slices on top of a soft and moist vanilla cake.
Looking for more summer-inspired dessert recipes? Try my Pineapple Ice Cream, Strawberry Float, and Coconut Chia Ice Cream.
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Substitutions
- Other Fruits: You can replace peaches with nectarines, plums, or even try a pineapple upside-down cake for a different taste. These fruits also make a delicious layer at the bottom of the pan.
- Flour Substitute: If you want a gluten-free cake, use a gluten-free flour blend instead of all-purpose flour. The cake will still have a great texture.
- Oil Option: Instead of using butter, you can use vegetable oil in the cake batter. This can make the cake extra moist and tender.
Variations
- Flavor Boosters: Add a teaspoon of almond extract or some lemon zest to the cake batter for an extra burst of flavor. These little additions can make a big difference.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also put it in the freezer for up to 3 months. To serve, allow the cake to thaw in the refrigerator overnight and warm it slightly in the oven or microwave.
Top Tips
- Over-mixing the batter will result in a dense cake. Only mix until you no longer see dry ingredients.
- Cool the peach upside-down cake for at least 10 minutes to ensure the cake doesn't fall apart when flipping it over.
Ingredients
Topping:
- unsalted butter
- brown sugar
- cinnamon
- can peaches
Cake:
- flour
- baking powder
- salt
- butter
- sugar
- vanilla extract
- eggs
- milk
- cream of tartar
Instructions
Preheat oven to 350 F degrees.
In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour the mixture into a 9-inch cake pan, then add the peaches:
In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.
In another bowl, beat the butter and sugar until light and fluffy. Then beat in the vanilla and egg yolks until combined:
Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined:
In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.
Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches:
Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake, comes out clean.
Allow it to cool for at least 10 minutes, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature:
Frequently Asked Questions
Peach Upside Down Cake
Ingredients
Ingredients for the Topping:
- 4 tablespoons unsalted butter melted
- ½ cup brown sugar packed
- 1 teaspoon cinnamon
- 1 (15 oz) can peaches drained and thinly sliced
Ingredients for the Cake:
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs separated
- ½ cup milk
- ¼ teaspoon cream of tartar
Instructions
Preparing the Peach Layer:
- Preheat oven to 350 F degrees.
- In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour mixture in a 9-inch cake pan, then add the peaches.
Preparing the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt, set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Then beat in the vanilla and egg yolks until combined.
- Add half the flour mixture to the butter mixture and beat until combined. Add the milk and beat again. Pour the remaining flour mixture into the bowl and mix until combined.
- In a separate bowl, combine the egg whites and cream of tartar. Beat the mixture on high speed until stiff. Pour the mixture into the batter and fold in until just combined.
- Pour the batter over the peaches and spread evenly, being careful not to disturb the peaches.
- Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 10 minutes, then run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving plate. Serve warm or at room temperature.
Jeannie D Larcombe says
This is a great recipe. I wanted something lighter than the way I remember upside down cakes, so I thought separating the eggs and whipping the whites to fold in at the end might be what I needed. I did use Cake Flour adding 3 Tbsps. according to directions I found for substituting Cake Flour.
I used frozen peaches and strawberries that I thawed before putting them in the pan.
My grandchildren loved it! So did their parents.
Lainey says
Yaay! It's good to know that they love it. Well done, Jeanie! Thank you for trying out this recipe. I appreciate it!
Heidi R says
Hi. It was too sweet and I could not get the egg whites stiff (maybe the beaters were contaminated from the first bowl. The consistancy was fine, but it was WAY too complicated and time consuming. I also would have liked more spices in the cake p problems part. It was very ok.
Lainey says
Hi Heidi. Thank you for trying out this recipe. Feel free to adjust the sweeteners or the other recipes according to your taste preference. I also have other easy and delicious dessert recipes that you might want to try. Have fun browsing!
Josefina Bustillos says
Loved it. It was a little time consuming. But well worth it! Made it last night and it’s almost gone. Everyone loved the taste. Moist and delicious. I used can peaches. I also substituted white vinegar for cream of tartar. Worked really well. I love peaches! ❤️
Lainey says
Amazing! Thank you for sharing, Josefina. It's good to know that your family loves this recipe. Great job!
Claire M says
Great recipe! I tried using the granny smith apples and it worked just fine.
Lainey says
I am glad it worked well for you Claire. Thank you for trying my recipe.
Lainey says
Glad to hear it worked well with the Granny Smith apples, Claire! 🍏 Thanks for giving it a try!
Jack says
I recently tried the Peach Upside Down Cake recipe, and I must say, it exceeded all my expectations. The instructions were straightforward and easy to follow, making the baking process enjoyable even for someone who isn't an experienced baker.
The cake itself turned out beautifully. The peaches caramelized perfectly, creating a luscious, sweet topping that contrasted wonderfully with the moist and tender cake beneath. Each bite was a delightful mix of juicy peaches and soft, buttery cake, with just the right amount of sweetness.
One of the standout aspects of this recipe is its simplicity. With basic ingredients and clear steps, it's a breeze to prepare. The addition of cinnamon to the batter added a warm, comforting aroma that filled the kitchen as the cake baked.