My peach upside down cake starts with a vanilla buttermilk cake, topped with juicy, ripe peaches caramelized in salted butter, brown sugar, and cinnamon. It’s the perfect summer sweet treat, boos!
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How to Make Peach Upside Down Cake
Arrange the Peach Slices and Add the Topping
Step 1: Set a 9-inch cast iron pan over medium heat and place butter in it.
Step 2: Remove the pan from the heat once the butter has melted.
Step 3: Arrange the peaches at the bottom of the pan coated in butter. You can do this any which way you’d like!
Step 4: Add brown sugar and cinnamon to a small bowl.
Step 5: Whisk together.
Step 6: Sprinkle that mixture over the peaches. Set aside.
Mix the Cake Batter
Step 7: Whisk together the flour, baking powder, and salt in a medium bowl.
Step 8: Beat together the butter and sugar in a medium bowl on medium speed until light and fluffy.
Step 9: Add the eggs one at a time, stopping to scrape the bowl down in between additions.
Step 10: Beat in the vanilla.
Step 11: Add the dry mixture in ⅓ increments.
Step 12: Add the buttermilk in ⅓ increments.
Step 13: Mix on low speed until fully combined.
Step 14: Gently dollop and spread the batter over the peaches. Be careful, the more you move things around, the more you will change the arrangement of your peaches.
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Bake, Invert, and Serve!
Step 15: Bake until a toothpick inserted in the center comes back with a few moist crumbs on it.
Let cool in the pan.
Step 16: Run a butter knife around the edge of the cake in the pan. Unmold the cake by inverting the cast iron pan over a serving plate and gently lifting the pan away from the cake. Serve with ice cream or whipped cream!
Peach Upside Down Cake Recipe
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Ingredients
For the Peaches
- 3 cups fresh peaches, sliced or peeled (or 2 "10 oz" packages frozen sliced peaches, thawed and drained
- 1/2 cup salted butter
- 3/4 cup brown sugar
- 1 tbsp ground cinnamon
For the Cake
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups all purpose Flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup buttermilk
- 1 tsp pure vanilla extract
Instructions
For the Peaches
- Preheat the oven to 350 degrees.
- Set a 9 inch cast iron pan over medium heat and place the butter in it. Once the butter has melted, remove the pan from the heat.
- Arrange the peaches in the bottom of the pan coated in butter. You can do this any which way you’d like!
- In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle that mixture over the peaches. Set aside.
For the Cake
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, or using a large bowl and hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, stopping to scrape the bowl down in between additions. Beat in the vanilla.
- Add the dry mixture and buttermilk in ⅓ increments, mixing on low speed until fully combined.
- Gently dollop and spread the batter over the peaches. Be careful, the more you move things around the more you will change the arrangement of your peaches.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes back with a few moist crumbs on it.
- Let cool in the pan for 15-20 minutes.
- Run a butter knife around the edge of the cake in the pan. Unmold the cake by inverting the cast iron pan over a serving plate and gently lifting the pan away from the cake. Serve with ice cream or whipped cream!
Notes
- You can bake this peach upside down cake in a 9-inch cake pan too. Just melt the butter for the peaches in a separate dish first.
- Keep your peach slices close together, no spaces. That way, you’ll get a smooth caramelized topping when it flips.
- Don’t swirl the batter around too much. It’ll shift the peaches, and we want that top looking clean and pretty!
- Use a low cake stand or plate for flipping. That’s how you avoid cracks or slipping accidents.
- Flip it while it’s still warm. If it cools too much, the caramel sticks to the pan instead of the cake.
- Move fast! Hold the plate tight, flip in one solid motion, and let gravity do the rest. No yanking, boos.
- Fridge: Store your peach upside down cake in an airtight container or wrap it tightly in plastic wrap. It’ll stay fresh in the fridge for up to 4 days.
- Freezer: Wrap the cake in a couple layers of plastic wrap and freeze for up to 1 month. Just thaw in the fridge before serving… If it even makes it that long!
Nutrition
Recipe Tips
- You can also make this peach upside down cake recipe in a 9 inch cake pan. Melt the butter for the peaches separately first.
- Make sure your peach slices are snug, no gaps. That helps create an even caramelized top when you flip it.
- Don’t spread the batter around too much. Every swirl shifts your peaches in the pan, and we want them looking cute on top.
- Pick a low plate or cake stand for flipping. Less chance it breaks or slips.
- Don’t wait too long to flip it. If it cools too much, the sticky topping will cling to the pan and not your cake.
- Work quickly! Press the plate firmly to the pan, flip in one smooth motion, and let gravity do its thing. Don’t yank it, boos.
Serving Ideas
- Ice Cream: Serve warm with vanilla, coffee, or peach pie ice cream. Melts right into the cake.
- Toppings: Add strawberry sauce, strawberry preserves, or homemade whipped cream for extra sweetness.
- Drinks: Pair with sweet tea or go all in with a tall glass of peach tea.
- Plated Dessert: Cut your easy peach upside down cake into squares, dust with powdered sugar, and garnish with mint. One of my fave summer dinner party treats y’all!
Recipe Help
Yup boos! Just make sure the frozen peaches are completely thawed and drained before using.
Pop the pan back in a warm oven for 2-3 minutes. That’ll loosen the caramel and help the cake release when you flip it.
You don’t have to, but peeling gives a smoother texture on top.
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Can you use sliced canned pineapples with this recipe?
This peach upside down cake is to die for! The combination of textures between the fruit and cake are perfect. It will be made again and I also plan to try different variations of fruit. Thank you for creating such a delicious dessert!