Peach Upside-Down Cake is a soft, light, and moist cake, and with every bite, you'll experience the delectable taste of caramelized peaches. This cake is one best summer desserts with fresh and ripe peaches. Enjoy it with a cup of coffee, as an after-meal dessert, or evening snack.
If you love upside-down cakes like ours, then feel free to check out some of our favorites, like the best pineapple upside-down cake and caramel almond chocolate upside-down cake. If you love fruit-based cakes then check out easy and delicious fruit bread, pineapple butter cake, etc.
If you love peach recipes, try our homemade peach fritters, delicious peach and cream, quick peach salsa, and the classic peach pie recipes.
Why you'll love this recipe?
- Peach upside-down cake may look fancy, but it is one of the easy and simple cakes made with basic ingredients.
- Tender and caramelized peach slices are going to make this highly addictive.
- This American classic and favorite upside-down cake are gorgeous and a perfect addition for your potlucks, picnics, celebrations, or even holidays.
Also, don't forget to check out my easy and popular peaches and cream.
Ingredients
For the caramelized peach topping
Butter: I have used unsalted butter.
Brown sugar: Caramelize the peaches and add a beautiful color and sweet flavor.
Fresh peaches: Use fresh and ripe peaches for the best flavor.
Lemon juice: Adds flavor and prevents the crystalization of sugar.
For the cake batter
Brown butter or ghee: I have added homemade brown butter or ghee. This adds a unique flavor and nutty aroma. You can use melted unsalted butter if desired.
Cardamom powder: For flavor. You can skip this and add vanilla extract or cinnamon, or nutmeg.
All-purpose flour: No fancy flour. Just basic all-purpose flour works best for this cake.
Baking powder: This is what makes your cake rise and gives a fluffy texture.
White Sugar: This sweetens the base of your cake.
Salt: All the flavor in the cake is enhanced by this ingredient.
Egg: Makes your cake rise and provides the necessary moisture.
Milk: I have used cold whole milk. 2 % milk, skim milk, dairy free milk can be used.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Prepare the caramelized topping
- Wash, peel, and slice the peaches.
- Melt the ⅓ cup butter in a 9-inch cake pan or cast iron skillet over medium-low heat. Add the brown sugar and lemon juice and stir till it dissolves and comes to a gentle boil.
- Switch off the flame and arrange the peach slices on a single layer over this melted brown sugar.
Make the cake batter
- Preheat the oven to 400 degrees F.
- In a bowl, add cardamom powder, flour, salt, baking powder, white sugar, and salt and mix.
- Add egg and cold milk and whisk just until combined.
- Finally, add the melted brown butter or unsalted butter and mix.
- Pour this batter over the peach slices and spread evenly to cover.
Bake the cake
- Bake this for about 30 to 35 minutes in preheated oven till it starts to bubble around the edges and the top becomes golden brown or until it is done. (that is, a knife/toothpick inserted at the center comes out clean).
Cool, flip and serve
- Let it cool in the pan for 5 to 10 minutes. Run the buttered knife through the edge of the cake before you flip. Place the serving plate upside down over the cake pan and turn the plate and pan over so that the beautiful caramelized peaches are on top.
- Serve upside-down peach cake warm and enjoy with whipped cream or vanilla ice cream or simply a cup of coffee.
Tips
- To make brown butter: Melt the butter on low flame till it turns golden brown, and you get a nice aroma. This should be done in 5 to 6 minutes. Let it cool down for 5 minutes. You can check the detailed steps on making homemade brown butter or ghee. You can also substitute brown butter with melted butter for the batter.
- Do not overmix the cake batter, as this will make your cake dense.
- You can leave or peel the skin of peaches. It is a personal choice.
- Cardamom powder can be substituted with pure vanilla extract or cinnamon powder.
Storage instructions
- The best way to serve upside-down peach cakes is to have them warm and fresh on the day they are made. However, any leftovers can be cooled, covered, and stored in the refrigerator for 2-3 days.
- For a holiday or special occasion, or summer potluck party, you can make an upside-down peach cake in advance and store it in the refrigerator for up to three days/
- Warm up a slice in the microwave before serving to enjoy the delicious caramel flavor again.
Freezing instructions
Peaches may darken when you freeze the cake, which is completely ok. You can top it with whipped cream before serving to make it look prettier. Place it in an airtight freezer container or bag, and it will remain fresh in the freezer for about a month.
Recipe FAQs
Once the cake is fully baked, let it rest for 10 minutes. For larger cakes, a longer resting time may be required. But if you wait too long, you can quickly warm up your cake by placing it back in the oven for a moment to ensure a clean release.
Next, take a serving plate and position it upside-down over the cake. It's ideal to use oven mittens or kitchen towels instead. The key to successfully flipping the cake is to keep the serving plate aligned securely over the cake to catch it.
With a gentle motion, flip the cake onto the serving plate, making sure it lands smoothly and without any disturbances. Once the cake is plate-side down on the counter, lift the baking pan away with care.
Upside-down cake is not limited to pineapple or cherries. You can use apples, peaches, nectarines, pears, oranges, and plums. Want to try something different, then try out chocolate almond upside-down cake.
If peaches are out of season or fresh peaches are not available where you stay, feel free to use two cans of peaches. But make sure it is fully drained.
More fruit-based dessert recipes to love
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Recipe card
Easy Peach Upside Down Cake
Equipment
- 9 inch cake pan or cast iron skillet
Ingredients
For the caramelized peach topping
- ⅓ cup Butter
- ¾ cup Brown sugar
- 3 Fresh, ripe peaches
- ½ to 1 teaspoon Lemon juice
For the cake batter
- ⅓ cup Brown butter or Melted butter
- ⅛ teaspoon Cardamom powder
- 1 ½ cups All-purpose flour
- 2 teaspoon Baking powder
- ⅓ cup White sugar
- ½ teaspoon Salt
- 1 Egg
- ½ cup Cold milk
Instructions
Prepare the caramelized topping
- Wash, peel, and slice the peaches.3 Fresh, ripe peaches
- Melt the ⅓ cup butter in a 9-inch cake pan or cast iron skillet over medium-low heat. Add the brown sugar and lemon juice and stir till it dissolves and comes to a gentle boil.⅓ cup Butter, ¾ cup Brown sugar, ½ to 1 teaspoon Lemon juice
- Switch off the flame and arrange the peach slices on a single layer over this melted brown sugar.
Make the cake batter
- Preheat the oven to 400 degrees F.
- Add cardamom powder, flour, salt, baking powder, white sugar, and salt in a bowl and mix.⅛ teaspoon Cardamom powder, 1 ½ cups All-purpose flour, 2 teaspoon Baking powder, ⅓ cup White sugar, ½ teaspoon Salt
- Add egg and cold milk and whisk just until combined.1 Egg, ½ cup Cold milk
- Finally, add the melted brown butter or unsalted butter and mix.⅓ cup Brown butter or Melted butter
- Pour this batter over the peach slices and spread evenly to cover.
Bake the cake
- Bake this for about 30 to 35 minutes in preheated oven till it starts to bubble around the edges and the top becomes golden brown or until it is done. (that is, a knife/toothpick inserted at the center comes out clean).
Cool, flip and serve
- Let it cool in the pan for 5 to 10 minutes. Run the buttered knife through the edge of the cake before you flip. Place the serving plate upside down over the cake pan and turn the plate and pan over so that the beautiful caramelized peaches are on top.
- Serve upside-down peach cake warm and enjoy with whipped cream or vanilla ice cream.
Notes
- To make brown butter: Melt the butter on low flame till it turns golden brown, and you get a nice aroma. This should be done in 5 to 6 minutes. Let it cool down for 5 minutes. You can check the detailed steps on making homemade brown butter or ghee. You can also substitute brown butter with melted butter for the batter.
- Do not overmix the cake batter, as this will make your cake dense.
- You can leave or peel the skin of peaches. It is a personal choice.
- Cardamom powder can be substituted with pure vanilla extract or cinnamon powder.
Vicky
This is not only a delicious cake, but it is visually stunning. Guests will be amazed when they see this dessert. It is a perfect way to use summer peaches.
TAYLER ROSS
I made this upside down cake with the kids this weekend and it was delicious! A fun change from the traditional pineapple!
Nathan
Peaches are some of my favorite fruits, so this cake looks right up my alley! Love the idea of including cardamom, excited to try this and see how it goes!
veenaazmanov
Love the creative Peach upside down cake presentation. This cake looks moist and delicious and best to have as a Tea Time Treat.