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Moist and flavorful Peach Upside-Down Cake
A simple, rustic Peach Upside-Down Cake that’s super easy to make!
Peach Upside-Down Cake is our new favorite simple summer cake. This easy recipe was originally adapted from our 5-Star Pineapple Upside Down Cake, which is also a keeper!
Our rustic-style peach cake is so easy, even a non-baker can make it with great success. There’s no special ingredients needed, no mixer required and it can be whipped up in about 20 minutes.
Ingredients Overview
For the peach layer:
- light brown sugar
- unsalted butter
- large peaches – you can use 3 or 4 peaches as desired. We prefer freestone peaches as they’re easier to slice and pit. The peaches can be peeled or unpeeled; you decide!
- Optional: sliced or diced maraschino cherries for decoration and color
For the cake batter:
- all-purpose flour measured correctly
- salt
- baking powder
- baking soda
- ground cinnamon
- granulated sugar
- large eggs at room temperature for easy blending
- buttermilk or whole milk mixed with 1 tablespoon white distilled vinegar
- unsalted butter melted and cooled
- vanilla extract
- almond extract
How to make Peach Upside-Down Cake
1. Prepare the brown sugar layer
Preheat the oven and lightly spray a 9-inch square pan with vegetable cooking spray. Set aside.
Add the butter to the baking pan and place in the oven until melted. Remove from the oven and add the brown sugar. Stir the melted butter and sugar until combined and moistened.
Spread evenly in the bottom of the pan and set aside.
2. Add the sliced peaches
Peel and pit the peaches and slice into quarters. Slice each piece in half to make a total of 8 slices per peach. For a thicker more compact layer of peaches, use 4 large peaches instead of 3.
Arrange the peaches and any peach juice over the brown sugar mixture. Set aside.
3. Combine the dry and wet ingredients
Whisk together the flour, salt, baking powder, baking soda, cinnamon and sugar. Set aside.
Blend the wet ingredients together: eggs, buttermilk, melted cooled butter, vanilla and almond extracts.
Pour the wet ingredients into the flour mixture and fold together using a spatula.
Dollop spoonfuls of the batter over the peaches. Smooth the top using an off-set spatula.
4. Bake and serve
Bake at 350 degrees F until a toothpick comes out with no wet batter, about 40 to 45 minutes. Cool for about 20 minutes.
Invert a platter or cake stand over the pan. Invert the cake pan and platter together, then slowly lift off and remove the cake pan.
Cool slightly before slicing.
The cake can be served slightly warm, room temperature or chilled. Top with a dollop of lightly sweetened whipped cream if desired.
Fresh, frozen or canned peaches
If it’s peach season we highly recommend using fresh freestone peaches for this cake. However, if you’re lucky enough to have home canned peaches those are a great second choice.
Store-bought no-sugar added canned peaches will also work for this recipe. If you have peach juice be sure to add about 1/4 cup to the batter. It pumps up the peach flavor nicely!
Frozen peaches are great in a pinch but be sure to thaw them slightly before using. My only complaint about using frozen peaches is the flavor’s not as intense.
Freezing and storing peach cake
Since this Peach Upside-Down Cake is moist and a bit gooey on the top (which originally was the bottom) I’m not crazy about freezing this cake.
Once thawed the cake seems a bit wet, however it still tastes terrific. The peach color may also darken a bit. If you freeze leftovers (if you have leftovers!) enjoy within about a month.
Store leftover Peach Upside-Down Cake in a well sealed container at room temperature for up to 2 days or refrigerate for longer storage.
Serve Peach Upside-Down Cake with whipped cream
There’s something special about serving this cake slightly warm with a dollop of lightly sweetened whipped cream. It just makes me really happy.
This cake is a little on the sweet side due to the brown sugar topping, but not cloyingly so. The cake batter is only lightly sweetened so that helps balance the sweet peach layer.
If you’re crazy about peach desserts, try these!
Our classic Peach Crisp is a must-make whenever you have a bunch of fresh, ripe, juicy peaches. The almond and oat topping is to die for!
These incredibly popular Fresh Peach Crumb Bars are great to make for get-togethers, picnics and potlucks. Everybody raves about these bars!
And finally, don’t forget to try our recipe for simply perfect Peaches and Cream. It’s so easy to make and tastes just like peach ice cream.
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Peach Upside-Down Cake
Ingredients
For the peach layer:
- ¾ cup light brown sugar packed (170g)
- ¼ cup unsalted butter (4T or 2oz)
- 3 large peaches (you can use up to 4 peaches)
For the cake batter:
- 2 cups all-purpose flour (252g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¾ cup granulated sugar (170g)
- 2 large eggs room temperature
- 1 cup buttermilk (8oz)
- ½ cup unsalted butter melted and cooled (4oz or 8T)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
To prepare the peach layer:
- Preheat oven to 350°F. Lightly spray a 9-inch square cake with vegetable cooking spray. Set aside.
- Add the butter to the baking pan and place in the warm oven until melted. Remove from the oven and add the brown sugar. Stir until combined and moistened then spread evenly over the bottom of the pan.
- Peel the peaches and slice into quarters. Slice each piece in half to make a total of 8 slices per peach. (For a thicker layer of peaches use 4 peaches instead of 3) Arrange the peaches over the brown sugar butter mixture and set aside.
To prepare the cake batter:
- In a large mixing bowl whisk together the flour, salt, baking powder, baking soda, cinnamon and granulated sugar. Make a well in the center and set aside.
- In a medium bowl lightly whisk the eggs. Add the buttermilk, melted, cooled butter, vanilla and almond extracts. Whisk until blended.
- Pour the buttermilk mixture into the flour and gently fold together with a spatula until the flour is incorporated. The batter will be thick and lumps, this is okay. Gently scoop dollops of the batter over the peaches taking care not to move the fruit. Smooth the top with an off-set spatula.
- Bake at 350°F until a toothpick comes out with no wet batter, about 40 to 45 minutes. Tent the cake with foil halfway through baking if over-browning. Remove from the oven and cool for 15 to 20 minutes in the pan.
- Invert a serving platter over the cake pan. Invert the cake pan and platter together, then slowly lift off the cake pan. Cool before slicing. The cake can be served slightly warm, room temperature or chilled. Top with a dollop of lightly sweetened whipped cream if desired.
Recipe Notes
Nutrition
Simply delicious, tender and moist Peach Upside-Down Cake
This is the perfect recipe for the person that doesn’t consider themselves a baker. There’s no mixer required and it comes together in about 20 minutes.
If you can slice a peach, you can make this almond scented rustic-style peach cake. Serve slightly warm with a dollop of whipped cream for an exceptional treat.
KatieS
I hate the flavor of unsalted butter unless I make it myself so I always use salted butter and rarely adjust the salt in the recipes I follow. It never has made a difference in the final product so I say go ahead. As to the cherry comment you can also add raspberries instead and it is visually stunning and tastes wonderful. I am also not a fan of maraschino cherries because they just don’t taste like cherries! I love your recipe though!
robert jones
Is it okay to use salted butter?
Tricia Buice
Yes Robert! You can reduce the added salt to 1/4 teaspoon. Enjoy!