Peach Upside Down Cake

This Peach Upside Down Cake, in its purest form, is just a simple butter cake with fruit on the bottom. But, the addition of a sprinkle of brown sugar on the bottom and a layer of beautifully sliced peaches take it from simple, to simply amazing! If you are reading this and it is the heart of summer, this cake is the perfect way to put your peaches to use.

The Peaches

The freshest peaches of summer are the real key to making this recipe amazing! Frozen just won't cut it. It is one of those things that I only get to make once or twice a year, and I'm ok with it because it just makes it that much extra special!

I was able to get my hands on a big bunch of fresh peaches last summer and I HAD to put them to work to create some delicious foods of all kinds. This recipe came about with the imagination of all the amazing flavors of a pineapple upside-down cake but swapping the fruit for peaches. And I have to say it was THE right decision.

I made this Peach Upside Down Cake one evening and it was completely gone by the coffee time the next morning. It didn't stand a chance. But just know it's that good, you need it in your life!

Ingredients needed:

• Butter
• Brown Sugar
• Peaches
• All-Purpose Flour
• Baking Powder
• Salt
• Granulated Sugar
• Egg
• Vanilla Bean Paste
• Milk

If you want more AMAZING peach recipes take a look at my Peach Jelly Donuts or my Peach Sweet Tea. Both are fantastic, but if you want a real game-changing sweet treat, go for the Ice Cream Sodas. They are BEYOND!!!

Bringing your Peach Upside Down Cake together

The real beauty of this cake is that it comes together in about 5 minutes. Then you just have to wait for it to bake. That is the hardest part. It will fill your home with the best smell, you'll be counting the minutes till it's ready.

I mix my cake in the KitchenAid just because it makes it that much easier and faster. But don't let that slow you down from making this recipe if you don't have one. A bowl and a wooden spoon or spatula are all you really need.

I like to bake my cake in a square pan for a little something different. I like how it mimics the shape the sliced fruit makes, and is different than pineapple upside-down cake, differentiating it.

When you cut your peaches, I like to start by cutting one in 4. Then cut those 4ths in half. This leaves me with a well-sized slice that will balance the flavor of the cake. ith a big piece of tart peach with the sweet buttery cake.

I could go on and on all day. The LOVE I have for this cake is immense! I hope you enjoy it as much as I do.

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

Continue to Content

📖 Recipe

Yield: 9 servings

Peach Upside-Down Cake

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

There is nothing better than butter and brown sugar, but the simple addition at the bottom of this pan makes this cake everything that it is. The hardest part of making this cake is waiting for it to come out of the oven.

Print

Ingredients

• 4 tablespoons Unsalted Butter
• ½ cup Light Brown Sugar
• 2 cups Peaches, peeled and sliced
• 1 ¼ cup All-Purpose Flour
• 1 ¼ teaspoon Baking Powder
• ¼ teaspoon Kosher Salt
• 8 tablespoons Unsalted Butter softened
• ¾ cup Granulated Sugar
• 1 lg Egg
• 1 teaspoon Vanilla Bean Paste
• ½ cup Whole Milk

Instructions

1. Preheat oven to 350°F
2. Add 4 tablespoons of butter to the bottom of your baking dish. If using a metal pan be sure to line the bottom with parchment paper for added security that it won't stick. I used an 8x8x3 square pan, but this can be made in anything from a round cake pan to a cast iron skillet.
3. Warm butter in the oven for about 5 minutes or until melted. Keep an eye on it so that it doesn't begin to brown. Remove pan from oven, add the brown sugar making sure that it gets completely moistened. Spread sugar mixture evenly in pan and arrange the peach slices in a single layer over the sugar mixture. Set aside.
4. In the bowl of a stand mixer beat 8 tablespoons of butter on medium-high speed for 30 seconds. Beat in the sugar until well combined. Add egg and vanilla, beating until fluffy. Add the flour, baking powder and salt and scrape down the sides of the bowl. With the mixer on low quickly pour the milk into the mixture, mix on low until just until combined about 10 seconds. Spread batter evenly over the peaches in the pan.
5. Bake for 45 to 50 minutes until the center is set and a toothpick comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen cake from sides of the pan with a butter knife if needed and invert onto a large serving plate. Cool for 10 to 15 minutes more and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ateco 8 by 8 by 3-Inch Professional Square Pan Baking Supply, 8 x 8 inch, Silver
• 
  katbite 200Pcs 9x13 inch Heavy Duty Unbleached Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(9x13 Inch)
• 
  KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red
• 
  Tovolo Flex-Core Stainless Steel Handled Spatula, Removable Head, Heat Resistant, Charcoal Gray

Nutrition Information:

Yield:

9

Serving Size:

1 square
Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 122mgCarbohydrates: 44gFiber: 1gSugar: 30gProtein: 3g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram