This Peach Upside Down Cake, in it's purest form, is just a simple butter cake. 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 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 coffee time the next morning. It didn't stand a chance. But just know it's that good, you need it in your life!
- Brown Sugar
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Vanilla Bean Paste
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
Bringing your Peach Upside Down Cake together
The real beauty of this cake is that it comes together in about 5 minutes and 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 and then cutting those 4ths in half. This leaves me with a well-sized slice that will balance the flavor of the cake with a big piece of tart peach with the sweet buttery cake.
I could go on and on all day. I just really LOVE this cake! I hope you enjoy as much as I do. Be sure to leave me a comment at the bottom of this page if you make it letting me know how you liked it, I love hearing from you.
- 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
- Preheat oven to 350°F
- Add 4 T 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 wont stick. I used an 8x8x3 square pan, but this can be made in anything from a round cake pan to a cast iron skillet.
- 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.
- 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 combined. Add the flour, baking powder and salt. With the mixer on low quickly pour the milk into the mixture, mix on low until just until combined. Spread batter evenly over the peaches in the pan.
- 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!
This cake doesn't emit very much "sauce" but it leaves just enough to soak into the cake when it is inverted. It is simple food at its best, simply amazing!
My suggested oven! Breville Countertop Oven
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!