Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together!

I LOVE a good upside-down cake. They are not only beautiful to look at, but they are filled with delicious and juicy fruit! Try out some more of my favorites, like this perfect pineapple upside-down cake and this delicious caramel apple upside-down cake!

What is an Upside-Down Cake?

An upside-down cake is exactly like it’s described. When you serve it, instead of all of the ingredients being at the bottom of the cake and the cake part being on top, it’s backward! The fruit is displayed in a beautiful way on top and then topped with delicious brown sugar crumbles (that you will want to eat by themselves!). They are a sight to behold and taste even better!

This peach upside-down cake is perfect for any occasion. It looks stunning (and impressive!) on the table, but when you cut into it with your fork, that’s where the good stuff really begins! The cake is moist and soft on the bottom, and when you combine that with the delicious taste of fresh, sweetened peaches, well… You don’t have to convince me anymore! Let’s bake a cake!

Ingredients in Peach Upside-Down Cake

This cake is simple to make, but it sure looks impressive when it’s done! It’s the perfect recipe for peach season! Check out the recipe card at the bottom of the post for exact measurements.

Topping

• Peaches: you don’t want these to be too soft. Make sure they are just barely ripe.
• Lemon Juice: This adds a bright flavor to the topping.
• Brown Sugar: This is my favorite ingredient in this cake! It adds in such a deliciously deep, sweet flavor!
• Butter: I used salted butter in this topping.

Cake

• Flour: All-purpose flour works great for this recipe!
• Baking Powder: This acts as a leavening agent and helps the cake to rise without having to use yeast.
• Salt: The salt enhances all of the flavors in this cake.
• Butter: I used unsalted butter in the cake and let it soften to room temperature before mixing it in.
• Granulated Sugar: Add this in to sweeten up the base of the cake.
• Brown Sugar: This complements the granulated sugar.
• Eggs: I always like to use large eggs whenever I bake.
• Milk: I used one percent milk, but you can use whatever you have on hand.

Let’s Bake an Upside-Down Cake!

This peach upside-down cake is going to knock your socks off! It tastes so delicious, and the end result of how it looks is so satisfying! You and all of your guests are going to love it.

1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a deep 9-inch cake pan with pan spray. Set aside.
2. Add Peaches to Ice Bath: Bring a medium pot of water to boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
3. Pour: Combine the brown sugar and melted butter in a bowl and pour the brown sugar mixture on the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
4. Combine: In a medium-sized bowl, combine the flour, baking powder, and salt.
5. Beat: In a large bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer on a medium speed until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Then, add in the flour mixture and beat until combined.
6. Bake: Spread the cake batter evenly over the top of the peaches in the cake pan. Bake your peach upside-down cake for 35-40 minutes, until golden brown and a toothpick, comes out clean from the center of the cake.
7. Cool and Flip: Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.

More Delicious Peach Recipes to Try

Peach season is here which means its time for allll of the peach recipes to come out! I’ve gatehred up a few of my very favorites that you definitely need to try this year. They are so delicious and you can whip them up for any occasion!

Desserts

Brown Sugar Grilled Peaches

Shakes

Copycat Chick-fil-A Peach Shake

Desserts

Homemade Mini Peach Cobbler

Salads

Peach Burrata Salad

Print

Peach Upside Down Cake

Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together! 

Course Dessert

Cuisine American

Keyword peach upside down cake

Prep Time 45 minutes

Cook Time 40 minutes

Total Time 1 hour 25 minutes

Servings 8 People

Calories 453kcal

Author Alyssa Rivers

Ingredients

Topping

• 3 large peaches just barely ripe
• 1 tablespoon lemon juice
• ½ cup brown sugar packed
• ¼ cup salted butter melted

Cake

• 2 cups all-purpose flour
• 1 ⅕ teaspoon baking powder
• ¾ teaspoon salt
• 6 tablespoons unsalted butter softened
• ¾ cup granulated sugar
• 6 tablespoons brown sugar packed
• 2 large eggs
• ¾ cup milk

Instructions

• Preheat the oven to 350℉ and spray a deep 9-inch cake pan with pan spray. Set aside.
• Bring a medium pot of water to a boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice them in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
• Combine the brown sugar and melted butter in a bowl and pour onto the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
• In a medium-sized bowl, combine the flour, baking powder, and salt.
• In another medium bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Add in the flour mixture and beat until combined.
• Spread the batter evenly over the top of the peaches in the cake pan. Bake for 35-40 minutes, until golden brown and a toothpick comes out clean from the center of the cake.
• Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.

Nutrition

Calories: 453kcal | Carbohydrates: 72g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 304mg | Potassium: 249mg | Fiber: 2g | Sugar: 47g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg