Peach Upside Down Cake
Jul 13, 2016, Updated May 07, 2023
Simple & moist Peach Upside Down Cake with fresh juicy peaches. This summer dessert is best enjoyed with some vanilla ice cream on top!
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Simple and moist, the peach upside down cake is the perfect cake to celebrate summer! Serve it with fresh homemade whipped cream or vanilla ice cream!
The peach season is here and that makes me so happy. You know peach is actually one of my favorite fruits, I know I keep saying that about all the fruits but honestly peach is right up there! I love it when it’s in season, so juicy and so sweet. It’s one of those fruits which you must eat only when in season, at least that’s what I believe because the out of season peach is so tasteless compared to what it is in July and August! I went to farmer’s market this weekend and got this huge box of peaches. They were so ripe, that they didn’t even last 2 days! I felt like going into a sugar coma with each bite, okay I might be exaggerating but they were really sweet is what I am trying to say.
Since I got so many peaches, I obviously had to bake with them. I decided on making an this simple Peach Upside Down Cake with you guys. Upside down cakes are one of my most favorite cakes, I love the fact that they are so easy to make and taste so amazing. Have I told you guys this story? My pineapple upside down cake is a huge hit my my family back home and 2 years back when I went to India I baked that cake 10 times in a month! I am not even kidding! Everyone just wanted to eat the pineapple upside down cake only! It was like a everyday thing, someone would come to meet me, like my cousins, friends etc etc. and my everyone would want to eat only the pineapple cake. No wonder I never made that again all these years!
Anyway so I adapted this recipe from my pineapple upside down cake. I only reduced the sugar in this recipe because the peaches were really really sweet and so I thought I should cut down on the sugar and I am actually glad I did. The cake turned out just perfect. It was really moist and perfectly sweetened. The batter for this cake couldn’t be simpler. It’s basically dump and mix everything together and bake.
This peach upside down cake is a great summer dessert. Bursting with the sweetness of fresh peaches, enjoy this cake with some vanilla ice cream on top!
Method
In a bowl whisk together all purpose flour, baking powder, baking soda and salt. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer, beat sugar and oil till combined. Then add egg, vanilla extract and mix.
Stir in the buttermilk and mix.
Fold the dry ingredients into the wet. Don’t dump the entire mix in one go, do it in 3 parts.
Mix till the flour mix is well combined but do not over-mix. Set aside.
Meanwhile melt butter in a pan. Once the butter melts, add brown sugar and cinnamon and let the sugar melt.
Pour the butter-sugar-cinnamon mixture into a 9 inch round pan.
Arrange the cut peach slices on top. I arranged the peaches in 2 layers, just to make it look prettier.
Pour the prepared cake batter on top of the peach slices. Place the cake pan onto a cookie sheet. I place the pan onto a cookie sheet before placing it in the oven so that in case the batter bubbles and spills, my oven remains clean!
Bake at 350 F degrees for 35-40 minutes or till a toothpick inserted in the center comes out clean. Serve peach upside down cake with some vanilla ice cream on top!
* For a sweeter cake, increase the amount of sugar in the cake batter to 1 cup.
Peach Upside Down Cake
Ingredients
- 1.25 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons oil I used vegetable oil
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup granulated white sugar
- 3/4 cup buttermilk
topping
- 5 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon powder
- 4 large peaches cut into 1/2 inch slices
Instructions
- Preheat oven to 350 F degrees.
- In a bowl whisk together all purpose flour, baking powder, baking soda and salt. Set aside.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat sugar and oil till combined. Then add egg, vanilla extract and mix.
- Stir in the buttermilk and mix.
- Fold the dry ingredients into the wet. Don't dump the entire mix in one go, do it in 3 parts.
- Mix till the flour mix is well combined but do not over-mix. Set aside.
- Meanwhile melt butter in a pan. Once the butter melts, add brown sugar and cinnamon and let the sugar melt.
- Pour the butter-sugar-cinnamon mixture into a 9 inch round pan.
- Arrange the cut peach slices on top. I arranged the peaches in 2 layers, just to make it look prettier.
- Pour the prepared cake batter on top of the peach slices. Place the cake pan onto a cookie sheet. I place the pan onto a cookie sheet before placing it in the oven so that in case the batter bubbles and spills, my oven remains clean!
- Bake at 350 F degrees for 35-40 minutes or till a toothpick inserted in the center comes out clean.
- Take out of the oven and let the cake cool down for 20-30 minutes. Place the serving plate on top of the cake pan and flip over. The cake would come out easily.
- Serve peach upside down cake with some vanilla ice cream on top!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peach Upside Down Cake
hey, thank you for sharing this recipe. is there any way we can skip/sub the egg? thanks
Hi Nupur, try replacing the egg with chia/flax seeds . take 1 tablespoon chia seeds and mix with 2-3 tablespoons water. Stir and let it sit for 5 minutes until the mixture thickens then use in the recipe.
What can you add instead of eggs? I don’t eat eggs.
yogurt or flaxseed meal, sorry I haven’t tested this recipe without eggs.
Have you ever baked and then froze this cake? Want to stretch the season a bit!
I have not, if you happen to do it let me know it turns out!
This cake looks so delicious…
I will try it for sure
Looks delicious! I’m going to try to cook the cake for a 4th of July BBQ. How soon ahead of time do you make it?
It tastes best when fresh but you can easily make it a day or two in advance. Keep it covered at room temperature.
Thanks! I cooked it a day ahead of time and stored it as you suggested, and it tasted delicious! Definitely a hit!
Glad you enjoyed it Elsie.
it’s peach season here in Georgia. with many varieties.Can’t wait to make this for company who will be visiting from up North. one thing. did you peel the peaches, I can’t tell.
Hi Linda, I did not peel them! You may if you want! hope you enjoy the cake 🙂
Thank you Sarah! I wish I could send some!
I know, they are so delicious! The blackberry peach version sounds just as wonderful!
Thanks Angie, you definitely need to!
Thank you Mira!
I totally agree, they are just so gorgeous! Thanks Danielle!
You must give this a try! Thanks Dannii!
Me too! Thanks Harriet!
I totally agree! nothing like the peach season! Thank you dear!
I know right, peaches are wonderful! Thank you!
My all time favorite. Looks gorgeous and delicious!
Thanks dear!