Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake!
Simple cake ingredients from the pantry, peaches, and a crispy, caramelized brown sugar topping make this easy dessert a decadent treat!
- It’s easy to make with ingredients you likely have on hand.
- Prep is super fast.
- It’s a fluffy, tender yellow cake with a buttery peach topping.
- You can use fresh, frozen, or canned peaches, making this recipe easy to prepare year-round.
Ingredient Notes For Peach Upside Down Cake
- Peaches: Fresh or frozen peaches work in this recipe. If using canned, be sure they are well drained. If using fresh, I like to peel the peaches (see recipe notes for peeling).
- Flour: All-purpose flour is the base of this cake.
- Butter: I prefer unsalted butter in baking (and salted butter for cooking or serving).
- Brown sugar: Light or dark brown sugar can be used in this cake.
- Sugar: Sugar adds sweetness and texture.
- Baking powder: Baking powder helps this cake to rise, ensure your baking powder is fresh.
Variations: Mix and match the peaches with blueberries or sliced strawberries, or use pears, apples, or pineapple instead.
To peel fresh peaches cut a small “X” in the bottom of each fruit and drop them into boiling water for about 20 seconds. Immediately place them in a bowl of ice water and rub the peels off.
How to Make Peach Upside-Down Cake
Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake!
- Melt brown sugar in butter in a baking pan with sliced peaches.
- Prepare batter (recipe below) and spread over the peaches.
- Bake until a wooden pick comes out clean.
- Invert onto a plate before serving.
Enjoy warm or cold with whipped cream or a scoop of homemade vanilla ice cream.
How to Store Peach Upside-Down Cake
- To make up to 3 days ahead, wrap the cooled cake in aluminum foil, then plastic wrap and store in the refrigerator. Discard the plastic wrap and reheat cake at 300°F for about 10-15 minutes before serving.
- Keep leftover peach upside-down cake covered in the refrigerator for up to 3 days.
- Freeze a cooled cake or portions in freezer-safe containers and thaw overnight in the refrigerator. NOTE: The peaches may be discolored once thawed, but that won’t affect the flavor. Simply top with fresh peaches or whipped cream.
Other Peachy Delights
Did your family enjoy this Peach Upside Down Cake? Leave a comment and rating below.
Peach Upside Down Cake
Moist and fluffy upside down peach cake is made with fresh, frozen, or canned peaches and a buttery homemade cake batter.
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Preheat oven to 350°F.
Place the brown sugar and butter into a 9″ round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar and butter. Set aside.
Batter
Combine sugar and melted butter in a large bowl. Stir in egg.
In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
Add flour mixture alternately with the buttermilk to the butter mixture. Stir just until combined.
Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
Remove from the oven, and let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert it onto a platter. Serve warm with ice cream if desired.
Calories: 356 | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 135mg | Potassium: 232mg | Fiber: 1g | Sugar: 36g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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