Peach Upside-Down Cake is more than just dessert—it’s a golden slice of nostalgia, comfort, and summer flavor in every bite. Whether it’s the buttery, caramelized peaches layered on top or the soft, vanilla cake underneath that soaks up all that rich goodness, this classic treat delivers.
This isn’t your average fruit cake or an overly sweet upside-down version. It hits the perfect balance of fruit, caramel, and soft sponge. And the best part? You don’t need to be a pro baker to nail it. With just a few pantry staples and fresh peaches, you’ll create a showstopper that looks impressive but feels delightfully effortless.
Looking for inspiration? Try our Best Summer Fruit Dessert Recipes for more seasonal favorites.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Comes together in under an hour, start to finish
- Minimal Ingredients – No complicated components or equipment
- Perfect for Any Occasion – Great for summer BBQs, potlucks, brunches, or a cozy family dinner
- Visually Stunning – That golden fruit topping? Showstopper material
- Deeply Satisfying – Comforting flavors of brown sugar, butter, and soft peaches in every bite
Why it stands out:
This Peach Upside-Down Cake uses a technique that melts the brown sugar directly in the baking pan—allowing it to fuse perfectly with butter and nutmeg to caramelize the peaches as it bakes. The batter stays soft, not dry, thanks to alternating the dry ingredients with milk for better structure and moisture balance.
Ingredients Needed
To keep things simple and foolproof, we’ve divided the ingredients into two parts: one for the topping, and one for the cake base.
For the Caramel Peach Topping:
- ¼ cup unsalted butter – melted directly in the pan
- ½ cup packed light brown sugar – helps create that glossy caramel top
- ¼ teaspoon ground nutmeg – adds subtle warmth
- 5 ripe peaches – peeled, pitted, and halved (use fresh for best flavor)
For the Cake Batter:
- ½ cup unsalted butter – softened for easy creaming
- ½ cup granulated white sugar – keeps the crumb light
- 1 large egg – at room temperature for better incorporation
- 1 ¼ cups all-purpose flour – sifted, for a tender texture
- 2 teaspoons baking powder – for lift
- ½ teaspoon salt – balances the sweetness
- ½ cup whole milk – room temperature, alternated with dry ingredients for even mixing
How to Make Peach Upside-Down Cake
1. Prep Your Oven and Pan
Preheat your oven to 375°F (190°C). Place ¼ cup of butter into an 8-inch square or round baking pan and place it in the oven for a few minutes until the butter is fully melted. Remove carefully.
2. Create the Caramel Base
Once the butter is melted, sprinkle ½ cup of brown sugar evenly over the bottom, followed by a dash of nutmeg. Arrange the peach halves cut-side down into the sugar mixture, slightly overlapping if needed. This forms the signature topping once flipped.
3. Make the Cake Batter
In a large bowl, cream ½ cup softened butter and ½ cup white sugar using an electric mixer until pale and fluffy—this should take about 3 minutes. Add in the egg and beat until just combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with dry ingredients, mixing gently after each addition. This technique prevents overmixing and keeps the crumb delicate.
4. Assemble and Bake
Gently spoon the batter over the peaches in the pan, smoothing the top with a spatula. Bake in the center of the preheated oven for 35 to 40 minutes, or until the top turns golden and a toothpick inserted comes out clean.
5. Flip and Serve
Once baked, let the cake rest in the pan for 5 minutes—this helps set the caramel. Run a knife around the edges, then invert onto a serving platter while still warm. Lift the pan gently to reveal your beautiful peach top.
Serving and Storage Tips
- Best Served Warm: Pair with whipped cream, vanilla ice cream, or a drizzle of cream.
- Slice with Care: Use a sharp knife to avoid tearing the fruit topping.
- Leftovers: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheating: Microwave slices for 20–30 seconds to refresh texture. Avoid over-heating as caramel can become too sticky.
Helpful Notes
- Peach Substitutes: Nectarines or canned peaches (drained) work in a pinch, though fresh peaches deliver the best flavor and texture.
- Nutmeg Tip: A tiny amount goes a long way. Too much can overpower the peaches.
- Avoid Overmixing: This keeps the cake tender and prevents it from becoming dense.
- Pan Size Options: A 9-inch round pan works too—just check baking time a bit earlier.
- To Peel Peaches Easily: Blanch in hot water for 30 seconds, then shock in ice water. Skins slide off easily.
Peach Upside-Down Cake
Ingredients
Method
- Preheat oven to 375°F (190°C). Place ¼ cup of butter in an 8-inch baking pan and melt in the oven. Remove once fully melted.
- Sprinkle brown sugar evenly over the melted butter, followed by nutmeg. Arrange peach halves cut-side down into the mixture.
- In a bowl, cream ½ cup softened butter and ½ cup white sugar until pale and fluffy (about 3 minutes). Beat in the egg until just combined.
- Whisk together flour, baking powder, and salt in another bowl. Gradually add to the wet mixture, alternating with the milk. Begin and end with flour mix, mixing gently.
- Spoon batter over arranged peaches, smoothing the top. Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Let the cake rest for 5 minutes. Run a knife around edges, then invert onto a serving plate while warm. Lift the pan to reveal the peach topping.
Notes
Conclusion
This Peach Upside-Down Cake is more than just a dessert—it’s a celebration of simplicity, comfort, and bold flavor in every bite. With its caramelized peach topping and pillowy vanilla cake base, it’s the kind of treat that gets people asking for seconds.
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What twist did you add to your version? Did you use cinnamon instead of nutmeg or add a splash of bourbon? Let us know below!
Frequently Asked Questions (FAQ)
Can I use canned peaches instead of fresh?
Yes! Drain them well and pat dry to avoid excess moisture. Choose peaches in juice, not syrup, for best flavor balance.
How do I make this recipe gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking mix. Ensure your baking powder is also gluten-free.
Why did my cake sink in the middle?
Overmixing the batter or underbaking are common causes. Be sure to cream your butter and sugar properly, and always check doneness with a toothpick.
Can I make this ahead of time?
Absolutely. You can bake it a day in advance and store covered at room temperature. Reheat lightly before serving.
Is this recipe freezer-friendly?
It is! Let the cake cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before reheating.
How thick should the caramel topping be?
It should be slightly thick and glossy, enough to coat the fruit but not overly syrupy. Baking brings out this perfect texture naturally.