This delicious Peach Upside Down Cake is full of flavor from the buttery brown sugar, cinnamon peaches and a homemade moist tender cake! It's the perfect summer dessert served warm with a scoop of vanilla ice cream or whipped cream.
You don't need any special ingredients to make this Upside Down Cake and it is made in a 9-inch cake pan so it's the perfect size to serve your family or at a small gathering.
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Why You Will Love This Recipe
- Easy To Make: Just 10 minutes of prep time and it's ready to bake in the oven.
- Delicious: The homemade cake and combination of flavors from the peach topping are amazing together.
- Simple Ingredients: This recipe uses pantry staple ingredients that you probably already have on hand.
- Enjoy Anytime: One great thing about this canned peach upside down cake is that you can enjoy it year-round.
Best Peach Recipes
This Upside Down Peach Cake is amazing and a must make recipe! If you need more peach recipes for the peach lovers in your family here are a few of our favorites to try!
- These homemade Peach Muffins are ready to eat in under 30 minutes. Perfect for breakfast, brunch or a quick snack.
- The best way to start your morning is with this delicious Peach Bread. It's topped with a sweet brown sugar glaze that makes it extra special.
- These Peach Scones are drizzled with a simple icing and are perfection in every bite.
This peach cake is delicious as it but if you love nuts you can add walnuts or pecans to the cake batter or layer the nuts with the peaches.
Ingredients For Cake
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Flour - Use all-purpose flour or cake flour.
- Baking Powder - The leavening agent used to make the cake light and fluffy.
- Salt - Helps enhance the flavor.
- Butter - Use room temperature softened butter so it's easier to cream with the sugar.
- Sugar - Granulated white sugar is used to sweeten the cake.
- Vanilla Extract - For best flavor use pure vanilla extract and not imitation vanilla.
- Eggs, separated - Room temperature eggs are best for baking.
- Milk - I always use whole milk when baking.
- Cream of Tartar - Helps the cake rise.
Peach Topping Ingredients
- Butter - You will need melted unsalted butter.
- Brown Sugar - Packed brown sugar is the sweetener for the peach topping.
- Cinnamon - Cinnamon is the perfect spice that adds warmth and flavor to the peaches.
- Peaches - This recipes uses canned peaches that are drained and thinly sliced. You can also use fresh or frozen peaches.
How To Make Upside Down Peach Cake
This recipe has two layers. The peach layer and the cake layer. You add the peach layer to the pan first then pour the cake batter over it.
Peach Layer
In small bowl combine the melted butter, brown sugar, and cinnamon then pour in the bottom of a 9-inch cake pan.
Place peach slices on top of the brown sugar mixture in pan.
Cake Layer
Preheat oven to 350 degrees.
Whisk together the flour, baking powder and salt in a medium bowl.
In a separate large bowl, using electric mixer or stand mixer cream together the butter and sugar until light and fluffy. Then add in the vanilla and egg yolks and beat until combined.
Next slowly add in half the flour mixture to the creamed butter mixture and beat until combined. Pour in the milk and beat again. Then add the remaining flour mixture and mix until combined.
In a separate bowl, add the egg whites and cream of tartar. Beat on high speed until stiff. Once stiff add it to the batter and fold in just until combined.
Carefully pour the cake batter over the peaches in pan and spread evenly.
Bake in a preheated oven for 40 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes then run a butter knife around the edge of the pan to loosen the cake. Flip the pan over onto a serving platter. Serve warm or at room temperature.
How To Store Cake
Store any leftover cake in the refrigerator in an airtight container for up to 2 days. I don't recommend freezing it.
Recipe Tips
- Oven temperatures may vary slightly depending on the type of oven so I recommend checking the cake at 40 minutes for doneness.
- You will get 6 to 8 slices of cake depending on how large you cut them.
- Cool the cake in the baking pan for 10 minutes and no longer or it may stick when inverted.
Recipe FAQs
Yes you can. When it's peach season there is nothing better than ripe fresh summer peaches! To use fresh peaches you will need to peel them and remove the pit then cut into 1/2-inch slices. You can also use unsweetened frozen sliced peaches. Do not thaw them before using in recipe.
Once you remove it from the oven allow the cake to rest for 10 minutes. To help loosen the cake run a knife around the edge of the pan then place a serving plate over the cake and flip the cake pan. Then lift the baking pan away from plate.
Need more easy cake recipes? Here are a few more you might like to try.
- Cranberry Pecan Upside Down Coffee Cake
- Pineapple Poke Cake
- Lime Sheet Cake
- Oatmeal Cake with Coconut Pecan Frosting
- 4th of July Poke Cake
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I hope you enjoy this easy Peach Upside Down Cake! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Peach Upside Down Cake
Ingredients
Peach Topping Ingredients
- 4 Tablespoons unsalted butter, melted
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- 15 ounce can peaches, drained and thinly sliced
Cake Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- ½ cup milk
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 350 degrees.
- Melt butter in microwave or stovetop. In small bowl combine the melted butter, brown sugar, and cinnamon then pour in the bottom of a 9-inch cake pan.
- Place peach slices on top of the brown sugar mixture in pan.
- Whisk together the flour, baking powder and salt in a medium bowl.
- In a separate large bowl, using electric mixer or stand mixer cream together the butter and sugar until light and fluffy. Then add in the vanilla and egg yolks and beat until combined.
- Next slowly add in half the flour mixture to the creamed butter mixture and beat until combined. Pour in the milk and beat again. Then add the remaining flour mixture and mix until combined.
- In a separate bowl, add the egg whites and cream of tartar. Beat on high speed until stiff. Once stiff add it to the batter and fold in just until combined.
- Carefully pour the cake batter over the peaches in pan and spread evenly.
- Bake in a preheated oven for 40 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 10 minutes then run a butter knife around the edge of the pan to loosen the cake then place a serving plate over the cake and flip the cake pan. Carefully lift the baking pan away from plate.