Peach Upside Down Cake Recipe

FavoritePinShare

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. Sour Cream: This helps make the cake moist.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.

Can I use canned peaches? If peaches are out of season, then you can replace fresh peaches with 1-2 cans of sliced peaches, fully drained.Add more flavor: For a little variety of flavors, try adding 1 teaspoon of ground cinnamon to the brown sugar/butter syrup.How to release the cake from the pan: If the cake cools too long in the pan, pop it back in the oven for just a couple of minutes to warm up the caramel so it releases.

Brown Sugar Grilled Peaches

Copycat Chick-fil-A Peach Shake

Homemade Mini Peach Cobbler

Peach Burrata Salad

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Great way to use up some peaches. Would make again. I used a 9 inch cake pan, but do you think it would be ok in a pie pan? Comment * Name * Email * Website