Is anyone else utterly OBSESSED with peaches? They’re one of my favorite fruits to bake with, they just go all soft and sweet and delicious! This tasty peach upside-down cake is so easy to make that even the most novice bakers will find it doable.
But don’t mistake simplicity for a lack of scrumptiousness. This combination of moist sponge cake and caramelized peach is the perfect tea-time snack or after-dinner dessert—especially when served with ice cream. Delicious!
If you’re on an upside-down cake roll (see what I did there?), you should try my strawberry rhubarb upside down cake, too.
What Exactly is Upside Down Cake?!
If you’ve never made an upside down cake before you’d be forgiven for being confused, but this cake is actually named quite literally! It’s baked with the toppings on the bottom of the pan and when it’s ready you flip it upside down to serve right side up (a bit of a tongue twister there).
This cooking method gives you a crust that’s deliciously caramelized and browned whilst keeping the inside of the cake super soft. If you’ve never tried upside down cake before, get ready for a treat!
How to Make Peach Upside Down Cake
- Cover the bottom of the pan with the brown sugar and melted butter mix.
- Place the peaches and raspberries on top.
- Whisk together the dry ingredients of the cake batter.
- Add the remaining ingredients into the bowl and then combine everything with a hand mixer.
- Pour the batter gently onto the fruit.
- Bake in the oven for 25 minutes. You can also check if it’s ready by inserting a toothpick into the center of the cake (if it comes out clean it’s done!).
- Remove from the oven and place on a wire cooling rack for 5 minutes. Loosen the sides then carefully flip your cake onto a platter.
- Serve and enjoy!
How Do You Peel Peaches?
This might seem like something you should know, but you wouldn’t usually peel a peach, right? Not if you’re just snacking on one at lunch. Peeling peaches is really super simple to do though, so don’t worry about this part at all. Just cut an X on the bottom of each peach and heat some water in a large pot until it’s boiling. Then fill another bowl with some water and ice cubes to make a water bath.
Add a few peaches to boiling water for about a minute and then place them in the ice bath to cool. Once they’ve cooled completely you’ll see the skin start to come off around the X you made. Easy!
Add Something Extra to Your Peach Upside Down Cake
Once you’ve tried making this a few times you might want to get a bit adventurous! I personally love adding some extra mix-ins like some chocolate chips, peanut butter chips, or dried fruit for added sweetness. Go on, go rogue!
Got Some Leftover Peaches?
If you still have a pantry full of peaches why not try out my peaches & cream pie! Or if you’re in the mood for a refreshing cocktail, this sparkling peach sangria is always a winner.
Now, you are all going to ask where I found peaches this time of year and the answer is Costco, of course! Yup, they had peaches galore last time I was in and I thought that I would get one last taste of summer before we have to wait for peaches to come around again, so we bought a case and ate them fresh and baked with them. You can always use frozen sliced peaches in this recipe as well if you are really wanting that summery taste in the middle of winter.
Happy baking!
Love,
Karlynn
Peach Upside Down Cake
Ingredients
- 2 peaches, peeled, pitted and sliced
- 1/2 cup fresh raspberries optional but delicious!
- 1/2 cup brown sugar
- 1/4 cup salted butter melted
Cake Batter
- 1 1/3 cups all purpose flour
- 2/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 °F. Grease a 9 inch round pan with butter.
- Combine the brown sugar and the melted butter and spread out into the bottom of the pan.
- Place the peaches and raspberries in a single layer on top of the butter mixture.
- Whisk together the dry ingredients of the cake batter.
- Add the remaining ingredients into the bowl and then with a hand mixer, combine on medium speed for one minute, until everything was just combined.
- Pour the batter gently onto the fruit, trying not to disturb it on the bottom. Tap the pan on the counter several times to get air bubbles out.
- Bake in the oven for 25 minutes or until a toothpick inserted comes out clean. Try not to over bake this or it will dry out!
- Remove from the oven and place on a wire cooling rack for 5 minutes. Loosen the sides then turn out carefully onto a plate.
- Serve and enjoy!
Notes
Nutrition
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Kimberly Grabein says
I substituted the milk for peach yogurt and the result was amazing!
C Starr says
This really flopped for me! The batter was rubbery and the overall taste (yuck to the nutmeg in it) was so bad that we threw it out. Sorry, but it wasn’t good for us.
Ruby says
Can u use can peaches
Jillian says
My mom used to make a cake similar to this growing up and it was always so good!! We decided to go ahead and make this recipe together and I will say we had some mishaps (our mistake, nothing to do with the recipe), BUT, after we got ourselves together again ad do some baking all I can say is yummmmmmmmmmmmmmmmmm.. If you like peaches, you need to try this. What can you lose. Love all your recipes Karlynn, they have made someone who HATES cooking, slowly come around to it, so for that, THANKS!
Diane says
If using frozen fruit, does it need to be defrosted and drained before using?