This peach upside-down cake is a sweet treat full of juicy peaches and fluffy cake. It’s simple to make and perfect for dessert or a special occasion.
The best part? The peaches get caramelized and turn into a sticky topping that’s hard to resist. I mean, who can say no to that?! Plus, it’s a breeze to whip up—just mix, pour, and bake! 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches are best for this cake. If they’re out of season, you could use canned peaches (drained and patted dry) or even apricots to mix it up.
Butter: Unsalted butter is the go-to for the best flavor. If you’re in a pinch, you can use margarine, but I really prefer the taste of butter in baking.
Flour: All-purpose flour works perfectly, but for a gluten-free option, try a 1:1 gluten-free baking flour. Just check that it has xanthan gum included for the right texture.
Milk: Whole milk gives richness to the cake. Buttermilk is a great substitute for a tangy flavor. You can even use almond or oat milk for a non-dairy version!
How Do I Get the Peaches Perfectly Caramelized?
To achieve caramelized peaches, go slow and steady. Using brown sugar on the bottom helps create a beautiful glaze. Arrange those peach slices cut side down to hold their shape while they cook.
- Melt butter before adding brown sugar in the pan for a nice caramel base.
- Place peaches in a single layer, avoiding overlap to ensure even caramelization.
- When baking, keep an eye on the time! A clean toothpick means it’s ready.
With these tips, your peach upside-down cake will surely impress! Happy baking! 🍰
Best Ever Easy Peach Upside Down Cake
Ingredients You’ll Need:
- 1/4 cup unsalted butter (half a stick)
- 3/4 cup packed brown sugar (light or dark)
- 4 to 5 fresh peaches, peeled, pitted, and sliced into halves or thick slices
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk (or buttermilk for extra richness)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 45 to 50 minutes to bake. After baking, allow the cake to cool for about 10 minutes before inverting it. So, overall, you should plan for about an hour and 15 minutes from start to finish, but the deliciousness will last much longer!
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×9 inch square baking pan or a similarly sized round pan. Melt the 1/4 cup of butter in the pan either over low heat on the stove or in the oven until it’s just melted.
2. Caramelize Topping:
Once the butter is melted, sprinkle the brown sugar evenly over it. This will create a delicious caramel base. Now, arrange the peach slices on top of the brown sugar, cut side down, in a single layer. This will make your cake look lovely once it’s flipped!
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
4. Mix Wet Ingredients:
In a larger bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy—it should take about 3 to 4 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for a lovely flavor.
5. Combine Batter:
Now it’s time to bring your batter together! Alternately add the dry flour mixture and the milk to the wet ingredients. Start and end with the flour mixture and mix gently just until combined. Don’t over-mix—keep it nice and light!
6. Assemble Cake:
Spoon the prepared batter gently over the peaches in the pan, spreading it evenly to cover the fruit. It might feel a little tricky, but take your time to ensure the peaches stay in place.
7. Bake:
Pop the cake in the oven and let it bake for about 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The edges will look lightly golden and tempting!
8. Cool and Invert:
Once baked, remove the cake from the oven and let it cool in the pan for around 10 minutes. To release the cake, run a knife around the edges to loosen it. Carefully invert it onto a serving plate. If it sticks a bit, tap lightly or shake gently until it comes loose. Your beautiful caramelized peaches should now be on top!
9. Serve:
Let the cake cool slightly before slicing it up to serve. It’s delicious warm or at room temperature. For an extra treat, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream!
Enjoy your delightful peach upside-down cake, bursting with flavors and textures. Happy baking! 🍰
FAQ for Best Ever Easy Peach Upside Down Cake
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes! You can absolutely use frozen peaches. Just make sure to thaw and drain them well before using to prevent excess moisture in the cake. Pat them dry with a paper towel for best results.
How Can I Make This Recipe Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure your mix contains xanthan gum for the best texture and rise!
Can I Prepare This Cake in Advance?
Definitely! You can make the cake ahead of time, and it stores well. Just cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week—just warm it slightly before serving for the best flavor.
What’s the Best Way to Serve Leftovers?
Leftover cake can be enjoyed plain or served with a scoop of vanilla ice cream or whipped cream for an extra treat. Simply store leftovers in an airtight container in the fridge and enjoy them within 3 days!
