Homemade Peach Upside-Down Cake Recipe

This Homemade Upside-Down Peach Cake is easy to bake from scratch. Fresh, juicy peaches are sliced and arranged in a beautiful pattern at the bottom of the cake pan, and a rich caramel glaze is poured over them before a vanilla cake batter is added. Baked to perfection, this peach cake will be a hit with everyone.

Easy Dessert Recipes like this peach upside down cake are a delight to make and even better to eat. The secret lies in its simplicity and the fresh, seasonal peaches that take center stage. It’s an ideal dessert for any gathering or as a weeknight treat, especially during peach season when the fruit is at its best. Don’t forget the scoop of vanilla ice cream!

Nothing is better than a fresh Georgia peach; unless it’s a slice of this easy-to-make Homemade Peach Upside-Down Cake.  Living in Middle Georgia has its perks, and one is that I live so close to a peach and pecan orchard.  Fresh peaches all summer, and pecans all Fall! We even have a variety of peaches that are ripe in late September. Besides this cake, I love making these Air Fryer Grilled Peaches and a peach simple syrup to use in drinks and even to drizzle over thick slices of Texas Toast French Toast.

Homemade Upside-Down Peach Cake

Typically, when you hear about an upside down cake you think of pineapple, but this easy homemade peach upside down cake has become more popular in my family and is adapted from the pineapple one I make. It has the classic caramelized brown sugar topping then a layer of freshly sliced peaches with a light vanilla cake batter poured over all of that. Baked to perfection and then turned inverted to serve.

I overbuy peaches sometimes and when I do, this peach butter recipe is the way to go to use some of them up.

Tips, Tricks, and FAQs

• Fresh peaches are recommended for this recipe, but frozen can be used if thawed and drained.
• Using canned peaches can be substituted but drain very well and use peaches packed in their own juices.
• Replace the coconut oil with butter if desired.
• This cake is best served warm but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve peach cake with vanilla ice cream or a dollop of whipped cream.

The suggested tips help make this cake a success using what you have on hand or your preferences.

What is an upside-down cake?

An upside-down cake is a cake that is baked “upside-down” in a single pan, usually a skillet, with its toppings at the bottom of the pan. It’s an impressive way to reveal the gorgeous pattern of caramelized fruit such as pineapple or peaches.

Can I use frozen peaches in this cake?

You can use frozen peaches to make this cake, but thaw completely and drain the excess water off of them. I like to blot the peaches with a paper towel to remove the excess water. The extra liquid can make your cake too moist and not set up right.

Using canned peaches can be substituted for fresh ripe peaches, but drain very well and use ones packed in their own juices.

This peach cake is perfect to make when peaches are fresh and plentiful. It’s a simple cake to make for dessert but you can enjoy every bite of it for breakfast or afternoon snack.

I don’t have coconut oil, can I use butter?

Yes, you can use butter. Replace the amount of coconut oil with an equal amount of unsalted butter.

Other Cake Recipes with Fruit You May Enjoy

• Blueberry Upside Down Cake
• Easy Apple Cake
• Super Moist Coconut Mango Cake

💡Explore my favorite Baking Essentials (Amazon affiliate link)

Equipment Recommended for Upside Down Cakes

The equipment I suggest to use is listed below along with a few of my favorite tools.

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• 10 inch oven-proof skillet or 9 inch cake pan
• mixing bowls
• Stand Mixer or electric hand mixer
• wooden spoon

These simple tools make the process seamless and enjoyable, ensuring your cake turns out perfectly caramelized and moist every time.

Ingredients

The ingredients used in this cake recipe are simple pantry staples along with fresh peaches. I’ve linked to a few you may not have on hand.

• unsalted butter
• dark brown sugar
• fresh peaches
• flour
• baking powder
• salt
• whole milk
• vanilla extract
• granulated sugar
• unrefined coconut oil
• egg

Directions to Make Upside Down Peach Cake

Preheat the oven to 350 degrees. In a 10-inch oven-proof skillet (or cast-iron skillet) over medium heat, melt the butter and add the brown sugar. Note* – if you don’t have an oven-proof skillet, you can use a 9-inch round or square baking pan.

Cook, stirring constantly, until the sugar melts, about 2 – 5 minutes. You’re looking for a dark brown caramelized color.

Remove from the heat and arrange the peach slices in the skillet. Set aside.

In one medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a measuring cup or small bowl, combine the 1/2 cup milk, and vanilla extract. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Add in the egg and beat until combined.

Add half of the flour mixture and mix on low until just combined. Then, add the milk mixture and stir until just combined. Finish by adding the rest of the flour and mix until combined, about 1 minute. If you find that the batter is on thick side, add up to 1/4 more of the milk.

Pour the batter over the peach slices in the skillet and spread evenly.

Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn’t getting too brown. If it is, cover loosely with aluminum foil.

Remove from oven and let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.

There’s something undeniably rustic and comforting about a homemade upside-down cake. It’s a classic recipes that never goes out of style,

Ready to treat yourself to a delicious homemade dessert? Print this cake recipe and start baking today!

Printable Recipe Card

2024 Alphabet Challenge – “U”

In creating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “U” and I am sharing this easy recipe for an upside down cake. Here is what the others are sharing. To see all the recipes I have shared in this challenge, go here.

• Culinary Cam: Curry Udon with Prawns 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• A Messy Kitchen: Ube Muffins
• Magical Ingredients: Ube Paratha 
• A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal – Keto 
• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Mayuri’s Jikoni: Vegetable Upma 

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