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Easy Homemade Peach Upside-Down Cake Recipe

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Easy Homemade Upside Down Peach Cake is made with fresh peaches and has an incredible caramelized topping on top of a delicious and moist vanilla cake. This cake will quickly become a family favorite.

Easy homemade peach upside-down cake image with text overlay

This post has been updated with new images and more information for the reader – August 2023.

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!

Come to think of it, I need to make this peach upside down cake again and add pecans to the brown sugar caramelized topping. Oh yea!

Georgia Peach Tree

Why You’ll Love This Recipe

  • Elegant enough for a party but easy enough for an any day cake.
  • Perfect summertime dessert.
  • Uses simple ingredients.
  • It’s fruity and fun.

Lane’s Southern Orchard

Seems every time peach season rolls around, I am super excited to visit Lane’s Southern Orchard, where I not only grab fresh peaches but take a tour of the plant and the orchard.  This last time, I was lucky enough to take my very best friend, Elane, there as she was passing through on her travels.  She had never been there! Gasp! I can’t even imagine.

Lane’s has a cute little cafe and shop to explore.  We grabbed some lunch and devoured the peach crisp with ice cream.  Then shopped a bit and then toured the processing/plant. You can buy peaches by the pound or even the bushel! I overbuy peaches sometimes and when I do, this peach butter recipe is the way to go to use some of them up.

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.

close up of homemade peach upside down cake
Delicious Peach Upside-Down Cake

Easy Homemade Peach Upside-Down 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 “upside down” to serve.

This peach cake is perfect to make in the summertime 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.

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.

fresh peaches and bowl with peach slices
Fresh stone fruit like these peaches are delicious in cakes.

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.

Equipment

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

Ingredients

  • 2 tablespoons unsalted butter
  • ½ cup lightly packed dark brown sugar
  • 2 cups peeled and sliced fresh peaches
  • 1  cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • ½ – ¾ cup whole milk
  • 2 teaspoons pure vanilla extract
  • ¾ cup granulated sugar
  • ½ cup unrefined coconut oil
  • 1 egg
peach upside down cake ingredients

How to Make This Easy Homemade Peach Upside-Down Cake

Step 1

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.

Step 2

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

melted butter and brown sugar in skillet

Step 3

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

peaches and carmelized sugar in skillet

Step 4

In one medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 5

In a measuring cup or small bowl, combine the 1/2 cup milk, and vanilla extract. Set aside.

Step 6

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.

Step 7

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.

Step 8

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

cake batter on top of peaches in skillet ready to bake

Step 9

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.

baked peach cake cooling in skillet

Step 10

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

overhead view of upside down peachcake

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.

Other Peach Recipes You May Enjoy

peach upside down cake on serving plate

Printable Homemade Peach Upside-Down Cake

peach upside down cake on serving plate

Easy Homemade Peach Upside-Down Cake

Easy Upside Down Peach Cake is made with fresh peaches and has an incredible caramelized topping on top of a delicious and moist vanilla cake. This cake will quickly become a family favorite.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, peach upside-down cake, peaches, upside-down cake
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 slices
Author: Lisa Kerhin

Equipment

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

Ingredients

  • 2 tablespoons unsalted butter
  • ½ cup lightly packed dark brown sugar
  • 2 cups peeled and sliced fresh peaches
  • 1 ⅓ cups all-purpose flour
  • 2 teapsoons baking powder
  • ¼ teaspoon fine salt
  • ½ – ¾ cup whole milk
  • 2 teaspoons pure vanilla extract
  • ¾ cup granulated sugar
  • ½ cup unrefined coconut oil
  • 1 large egg

Instructions

  • Preheat the oven to 350 degrees.
  • In a 10-inch oven proof skilled (or cast iron skillet) over medium heat, melt the butter and add the brown sugar.
  • Cook, stirring constantly, until the sugar melts, about 2 – 5 minutes.
  • Remove from the heat and arrange the peach slices in the skillet. Set aside.
  • In one medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
  • In another medium 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.
  • Beat in the egg.
  • 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.
  • Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.

Notes

If you do not have an oven proof skillet, this cake can be made in a 9 inch round cake pan.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

peach upside down cake slice on white plate

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7 Comments

  1. Thank U I’ve been looking for an easy from scratch recipe like this & now U have done it!
    Yum
    Can’t wait to make it but it will probably be with canned peaches as it is Winter in Ohio.