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peach upside down cake on serving plate
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5 from 2 votes

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cake, peach upside-down cake, peaches, upside-down cake
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.