This peach upside down cake is soft, buttery, and topped with a layer of caramelized peaches that become beautifully glossy once flipped. It’s simple, nostalgic, and the perfect way to make the most of sweet, juicy peaches!
Why You’ll Love This Peach Upside Down Cake
This fresh peach upside down cake is honestly SO good. It’s soft, buttery, has a touch of warm cinnamon flavor, and topped with glossy caramelised peaches that become beautifully jammy as the cake bakes. It’s one of those simple cakes that feels extra special while still being really easy to make! Here’s why you’ll love it:
Soft, Moist Peach Cake
This cake has the softest, fluffiest texture while still staying super moist and buttery. The combination of butter, oil, Greek yogurt, and milk gives the cake a rich flavor while keeping it incredibly tender for days.
Beautiful Caramelised Peach Topping
The peach topping is definitely the star of this recipe. As the cake bakes, the brown sugar and butter create a caramel-like layer around the peaches, making them glossy, soft, and packed with flavor once the cake is flipped over. It looks so pretty but is actually really simple to make!
Warm Cozy Flavor
The hint of cinnamon pairs so perfectly with the sweet juicy peaches and gives the cake such a cozy homemade flavor. It’s the kind of dessert that tastes amazing served slightly warm with cream or vanilla ice cream.
Easier Than It Looks
Upside down cakes may look fancy, but this from-scratch recipe is actually super straightforward. The batter comes together easily with simple ingredients, and arranging the peaches in the pan is honestly the hardest part — and even that is pretty simple!
For more cozy fruit baking recipes, check out my peach cobbler, blueberry bread, and apple crisp recipes!
How to Make Peach Upside Down Cake
You can find the full list of ingredients for this peach upside down cake in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 180°C (350°F) conventional and grease the sides of an 8×3-inch round cake pan really well and line the bottom with parchment paper.
Topping
Pit and thinly slice the peaches (there’s no need to peel them) and set aside.
In a small bowl, combine the brown sugar and melted butter. Pour the mixture into the prepared cake pan and spread it out evenly over the parchment.
Arrange the peach slices on top in a spiral pattern, slightly overlapping each slice as you go. Set the pan aside.
Cake Batter
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Whisk to combine and set aside.
In a large bowl, beat butter, sugar, and oil with a hand or stand mixer for 2 minutes until light and fluffy.
Add egg and mix on low speed until well combined.
Mix in the milk, Greek yogurt, and vanilla on low speed until combined. Remove any batter from the mixer attachments, as the rest of the mixing will be done by hand.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Pour the batter over the peach layer in the cake pan and spread it out evenly. Tap the pan lightly on the counter once to remove any large air bubbles.
Bake uncovered for 30 minutes, then loosely cover the top with foil and bake for another 30 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 20 minutes, then run a thin knife around the edges to loosen it. Place your serving plate upside down on top of the cake pan and carefully invert the cake onto the serving plate.
Give the cake pan a few taps, then lift it off to reveal the caramelized peach layer on top. If any peach slices stick to the parchment, simply place them back where they belong — no one will ever know! 🙂
Allow the cake to cool to room temperature before slicing and serving. This cake goes so well with a dollop of homemade whipped cream or ice cream on top!
How to Store
Store any leftover peach upside down cake in an airtight container at room temperature for up to 2 days. If you live in a warmer climate or want it to last a little longer, you can store it in the fridge for up to 5 days.
If storing in the fridge, let the cake come to room temperature before serving for the best soft texture, or warm individual slices slightly in the microwave for that just-baked feel.
You can also freeze the cake (wrapped well in plastic wrap and foil).
Moist Peach Upside Down Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Topping (goes on the bottom of the cake pan)
- ⅓ cup (80 g) soft light brown sugar
- 3 tbsps (42 g) unsalted butter - melted
- 3 peaches - cored and thinly sliced
Cake Batter
- 1¼ cups (150 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt - omit if using salted butter
- ½ tsp cinnamon
- ¼ cup (57 g) unsalted butter - room temperature
- ¾ cup (150 g) white granulated sugar
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- 1 large egg - room temperature
- ¼ cup (57 g) Greek yoghurt - full fat, room temperature
- ¼ cup (60 g) whole milk - room temperature
- 1 tsp vanilla extract/essence
Instructions
- Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan). Grease the sides of an 8x3-inch cake pan really well and line the bottom with parchment paper (see note 2).
Topping
- Core and thinly slice the peaches (there’s no need to peel them) and set aside (see video for best way to do this).
- In a small bowl, combine the brown sugar and melted butter. Pour the mixture into the prepared cake pan and spread it out evenly over the parchment.
- Arrange the peach slices on top in a spiral pattern, slightly overlapping each slice as you go. Set the pan aside.
Cake Batter
- In a bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Whisk to combine and set aside.
- In a large bowl, beat butter, sugar, and oil with a hand or stand mixer for 2 minutes until light and fluffy.
- Add egg and mix on low speed until well combined.
- Mix in the milk, Greek yogurt, and vanilla on low speed until combined. Remove any batter from the mixer attachments, as the rest of the mixing will be done by hand.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- Pour the batter over the peach layer in the cake pan and spread it out evenly. Tap the pan lightly on the counter once to remove any large air bubbles.
- Bake uncovered for 30 minutes, then loosely cover the top with foil and bake for another 30 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 20 minutes, then run a thin knife around the edges to loosen it. Place your serving plate upside down on top of the cake pan and carefully flip the cake over.
- Give the cake pan a few taps, then lift it off to reveal the caramelized peach layer on top. If any peach slices stick to the parchment, simply place them back where they belong — no one will ever know! 🙂
- Allow the cake to cool to room temperature before slicing and serving.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
6 Comments
So good, my family loved it!
Yay! So happy to hear that Cesi 🙂
I made this cake today, it is amazing
So glad you loved it Heather 🙂
Barry good
Thanks Damian! 🙂