Peach Upside Down Cake (One Bowl)
This moist peach upside-down cake is the perfect summertime tea cake to make when stone fruits are in season. This homemade peach cake has fresh, ripe slices of peach cooked in the bottom of the batter with caramelized sugar. And the best part is that it’s simple, easy, and uses my one-bowl vanilla cake recipe.
Upside-down cakes always remind me of my grandmother. She loved baking with whatever fruit was in season—peaches, plums, pineapple—anything she had on hand would end up at the bottom of the pan.
There was nothing fancy about it, just simple cakes that turned into something beautiful once flipped. That’s probably why I still love making them. Minimal effort, no decorating, and somehow they always look like you tried much harder than you did.
Why make this cake?
- One of the reasons why you should make this peach upside-down cake is that it’s easy to customize and make your own.
- You can add different spices like cinnamon or ginger to give it a warm, cozy feel, or you can sprinkle some chopped nuts on top for added crunch.
- You can also experiment with different types of peaches, like white or yellow, to create a unique flavor profile.
- Best of all, almost all the ingredients in this recipe are easy to find or simple pantry staples.
Ingredients and substitutes
- Peaches – I love using fresh, ripe, but firm peaches. And yet, you can also use nectarines or apricots. Avoid ripe, soft peaches, as they will disintegrate almost like jam once cooked. You can also use canned or frozen peaches.
- Fresh – just core, cut, slice, and use in the recipe below. Do not leave cut peach slices unused for long, as they discolor.
- Canned – drain them well before you use them – any excess moisture will prevent the sugar from caramelizing.
- Frozen – use them frozen. So they hold their shape when baked. Thawing them makes them softer and causes them to lose their shape.
- Unsalted butter – I always use unsalted butter for my cakes so I can control the amount of salt. If you must use salted butter, just omit salt in the recipe.
- Sugar – I prefer to use white sugar for a couple of reasons – I think white gives a nice color to the bottom caramel. Also, white works best with one-bowl cake recipes.
- Spices – Nutmeg, cinnamon, and pumpkin spice – all these are great flavors in this recipe. If I make it with fresh peaches, I love just a sprinkle of vanilla extract and nutmeg so that I can keep the flavor and aroma of peaches.
Step-by-step: Upside-Down Peach Cake
- Prep Peaches – Use a sharp utility knife and split the peaches in half, remove the seeds, and cut each half into four slices. (8 slices per peach)
- Fruit Base – Place soft butter and sugar in a 9-inch round cake pan or 9-inch square pan – combine well. Spread evenly on the bottom of the pan, so you have a thin layer of butter/sugar under each peach slice.
Pro tip – Do not line the pan with parchment, as it prevents caramelization.
- Arrange the slices of peaches over the mixture in a single layer. You can overlap the slices, but do not double overlap. Place in the refrigerator while you prepare the cake batter.
Pro tip – Too much fruit will cause too many juices to be created. Thus, no caramelization.
- Oven – Preheat oven at 350 °F / 180 °C / Gas Mark 4
- Cake Batter – In the bowl of a stand mixer with the paddle attachment (or mixing bowl and whisk ), add all cake ingredients: butter, sugar, eggs, flour, baking powder, salt, buttermilk, and vanilla extract.
Mix well on medium to low speed until the cake batter is smooth with no lumps. - Bake – Pour cake batter over the peaches in the cake pan. Spread it evenly. Shake the pan gently so the batter sinks between the slices.
Bake for about 45 – 50 minutes until the skewer inserted comes out clean.
- Cool slightly – Cool the pan on the cooling rack (wire rack) for only 5 minutes. You need to invert this cake while the sugar is still hot at the bottom of the peaches.
- Invert – Place a plate or serving platter on the cake pan – carefully hold the pan and plate steady while you flip the cake pan over.
- Cool completely – Once inverted, let the cake cool completely. This cake can be eaten warm or cold on its own or served with whipped cream or a scoop of vanilla ice cream.
Peach Upside Down Cake
This moist peach upside-down cake is the perfect summertime tea cake to make when stone fruits are in season. This homemade peach cake has fresh, ripe slices of peach cooked in the bottom of the batter with caramelized sugar. And the best part is that it's simple, easy, and uses my one-bowl vanilla cake recipe.
Video
Ingredients
- 300 g (4 med) Peaches
- 50 g (4 tbsp) White sugar
- 60 g (4 tbsp) Unsalted butter
- 170 g (6 oz) Unsalted butter
- 200 g (1 cup) White sugar
- 2 large Eggs
- 250 g (2 cups) All-purpose flour
- 1¼ tsp Baking powder
- ½ tsp Kosher salt
- 180 ml (¾ cup) Whole milk
- 1 tsp Vanilla extract
- ¼ tsp Nutmeg optional
Method
- Prep Peaches: Use a sharp utility knife to split the peaches in half, remove the seeds, and cut each half into 4 slices. (8 slices per peach)300 g Peaches
- For the fruit base – Place soft butter and sugar in a 9-inch round cake pan or 9-inch square pan– combine well. Spread evenly on the bottom of the pan, so you have a thin layer of butter/sugar under each peach slice. Arrange the peach slices over the mixture. You can overlap the slices, but not keep them to double overlap. Place in the refrigerator while you prepare the cake batter.60 g Unsalted butter , 170 g Unsalted butter
- Preheat oven at 350 °F / 180 °C / Gas Mark 4
- Cake batter – In the bowl of a stand mixer with the paddle attachment (or in a mixing bowl and whisk), add all cake ingredients: butter, sugar, eggs, flour, baking powder, salt, milk, and vanilla.50 g White sugar , 200 g White sugar , 2 large Eggs, 250 g All-purpose flour , 1¼ tsp Baking powder , ½ tsp Kosher salt , 180 ml Whole milk, 1 tsp Vanilla extract , ¼ tsp Nutmeg
- Bake – Pour the cake batter over the peaches in the cake pan. Spread it evenly, then gently shake the pan so the batter sinks between the slices. Bake for about 45 – 50 minutes until the skewer inserted comes out clean.
- Cool slightly : Place the pan on the cooling rack for only 5 minutes. This cake needs to be inverted while the sugar is still hot at the bottom of the peaches.
- Invert – Place a plate or serving platter on the cake pan. Carefully hold the pan and plate steady while you flip the cake pan over.Note – This is best done correctly, carefully, and quickly by an adult. The cake is hot, and the caramelized sugar juices on the bottom can cause severe burns if not done correctly.
- Cool completely – Once inverted, let the cake cool completely. This cake can be eaten warm or cold on its own or served with whipped cream.
Notes
- Use firm ripe peaches
- Invert while still warm
- Grease pan well
- Cool slightly before slicing
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use ripe but firm peaches so they hold their shape
- Grease the pan well and arrange peaches in one layer
- Don’t overmix the batter — keeps the cake soft
- Invert while still warm (within 10 minutes)
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Topping too runny | Not enough sugar or undercooked | Cook a bit longer until thick |
| Cake dry | Overbaked or overmixed | Check early, mix gently |
| Cake stuck in pan | Caramel cooled too much | Warm pan slightly, then invert |
| Peaches too soft | Overripe fruit | Use firm peaches |
Frequently asked questions
If properly stored, this upside-down peach cake will last for 2 days at room temperature. You can keep it in the fridge for up to 5 or 6 days. However, I doubt it will last as long as this is truly delicious.
Absolutely! This recipe is versatile and can be adapted with a variety of fruits such as plums, apricots, or even pineapple. Try my Upside-down Plum cake.
If you add chopped peaches to the batter, it will make the cake dense with the weight of the fruit instead of light and airy. Alternatively, try my peach crumble cake or blackberry nectarine/peach cake. Both have chopped peaches in the batter.
While we all love fresh fruits, the stone fruit season is oh-so short. I never get enough of these fruits. So, during the year, I have to use either canned or frozen. They all work great for this recipe, but here are a few tips for the best results.
Fresh – just core, cut, slice, and use in the recipe below. Do not leave cut peaches unused for long, as they discolor.
Canned – drain them well before you use them – any excess moisture will prevent the sugar from caramelizing.
Frozen – use them frozen. So they hold their shape when baked. Thawing them makes them softer and causes them to lose their shape.
While it is possible to use margarine or oil, the texture and flavor of the cake may be compromised. Stick to using butter for the best results.
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Your cakes are pure heaven, Veena! This beautiful upside down cake is an absolute beauty, tt has got some amazing flavor too. Peaches happen to be one of my favourite summer fruit, and what a great way of putting them to good use. My little one loved. The cake was so easy to make
Thank you so much Daniela. My kids love such cakes with fruits in them too. Thank you so much for lovely comment.
I keep seeing your cake and it is not a hardship. It looks so good and moist. I haven’t seen a lot of peaches around here yet but the minute they’re in season I’m making your reason. Your dishes always look so delicious!! I’m so glad you share your recipes. Have a great Independence Day Weekend.
Aww thank you so much Marisa. I’m so happy to hear you say that. I love peaches and these go down a treat. I do hope you try this one.
Talk about moist, this peach upside down cake is amazing and so easy to make too
Thank you Michelle. Yes, it sure is moist with all that peach syrup going back into it. Thanks for the feedback
I just love this cake! So light and the flavors are amazing! I love that you are using peaches. Seasonal and delicious!
Absolutely Eileen. These season fruits are always great for these dishes.
I love recipes that are simple and effortless. So win win in my opinion. This is really pretty and peaches sound great for an upside down cake.
Thank you Stephanie. It is pretty isn’t it and definitely so easy
With the stunning presentation, this makes it the perfect cake for entertaining….not to mention totally delicious too. Love when sometimes the most simple things are both beautiful and delicious. No need for stress in the kitchen.
That is so true Gloria – No stress in the kitchen.
This is a good dessert for summer. My family loves peaches and we usually end up with almost more than we can eat! This recipe will gave me one more way to use up that bounty!Everyone loved it so much. Thanks Veena
Absolutely Noel. I too always bring more than I need – my husband says Big Eyes Small Stomach!! I love using the rest of these types of yummmies.
You brought me so many childhood memories with yoru cake. My mom was used to bake one just like yours but she would use apples instead of peaches. I want a slice =)
Thank you Adriana. Happy to hear that. I think most moms make these fruit cakes. They have been going down generations – I remember my mom making these for tea and I remember my grand mom making these too! Now my kids have these. it’s a beautiful cycle- isn’t it? and these cakes will always be the star!
This cake looks terrific, I’d love a slice! Frosting is actually my least favorite part of the cake so this is right up my alley.
Than you Val. I know what you mean. We love simple such cakes too!
Absolutely loved making this cake. So much to love about this recipe! No poaching and peeling of the peaches – just let them be. I love that! Makes it so much easier. I like how you left it simple with just a dash of vanilla to let the peaches shine, I will try those spices you mentioned next time. I think they would be great here, too.
It was perfect with a cup of coffee! Love your recipes
Thank you, Sarah. I agree so much to love about this recipe, isn’t it? I do find that poaching and peeling the peaches can be time-consuming. So happy you enjoyed this recipe so much. Thanks for coming back to write this feedback.