This moist and delicious peach upside-down cake is the perfect way to enjoy fresh or frozen peaches!
The cake base is super simple to make with pantry ingredients. It comes out extra moist with a decadent topping of brown sugar peaches.
Everyone loves this cake and I love how easy it is to make.
A Delicious Any-Time Dessert
- This peach cake is really easy to make, perfect as a weeknight dessert!
- The cake base is made with simple ingredients and it’s both moist and delicious.
- This cake can be served warm or at room temperature and is perfect with a scoop of ice cream or some whipped cream.
- This cake is so pretty. It looks elegant and fancy, no one will ever guess how simple it is to bake!
Ingredients for Peach Upside-Down Cake
Peaches – Fresh, frozen, or even canned peaches can be used for this recipe. Drain canned or frozen peaches well, for best results.
Dairy – Butter, eggs, and buttermilk make the batter rich and creamy, moist and decadent. Try serving it with some whipped cream on top, or serve it with a scoop of vanilla or cookie dough no-churn ice cream.
Variations – Peach upside-down cake can be made using different types of fruit. Try using pears or apples. Prefer pineapple cake? Try this easy pineapple upside down cake.
How to Make Peach Upside-Down Cake
No frosting is necessary for this easy cake, just prep, cool, and serve.
- Arrange peaches in a cake pan with melted butter & brown sugar, per the recipe below.
- Mix up the batter & spread it over the peaches.
- Bake in a preheated oven until a toothpick comes out clean.
- Allow to cool slightly and then flip the cake over onto a plate.
This peach cake tastes best served fresh and eaten the same day. But it can be refrigerated for up to 3 days. Tightly cover or wrap it to keep the flavors fresh.
Peach upside-down cake can be made ahead. To make ahead, allow the cake to cool entirely, then wrap it in a double layer of plastic wrap and aluminum foil, or place it in an airtight container for up to 3 days. Remove the plastic wrap and gently warm the cake in a 300°F oven for 10-15 minutes if desired.
Peach cake can be frozen, but the fruit may brown a bit when it has defrosted. Simply cover it up with fresh peaches or a layer of whipped cream, and enjoy!
Did your family love this Peach Upside-Down Cake? Leave us a rating and a comment below!
Peach Upside Down Cake
- 2 fresh peaches peeled*, sliced ¼-inch
- 2 tablespoons flour
- ¼ cup butter
- ½ cup brown sugar
- ¾ cup sugar
- ¼ cup butter melted
- 1 egg
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- ⅔ cup buttermilk
- Preheat oven to 350°F.
- Place the butter and brown sugar into a 9" round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
- Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar. Set aside.
- Combine sugar & melted butter in a large bowl. Stir in egg.
- In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
- Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
- Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
- Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This looks like a great dessert for us. We both love peaches, I can use canned, and it makes a small enough amount for us to eat before it goes bad. I might just make this today. Thanks!
I can’t wait for you to try it Shannon! Enjoy!