Is there anything better than a slice of warm peach upside down cake? This recipe is easy to make and so delicious, you'll want to savor every bite! Plus, it's perfect for summertime entertaining.
Summer is my favorite time of year for produce. I love stocking up on all of the seasonal stone fruits and wonderful summer vegetables. I've created some of the best summer fruits with simple ingredients that just allow the fruit to shine. Heck, I created a whole cookbook about it!
This Fresh Peach Upside Down Cake is a classic southern dessert that is easy to make and always a hit with family and friends. I could not believe how easy this upside down peach cake was to make. With only a handful of ingredients, you can have a delicious and fresh summer dessert.
The key to this dish is to use ripe, juicy peaches, which will make all the difference in the final result. The peaches are the star of this show, and they are perfectly complemented by the sweet and sticky topping and moist cake.
WHY WE LOVE THIS EASY PEACH UPSIDE DOWN CAKE
- Perfect for summer. Peaches are in full season during the summer months, and this Peach Upside Down Cake is the perfect summer dessert.
- Absolutely indulgent. The sweetness of the fresh peaches pairs perfectly with the rich cake, and the addition of the brown sugar topping makes it even more irresistible. The brown sugar mixture melts down creating an almost caramel peach upside down cake.
- It's so easy to make! You don't need any special ingredients or equipment, and it comes together in just a few steps.
INGREDIENTS/SHOPPING LIST
- Melted Butter
- Brown sugar
- Ground cloves
- Sliced peaches (3-4 medium peaches)
- All-Purpose Flour
- Baking powder
- Salt
- White sugar
- Vanilla extract
- Eggs
- Buttermilk
SUBSTITUTIONS AND ADDITIONS
- Use any stone fruits: I've made this recipe with plums, apricots, and cherries. It's delicious every time. If you want to be extra fancy, serve with a scoop of vanilla ice cream.
- Use a cake mix: If you want to make this recipe even simpler, you can use a boxed cake mix instead of making the cake from scratch. Betty Crocker Pineapple Upside Down Cake Mix would be a good option.
- Buttermilk: If you don’t have any buttermilk, you can easily make some. All you need to do is mix 1 scant cup of milk with 1 tablespoon of white vinegar or lemon juice. Then, let it sit for 5-minutes before using.
- Flour- If you want to make this recipe gluten free, use a gluten free flour like Almond flour.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Mixing bowls
- 8 inch cake pan or cast-iron skillet
- Electric hand mixer
- Measuring cups and spoons
HOW TO MAKE EASY PEACH UPSIDE DOWN CAKE
Peach Upside Down Cake is the perfect way to enjoy summer's bounty. Follow the steps below for a quick and easy summer treat!
- First, preheat the oven to 350℉.
- Make your topping by melting your butter and mixing it with the brown sugar and cloves in a medium bowl.
- Spread the butter mixture topping into the bottom of a greased 8 inch cake pan. Then, arrange the peach slices on top. Set aside.
- Mix your dry ingredients (flour, baking powder, and salt) in a medium mixing bowl. Set aside.
- Next, beat the butter and sugar together in a large mixing bowl until light and fluffy. Then, add the vanilla and eggs. Beat until combined.
- Stir in the buttermilk. Finally, add the flour mixture and mix until combined.
- Spread the cake batter on top of the peach mixture.
- Bake the cake for 45-minute or until cake is a deep golden brown, in the center of the oven.
- Let cool on a wire rack, then flip onto a serving plate and enjoy!
TIPS
- Use room temperature ingredients. Let the eggs and butter sit on the counter for about 30-minutes before using. Room temperature butter and eggs work better in baked-goods.
- Use fresh peaches. This cake is best with fresh, ripe peaches. However frozen peaches will work well too! You can peel the sweet peaches (see notes below) or leave the skin on.
- Don’t over bake the cake. The cake is done when a toothpick inserted in the center of the cake and comes out clean.
STORAGE TIPS
- Keep leftover peach upside down cake refrigerated in an airtight container.
- Let the cake cool completely before wrapping it tightly in plastic wrap or foil.
- It will stay fresh for up to three days.
- If you want to keep it longer, you can freeze Peach Upside Down Cake for up to two months.
- Be sure to thaw the cake overnight in the refrigerator before serving.
- Peach Upside Down Cake is best served warm or at room temperature, so let it sit out for 30 minutes before serving if you've stored it in the refrigerator.
FREQUENTLY ASKED QUESTIONS
How long does this recipe take to make?
It will take you about 15-minutes to prep the cake and 45-minutes to bake it. So, this sweet cake recipe should be ready to enjoy in about an hour.
Can I use frozen peaches?
Frozen peaches can be used, but they will need to be thawed and drained before using them in the recipe. We recommend using fresh in season peaches whenever possible for the best flavor and texture.
What kind of peaches do I need?
You want to use ripe, but not too ripe, peaches for this recipe. If the peaches are too ripe, they will fall apart when you cook them. If they are not ripe enough, they will be too firm and won't have as much flavor.
How do I peel a peach?
To peel a peach, bring a pot of water to a boil in a small saucepan. Have a separate large bowl of ice water close by. Using a sharp knife, cut a small X at the bottom of the peach. Place 2-3 peaches in the boiling water for 1 minute. Transfer to the ice water for 3-4 minutes. After they have chilled for a couple of minutes, the skin should slide right off of the peach.
Can I use other fruit in this cake?
Yes, you can use other fruits such as apples, strawberries, pineapples, or blueberries. Simply prepare the fruit as directed in the recipe and proceed with making the cake batter and baking as directed.
OTHER PEACH RECIPES YOU MAY ENJOY
- Pineapple Upside Down Cheesecake Trifle
- Strawberry Shortcake Pudding Cups
- Blueberry Lemon Custard Cake
- Fresh Peach Pie
- ¼ cup butter
- ½ cup brown sugar
- 1 teaspoon ground cloves optional
- 2 cups sliced peaches 3-4 medium peaches
- 1 ¼ cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup buttermilk
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Preheat oven to 350º. Lightly spray an 8 or 9-inch round pan with non-stick cooking spray. Line the bottom of the pan with a parchment paper round.
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For the topping, melt butter, mix in brown sugar and cloves.
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Spread into the bottom of an 8-inch cake pan.
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Arrange peaches on top; set pan aside.
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For the cake, combine flour, baking powder, and salt, in a small bowl and set aside.
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Beat butter and sugar together until light and fluffy.
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Add vanilla and eggs, and beat until well combined.
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Stir in buttermilk, and lastly, the flour mixture.
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Spread cake batter on top of peach mixture, and bake in center of oven for 45 minutes or until a toothpick inserted in center comes out clean.
You can use homemade “buttermilk” by adding a tablespoon of lemon juice to regular milk, and letting it sit for a minute or two until it curdles.
You can also use frozen or canned peaches. if using canned, be sure to strain the liquids out.
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