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Peach Upside-Down Cake

This Peach Upside-Down Cake features juicy peaches baked over a buttery brown sugar topping and tender vanilla cake. It's an easy golden summer dessert that's perfect served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 Slice
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Peach Topping
  • 3 –4 ripe peaches sliced
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • Pinch of salt
Cake
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
Optional for Serving
  • Vanilla ice cream
  • Whipped cream
  • Powdered sugar

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
  2. Wash, pit, and slice the peaches into approximately ¼-inch-thick slices.
  3. In a small saucepan over medium-low heat, melt the butter with the brown sugar.
  4. Stir in the lemon juice, cinnamon, and salt. Cook for 2–3 minutes until glossy and smooth.
  5. Pour the brown sugar mixture into the bottom of the prepared cake pan.
  6. Arrange the peach slices over the brown sugar mixture, slightly overlapping them.
  7. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  8. In a separate large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
  9. Beat in the eggs one at a time, then mix in the vanilla extract.
  10. Add one-third of the dry ingredients and mix gently.
  11. Add half of the milk and mix until just combined.
  12. Repeat with another third of the dry ingredients, the remaining milk, and the remaining dry ingredients.
  13. Spoon the batter carefully over the peaches and spread it evenly without disturbing the fruit.
  14. Bake for 40–50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs.
  15. Remove from the oven and cool in the pan for 10–15 minutes.
  16. Place a serving plate over the cake pan and carefully invert the cake.
  17. Slowly lift away the pan. If any peach slices remain in the pan, place them back onto the cake.
  18. Allow the cake to cool slightly before slicing.
  19. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Choose peaches that are ripe but still slightly firm.
Very soft peaches can release too much moisture during baking.
Peeling the peaches is optional.
Pat especially juicy peach slices dry before arranging them.
Don't overmix the cake batter.
Don't leave the baked cake in the pan too long before flipping, or the caramelized topping may stick.
A toothpick should be inserted into the cake portion, not directly into a peach.
Frozen peaches can be used after completely thawing and draining them.