Peach Upside Down Cake

Why This Peach Upside Down Cake Is Unlike Any Other

• Fresh Yellow Peaches: I use ripe, in-season peaches (not canned!), so you get all the flavor and natural juiciness. By slicing the peaches thin and arranging them in a spiral, they cook just right—tender, but not mushy or waterlogged. Also, the stunning pattern of peaches on top of this cake makes it perfect for impressing at a dinner party or any summer get-together.
• Sour Cream: I love using sour cream here for extra moistness and a little tang that balances all the sweetness. It also makes the crumb super soft.
• Brown Sugar Glaze: Instead of baking the glaze under the fruit, I drizzle a quick brown sugar-cinnamon glaze over the finished cake. It gives you a shiny, sticky top (bottom?) and amps up the caramel vibes. This is one of those cakes that looks like it took hours, but really comes together with minimal effort. Ideal for last-minute potlucks, picnics, or whenever you want a beautiful dessert that celebrates summer peach season.

You'll Need These Ingredients:

My Best Tips for Peach Upside Down Cake

• Choose Ripe But Firm Peaches: I always use peaches that yield slightly to gentle pressure—too hard and they won’t soften, too soft and they’ll fall apart or release too much juice, making the cake soggy.
• Slice Evenly: Cut peaches into uniform, thin slices (about ¼-inch) so they cook at the same rate and create a neat pattern. Uneven slices can bake unevenly, leading to both mushy and undercooked spots.
• Tightly Arrange the Fruit (No Gaps!): Press peach slices firmly together in the pan with no visible gaps. The tighter the arrangement, the more beautiful and professional the top of your cake will look when inverted. Gaps can lead to uneven caramelization, make the cake look patchy, and allow batter to seep between the fruit, breaking up your design. Refer to my step-by-step photos below the recipe card for guidance.
• Slight Overlap is Best: Slightly overlap each peach slice as you arrange them—this helps prevent shifting when you pour the batter and ensures a seamless, full fruit layer on top.
• Use Parchment Paper: I always line the bottom of the pan with parchment to guarantee nothing sticks and the fruit releases cleanly.
• Spread Batter Gently: Spoon and spread the batter slowly over the peaches so you don’t disrupt your careful pattern. I use an offset spatula or the back of a spoon for control.
• Cool Just Enough Before Inverting: Let the peach upside down cake cool in the pan 15–20 minutes only. Invert too soon and the cake might break; wait too long and the caramel and fruit might start sticking to the pan.
• Check for Doneness Early: Start checking at 40 minutes as every oven is different. A toothpick should come out mostly clean—don’t overbake or the cake will dry out.
• Let Glaze Set Before Slicing: After drizzling the glaze, let it sit for 5–10 minutes for that shiny finish and so it doesn’t all run off when cutting.

How To Make Peach Upside Down Cake (Step-by-Step Photos)

• Preheat your oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
• Arrange peach slices in a tight, slightly overlapping pattern to cover the bottom completely.

• Combine wet ingredients: In a bowl, cream butter and sugars until fluffy, then beat in eggs, vanilla, and sour cream.

• Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.

• Add dry ingredients to wet in two parts, alternating with milk, and mix just until combined.

• Gently spread the batter over the peaches.
• Bake for 40–45 minutes, until a toothpick comes out clean.

• For the glaze, melt butter and brown sugar in a saucepan. Stir in milk and cinnamon, cook 30 seconds, then remove from heat. Make the glaze while the cake is baking in the oven. Cool briefly and drizzle over the cake.

• Cool the cake 15–20 minutes, then run a knife around the edge, invert onto a plate, and remove the parchment.

• Drizzle the cake with brown sugar glaze.