Peach Upside Down Cake

This Peach Upside Down Cake is a true summer showstopper: juicy peaches caramelized under a buttery, tender cake, then flipped to reveal a gorgeous golden topping. The brown sugar glaze makes everything even dreamier!

Course Dessert

Cuisine American

Keyword peach upside down cake

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 342kcal

Author Julia

Ingredients

Peach cake

3 medium ripe peaches thinly sliced
½ cup unsalted butter softened
½ cup granulated sugar
¼ cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1¼ cups all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup whole milk

Brown sugar glaze

4 tablespoons unsalted butter
½ cup light brown sugar packed
¼ teaspoon cinnamon
1 tablespoon milk

US Customary - Metric

Instructions

For the cake

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or springform pan, cut out a circle of parchment paper to place in the bottom of the pan.
Arrange the peach slices in a spiral, starting in the center of the pan and slightly overlapping. Cover the entire bottom of the pan in an even layer. Set aside.
In a large mixing bowl with a hand mixer, cream the softened butter and sugars until light and fluffy.
Beat in the eggs, then add the vanilla and sour cream. Mix until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry mixture to the wet ingredients in two parts, alternating with the milk. Mix just until combined.
Gently spoon the batter over the peach layer and smooth it out evenly.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
Let the cake cool in the pan for 15–20 minutes.
Run a knife around the edge, place a plate over the top, and carefully invert the cake. Lift the pan away gently. Remove the parchment paper.

For the brown sugar glaze

In a small saucepan over medium heat, melt butter and brown sugar together, stirring until smooth. Add the milk and cinnamon, cook for another 30 seconds. Remove from heat and let it cool for 2–3 minutes, then drizzle over the inverted cake for a shiny, caramel-kissed finish.

Notes

Room Temp Ingredients: I always bring my butter, eggs, and sour cream to room temp for the fluffiest cake texture.
Even Slicing & Arranging: Thin, evenly cut peaches = even cooking. Spiral them out from the center for that classic look.
No Sticking: Let the cake cool just 15-20 minutes before inverting. Too soon and it might fall apart; too late and the caramel gets sticky and might glue to the pan.

Storage, Reheating, Freezing, & Make Ahead

Storage: Keep leftover cake covered at room temp for up to 1 day, or refrigerate for up to 4 days.
Reheating: Warm individual slices in the microwave for about 10-15 seconds to bring back that just-baked softness. It's also quite nice when eaten cold.
Freezing: Wrap the fully cooled peach upside down cake tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.
Make Ahead: Bake the cake a day ahead and store (un-glazed) in the fridge. Drizzle the glaze just before serving for the best look and texture.

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