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Fresh peach upside down cake tastes like summer! This classic cake is made from scratch, with a soft, tender cake and a golden, caramelized peach topping. It’s so simple to whip up: make the brown sugar topping on the stovetop and pour into your cake pan, then nestle in the fresh peach slices. Set it aside while you make the sour cream cake batter, then spread the batter over the peaches and bake!
This upside down peach cake is late-summer perfection! It’s the kind of dessert that makes the most of ripe, juicy fresh peaches, just like my peach cobbler recipe.
The cake is moist and fluffy with a light crumb thanks to cake flour, and the caramel notes from the brown sugar pair beautifully with the peaches for a generous layer of fruit topping. I love it served warm with a dollop of homemade whipped cream!
Peach Upside Down Cake Overview
Make the brown sugar topping on the stovetop, then pour into a round cake pan. Smooth into an even layer and top with peach slices. Set aside while you make the cake batter.
Cream together butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add egg and vanilla to the mixer bowl and beat until well combined.
Add flour mixture in two additions, alternating with sour cream.
Mix the batter just until incorporated, then spread it over the peaches and smooth the top. Tap the pan a few times to prevent air bubbles.
Bake the cake for 36 to 38 minutes, until golden and the edges are pulling away from the sides of the pan. Let the cake rest for 20 minutes on a wire rack to cool slightly.
Invert onto a rimmed serving platter or plate to catch any syrupy juices that run off the sides. That’s the best part!
More favorite peach desserts:
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Homemade Fresh Peach Upside Down Cake
- Prep Time: 25 minutes
- Cook Time: 36 minutes
- Total Time: 1 hour
- Yield: 1 8-inch cake
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Fresh peach upside down cake tastes like summer! This classic cake is made from scratch, with a soft, tender cake and a golden, caramelized peach topping. Recipe makes one 8-inch cake.
Ingredients
Topping
- 1/4 cup (56 g) unsalted butter
- 1/2 cup (100 g) light brown sugar
- pinch of salt
- 1 1/2 cups (240 g) peeled fresh sliced peaches (1/4″ thick)
Cake
- 1 1/4 cups (144 g) cake flour
- 3/4 tsp (3 g) baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp (84 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 2/3 cup (160 g) sour cream, at room temperature
Instructions
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Use a pastry brush or paper towel to spread softened butter evenly inside an 8-inch round, 2-inch high cake pan.
- Make topping: Melt butter in a saucepan over medium-low heat. Add brown sugar and salt, and whisk to combine. Continue whisking until the sugar melts and the mixture starts to bubble, about 1 minute.
- Pour brown sugar mixture into prepared cake pan and smooth into an even layer. Top with peach slices and set aside.
- Make cake: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat until well combined. Reduce speed to low and add flour mixture in two additions, alternating with sour cream (begin and end with flour mixture), just until incorporated.
- Spoon batter over the peach layer and smooth the top with an offset spatula. Tap pan sharply to remove air bubbles.
- Bake cake: Place cake pan on preheated baking sheet and bake for 36 to 38 minutes, until golden, the edges are pulling away from the sides of the pan, and a toothpick inserted in the center comes out clean or with a few crumbs (no wet batter).
- Remove cake from the oven and cool on a wire rack for 20 minutes. Invert onto a rimmed serving plate before slicing and serving.
- Store leftover cake tightly covered in the refrigerator overnight and rewarm before serving.
Notes
Peaches: I recommend freestone peaches (where the pit separates easily from the fruit), so you don’t have to wrestle the fruit away from the pit.
Peel and slice peaches: Score the fresh peaches with an X on the bottom. Blanch them in boiling water for about 30 seconds, then use a stainless steel spider kitchen strainer or slotted spoon to transfer them to an ice bath until cool enough to handle. Peel off the skin and use a sharp knife to cut into 1/4-inch slices.
Made this for a family gathering on Labor Day. My adult kids LOVED it, especially the “spiral”. It’s true that the top really does look like art. I am nowhere near an advanced baker, but this cake makes you look like a rockstar. The directions and photos were clear and detailed. I didn’t peel my peaches and it didn’t seem to matter. The crumb was soft & delicious. Will be making again for sure!!!!!
Absolutely stunning! Thank you so much for sharing, Kimberly! The spiral looks perfect! 🙂
This is SO GOOD! Such a delicious cake. I made it this afternoon for the first time, and it was a hit. Peachy Keen! ; ). Thank you, Laura, for a superb recipe.
Thanks so much for sharing this feedback, Rosie! 🙂
This cake is a perfect way to showcase ripe summer peaches, easy to make, and most importantly, delicious! Everyone loved it!
Gorgeous cake, Kevyn! Thanks so much for sharing! 🙂
I made this last night. It was phenomenal!!
Great to hear this, thank you Sarah!
This looks delish. Would love a low, side picture of the cake.
Thanks for your recipe!
Hi Anne, from the side the cake looks very similar to my lemon olive oil cake. Happy baking!
Hi Laura:
You were right. It did look the same as your olive oil cake. It turned out great and it was super yummy. My only problem was I should have used a higher sided pan, like you suggested, cause I lost some of the gooey yum of the topping. Only change I made is I did add some fresh peaches to the batter. I didn’t drain the juicy liquid, cause I have found living at 6000ft, I need a little extra moisture for my cakes.
Great recipe. Thank You.
Beautiful cake, thanks so much for sharing! Glad to hear this worked well for you at high altitude too. 🙂