Whenever peaches are at their best, or I have a lot of fresh peaches in the freezer, I make this heavenly homemade peach upside down cake.
Pin this now to find it later
Pin ItWhile I love to make this upside down cake as often as I can, there are still a lot of super yummy upside cake recipes I make as fruit comes in and out of season (or if I have a lot of a specific fruit at home).
Here are some of my other favorites that you’ll love: Pineapple Upside Down Cake, Strawberry Upside Down Cake, Blueberry Upside Down Cake, Pecan Upside Down Cake
Upside Down Cake
Strawberry Upside Down Cake
Upside Down Cake
Pecan Upside Down Cake
Upside Down Cake
Pineapple Upside Down Cake
Upside Down Cake
Blueberry Upside Down Cake
How to Make Peach Upside Down Cake
- Make the Caramel Sauce. Cook sugar until golden, stir in orange juice, then pour into a greased pan. Arrange peach slices over the caramel.
- Make the Cake Batter. Whisk flour, baking powder, and nutmeg. Cream butter and sugar, beat in eggs, then mix in dry ingredients until smooth.
- Bake and Flip Over. Spread batter over peaches and bake at 350°F for 30–35 minutes. Cool 10 minutes, then invert onto a plate and serve warm.
(Related: Peach Cobbler)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Bake the peach upside down cake a day in advance, cool completely, then cover tightly with plastic wrap. Invert just before serving.
To Store: Keep covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature or warm slightly before serving.
To Freeze: Wrap cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
P.S. If you want to make another super easy peach cake recipe to switch it up, you’ll also really love this peach dump cake: https://nurturedhomes.com/peach-dump-cake
Peach Upside Down Cake
Ingredients
For the caramel topping:
- ½ cup sugar
- ¼ cup freshly squeezed orange juice
For the upside down cake:
- 1 stick unsalted butter, softened
- ¾ cup sugar
- 3 large, ripe peaches, peeled and sliced
- 1 cup all-purpose flour
- ¾ tsp baking powder
- ¼ tsp ground nutmeg
- 3 eggs
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake or pie pan and line the bottom with parchment paper.
- In a small saucepan over medium heat, melt ½ cup of sugar, stirring occasionally, until it turns golden and syrupy.
- Slowly pour in the orange juice, stir gently, and cook for about 1 minute, until the mixture is smooth and slightly thickened Pour the caramel into the bottom of the prepared pan and swirl to coat evenly.
- Arrange the peach slices over the caramel in a circular pattern, slightly overlapping.
- In a bowl, whisk together the flour, baking powder, and ground nutmeg. In a separate bowl, cream the softened butter and remaining ¾ cup of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually mix in the dry ingredients until a smooth batter forms.
- Gently spoon the batter over the peaches and smooth the top with a spatula. Bake for about 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Carefully invert onto a serving plate while still warm. Remove the parchment paper and let cool slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
