Fresh peach upside down cake is summer on a plate. This classic, made from scratch, combines a tender sour-cream cake with a golden, caramelized brown sugar topping studded with ripe peach slices. The process is straightforward: make the brown sugar topping on the stovetop, pour it into an 8-inch round cake pan, arrange the peach slices, then spread the cake batter over the fruit and bake until golden. Serve warm for best flavor and texture.
This upside-down peach cake highlights juicy late-summer peaches and the deep caramel notes of brown sugar. Using cake flour gives the crumb a delicate, light texture while sour cream keeps the interior moist. It’s especially delightful served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Peach Upside Down Cake Overview
Start by preparing a brown sugar glaze on the stovetop and pouring it into an 8-inch round, 2-inch high cake pan. Arrange peeled, sliced peaches over the glaze in an even layer. Prepare the cake batter in a mixer, alternating the dry ingredients with sour cream so the batter remains tender. Spoon the batter over the peaches, smooth the top, and bake at 350°F (177°C) until the cake is set and the edges pull away from the pan. Let it rest briefly, then invert onto a rimmed serving platter to reveal the caramelized peach topping.
Creaming the butter and sugar until light and fluffy adds air to the batter for a tender cake crumb. Fold flour and leavening into the batter in two additions, alternating with sour cream to maintain moisture without overmixing. After baking, the brief rest allows the topping to set so it releases cleanly when inverted.
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 (about 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
- Preheat the oven to 350°F (177°C). Place a rimmed baking sheet lined with foil on the middle rack to catch any drips. Butter an 8-inch round cake pan (2 inches deep) using a pastry brush or paper towel to coat the interior evenly.
- Make the topping: In a small saucepan over medium-low heat, melt the butter. Add the light brown sugar and a pinch of salt, whisking until the sugar dissolves and the mixture begins to bubble, about 1 minute. Remove from heat.
- Pour the brown sugar mixture into the prepared pan and spread into an even layer. Arrange the peeled, sliced peaches in a single layer over the glaze. Set the pan aside while you make the batter.
- Make the cake batter: In a medium bowl whisk together cake flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the room-temperature butter and granulated sugar at medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined.
- Reduce mixer speed to low and add the flour mixture in two additions, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined—do not overmix to keep the crumb tender.
- Spoon the batter over the arranged peaches and smooth the top with an offset spatula. Tap the pan firmly a few times on the counter to release any large air bubbles.
- Bake on the preheated baking sheet for 36 to 38 minutes, or until the cake is golden, the edges pull away slightly from the pan, and a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Remove from the oven and let the cake cool on a wire rack for about 20 minutes. Run a knife around the pan edge if needed, then invert the cake onto a rimmed serving plate to catch any syrupy juices. Serve warm or at room temperature.
- Store leftovers tightly covered in the refrigerator and rewarm gently before serving. The cake is best within a day or two when peaches are freshest.
Notes
Peach selection: Freestone peaches are easiest to peel and slice because the pit separates from the fruit cleanly. Choose ripe but still firm peaches for best texture after baking.
Peeling tips: To peel easily, score an X at the bottom of each peach, blanch in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slip off easily. Slice into approximately 1/4-inch thick pieces.
Serving suggestions: This cake is excellent warm with a scoop of vanilla ice cream or a spoonful of whipped cream. The warm caramel sauce that forms during baking is part of the appeal—serve on a rimmed platter to catch any extra juices.
Other peach desserts to try
- Peach Crumb Cake
- Brown Sugar Peach Layer Cake
- Peach Almond Tart
- Flaky Peach Turnovers
