Buttery Peach Upside Down Cake

I didn’t try peach upside down cake until I was in my twenties, which feels kind of crazy now. My mom made pineapple upside down cake all the time when I was growing up, but she never thought to swap in peaches. I’m not sure why—maybe because the canned pineapple was just easier?

Once I finally made it with fresh peaches, though, I realized what I’d been missing. The fruit gets all caramelized with the brown sugar and butter at the bottom of the pan, and when you flip it over, you get this sweet, golden topping that’s way better than frosting. Plus, you probably already have most of these ingredients in your kitchen right now.

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What Kind of Peaches Should I Use?

Fresh peaches are definitely the way to go for this upside-down cake, and you’ll want to look for ones that are ripe but still firm enough to hold their shape during baking. If your peaches are too soft, they’ll turn mushy in the oven, and if they’re too hard, they won’t have that sweet, juicy flavor you’re after. Yellow peaches are the most common choice and work great, but white peaches will also give you a slightly sweeter, more floral taste if you can find them. When peaches aren’t in season, you can use frozen peach slices in a pinch – just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before arranging them in the pan.

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Options for Substitutions

This cake recipe is pretty forgiving when it comes to swaps:

• Fresh peaches: If fresh peaches aren’t in season, canned peaches work great – just drain them well and pat dry with paper towels before using. You can also try nectarines, plums, or even pineapple rings for a fun twist.
• Dark brown sugar: Light brown sugar or even regular granulated sugar will work fine for the topping. Dark brown just gives a slightly richer molasses flavor.
• Coconut oil: You can swap this with melted butter, vegetable oil, or canola oil. If using butter, the cake will have a slightly richer taste.
• Whole milk: Any milk you have works here – 2%, skim, or even non-dairy options like almond or oat milk are all fine substitutes.
• All-purpose flour: While all-purpose is best for this cake’s texture, you can use a 1:1 gluten-free baking flour if needed. Just don’t substitute with cake flour or bread flour as they’ll change the texture too much.

Watch Out for These Mistakes While Baking

The biggest mistake with upside-down cakes is flipping them too soon or too late – wait exactly 15 minutes after removing from the oven, as flipping too early causes the topping to slide off while waiting too long makes it stick to the pan.

When arranging your peach slices in the skillet, make sure they’re in a single, tight layer without gaps, since any empty spaces will leave holes in your finished cake’s top.

Don’t skip greasing the sides of your skillet even though the bottom has butter and sugar, and consider lining the pan with parchment paper for extra insurance against sticking.

Finally, resist the urge to open the oven door during baking – the temperature drop can cause your cake to sink in the middle, so just check for doneness with a toothpick at the 25-minute mark.

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What to Serve With Peach Upside Down Cake?

This cake is already pretty rich and sweet on its own, so I like to keep things simple and serve it with a scoop of vanilla ice cream or some fresh whipped cream on the side. The cold ice cream melting into the warm cake is really good, especially if you serve it right out of the oven. If you want to make it feel a bit fancier for guests, a dollop of mascarpone or crème fraîche adds a nice tangy contrast to the sweet peaches. You could also brew some coffee or tea to go alongside it, since the cake pairs really well with both.

Storage Instructions

Store: Keep your peach upside down cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 5 days, though the cake might lose a bit of its soft texture when cold.

Freeze: This cake freezes pretty well if you want to save some for later. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag for up to 2 months. Whole cakes can be frozen too, just make sure it’s wrapped really well.

Serve: If you’ve refrigerated or frozen the cake, let it sit at room temperature for about 30 minutes before serving. You can also warm individual slices in the microwave for about 15-20 seconds to bring back that fresh-baked feel and make the peaches extra juicy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 18-22 g
• Fat: 85-95 g
• Carbohydrates: 310-340 g

Ingredients

For the peach base:

• 3 tbsp unsalted butter
• 1/2 cup packed brown sugar
• 2 1/2 cups peaches (sliced into 1/2-inch thick wedges)

For the cake:

• 1 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup milk (room temperature)
• 1 tbsp vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup coconut oil (melted and cooled)
• 1 large egg

Step 1: Prepare the Oven and Mise en Place

• 2 1/2 cups peaches

Preheat your oven to 350°F.

While it heats, measure out all your ingredients and prepare your mise en place to streamline the baking process.

Slice your peaches into 1/2-inch thick wedges and set aside.

This upfront organization ensures you won’t scramble for ingredients while mixing the batter.

Step 2: Create the Caramelized Peach Base

• 3 tbsp unsalted butter
• 1/2 cup packed brown sugar
• 2 1/2 cups peaches

In a 9-inch cast iron skillet or similar oven-safe pan, melt the butter over medium heat, then add the packed brown sugar and cook for 2-5 minutes, stirring occasionally, until the mixture becomes fragrant and slightly caramelized.

Arrange the peach slices in a single layer over the caramel, pressing them gently into the mixture.

Remove the skillet from heat and let it cool slightly while you prepare the batter—this prevents the peaches from cooking and becoming mushy.

Step 3: Mix the Dry Ingredients

• 1 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Set this mixture aside—keeping dry ingredients separate prevents lumps and ensures even distribution of the leavening agents throughout your cake.

Step 4: Combine Wet Ingredients

• 3/4 cup milk
• 1 tbsp vanilla extract

In a small bowl, whisk together the room temperature milk and vanilla extract.

Set aside.

Using room temperature milk helps the batter emulsify properly and creates a more tender crumb.

Step 5: Cream Sugar and Oil, Then Build the Batter

• 3/4 cup granulated sugar
• 1/2 cup coconut oil
• 1 large egg
• dry ingredient mixture from Step 3
• wet ingredient mixture from Step 4

In a large mixing bowl, beat the granulated sugar and melted (but cooled) coconut oil together for about 3 minutes until well combined and slightly lighter in color.

Add the egg and beat until fully incorporated.

Now, add half of the dry ingredient mixture from Step 3 and stir just until combined, then add the wet ingredient mixture from Step 4 and stir gently, and finally add the remaining dry mixture, stirring for about 1 minute total until just combined.

I like to alternate between dry and wet ingredients this way because it prevents overmixing, which would develop gluten and make the cake tough.

Step 6: Assemble and Bake

• batter from Step 5
• peach base from Step 2

Carefully pour the batter from Step 5 over the caramelized peaches in the skillet, spreading it gently and evenly to cover all the fruit.

Place the skillet in your preheated 350°F oven and bake for 25-35 minutes, until the top is golden brown and a toothpick inserted into the cake portion (not the fruit) comes out clean or with just a few moist crumbs.

Step 7: Cool and Invert

Remove the skillet from the oven and let it cool for about 15 minutes—this allows the cake to set slightly while the caramel remains pliable for easy release.

Run a thin knife around the edges to loosen the cake, then carefully invert it onto a serving plate.

If any peaches stick to the skillet, gently place them back on top of the cake.

Serve while still warm to enjoy the cake at its best texture with the caramel sauce still slightly soft.

Buttery Peach Upside Down Cake

Delicious Buttery Peach Upside Down Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 slices

Calories 2150 kcal

Ingredients

  

For the peach base

• 3 tbsp unsalted butter
• 1/2 cup packed brown sugar
• 2 1/2 cups peaches (sliced into 1/2-inch thick wedges)

For the cake

• 1 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup milk (room temperature)
• 1 tbsp vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup coconut oil (melted and cooled)
• 1 large egg

Instructions

 

• Preheat your oven to 350°F. While it heats, measure out all your ingredients and prepare your mise en place to streamline the baking process. Slice your peaches into 1/2-inch thick wedges and set aside. This upfront organization ensures you won't scramble for ingredients while mixing the batter.
• In a 9-inch cast iron skillet or similar oven-safe pan, melt the butter over medium heat, then add the packed brown sugar and cook for 2-5 minutes, stirring occasionally, until the mixture becomes fragrant and slightly caramelized. Arrange the peach slices in a single layer over the caramel, pressing them gently into the mixture. Remove the skillet from heat and let it cool slightly while you prepare the batter—this prevents the peaches from cooking and becoming mushy.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set this mixture aside—keeping dry ingredients separate prevents lumps and ensures even distribution of the leavening agents throughout your cake.
• In a small bowl, whisk together the room temperature milk and vanilla extract. Set aside. Using room temperature milk helps the batter emulsify properly and creates a more tender crumb.
• In a large mixing bowl, beat the granulated sugar and melted (but cooled) coconut oil together for about 3 minutes until well combined and slightly lighter in color. Add the egg and beat until fully incorporated. Now, add half of the dry ingredient mixture from Step 3 and stir just until combined, then add the wet ingredient mixture from Step 4 and stir gently, and finally add the remaining dry mixture, stirring for about 1 minute total until just combined. I like to alternate between dry and wet ingredients this way because it prevents overmixing, which would develop gluten and make the cake tough.
• Carefully pour the batter from Step 5 over the caramelized peaches in the skillet, spreading it gently and evenly to cover all the fruit. Place the skillet in your preheated 350°F oven and bake for 25-35 minutes, until the top is golden brown and a toothpick inserted into the cake portion (not the fruit) comes out clean or with just a few moist crumbs.
• Remove the skillet from the oven and let it cool for about 15 minutes—this allows the cake to set slightly while the caramel remains pliable for easy release. Run a thin knife around the edges to loosen the cake, then carefully invert it onto a serving plate. If any peaches stick to the skillet, gently place them back on top of the cake. Serve while still warm to enjoy the cake at its best texture with the caramel sauce still slightly soft.