If you’re looking for a show-stopping dessert that captures the irresistible taste of late summer, look no further than this Peach Upside Down Cake. This beauty delivers a golden blanket of tender, caramelized peaches on top of a buttery, moist crumb that tastes as sunny as it looks. Whether you have sweet, in-season peaches or just want to bring a splash of summer to your table, this luscious cake will charm anyone at first glance—and even more at first bite.

Peach Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

The list is delightfully simple, yet every ingredient plays an important role in making your Peach Upside Down Cake truly memorable. From juicy peaches for that signature topping to the creamy blend of butter, yogurt, and milk, each item brings its own magic to the party. Here’s what makes each component essential:

Ripe Peaches: Select peaches that yield slightly to pressure for the juiciest, sweetest flavor and a beautiful golden color when baked.
Unsalted Butter: Essential for both the rich cake base and the luscious fruit topping; make sure it’s at room temperature for easy creaming.
Granulated Sugar: Adds light sweetness while helping the peaches caramelize to glossy perfection.
Light Brown Sugar: Brings extra caramel notes and deeper color to the peach layer topping.
Large Eggs: Provide structure and moisture, ensuring your cake holds together and stays silky.
Vanilla Extract: Infuses the cake with a warm, aromatic undertone that complements the peaches beautifully.
All-Purpose Flour: The backbone of your cake’s texture; gives a soft, tender crumb.
Baking Powder: Helps the cake rise to a dreamy, pillowy height.
Salt: Just a dash brings out the natural sweetness of the peaches and balances all the flavors.
Milk: Adds moisture without weighing the cake down.
Yogurt: The secret ingredient for a slight tang and added tenderness in every bite.

How to Make Peach Upside Down Cake

Step 1: Prep Your Pan

Start your Peach Upside Down Cake adventure by preheating your oven to 350°F. Line the bottom of a 9-inch round pan (if you have a springform, now’s the time to use it!) with parchment paper, then thoroughly butter or grease both the sides of the pan and the parchment. This step guarantees a smooth release and that signature glossy, peachy top when you invert your masterpiece.

Step 2: Layer the Peaches

Pit and slice your peaches into elegant halfmoons. Begin at the center of your pan, arranging the slices in an outward spiral. Don’t be afraid to work them snugly together—fill any gaps so every piece is as breathtaking as the last. When you’ve finished, set the pan aside and resist sneaking a taste!

Step 3: Cream Butter and Sugars

In your stand mixer fitted with the whisk, beat your room temp butter, granulated sugar, and brown sugar together on medium-high. The goal is a pale, fluffy mixture—the kind that makes you want to swipe a finger through the bowl. This creates the perfect light foundation for your Peach Upside Down Cake.

Step 4: Add Eggs and Vanilla

Scrape down the sides, then add in the vanilla extract followed by the eggs, one at a time. Beat on high until everything is smooth, airy, and looks like the best vanilla pudding you’ve never tasted. This step packs in flavor and gives your cake a lovely lift.

Step 5: Mix Dry Ingredients

In a separate bowl, quickly whisk together the flour, baking powder, and salt. Mixing the dry ingredients first means you won’t overwork the batter later—a key trick for keeping your Peach Upside Down Cake delightfully tender.

Step 6: Combine and Finish the Batter

Add half your dry mix to the butter mixture and blend until just combined. Next, pour in the milk and yogurt and give it another gentle mix. Finally, fold in the remaining dry ingredients, stopping as soon as any streaks of flour disappear. Resist the urge to overmix—less is more for that perfect crumb!

Step 7: Bake

Carefully spoon your batter over the arranged peaches, smoothing it gently to the pan’s edges so as not to disrupt your pretty arrangement. Bake for 30 to 40 minutes, or until a knife inserted into the center comes out clean and the kitchen smells like pure summer delight.

Step 8: Cool and Flip

This is the moment of truth! Let the cake cool completely in the pan, then run a knife around the edge before placing a plate over the pan and flipping it upside down. Remove the pan and parchment to reveal your glistening Peach Upside Down Cake—bonus points if you don’t gasp in delight!

How to Serve Peach Upside Down Cake

Garnishes

Let your Peach Upside Down Cake shine with a finishing touch of lightly whipped cream, a sprinkle of powdered sugar, or a scattering of fresh peach slices for extra color and elegance. A few mint leaves add a pop of freshness if you’re feeling playful!

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a big dollop of Greek yogurt for those who love a tart contrast. For brunch, try serving it alongside fresh berries or a lightly dressed fruit salad to balance out the sweetness.

Creative Ways to Present

If you want to impress, serve individual slices on colorful dessert plates, or go rustic by bringing the whole cake to the table and letting everyone take their own generous serving. For parties, cut the cake into smaller wedges and top each with a tiny swirl of whipped cream—mini peach upside down trifles, anyone?

Make Ahead and Storage

Storing Leftovers

After enjoying your Peach Upside Down Cake, cover any leftovers tightly with plastic wrap or foil and store at room temperature for up to two days. The flavors meld and deepen, making the cake just as scrumptious the next day (if you have any left!).

Freezing

Want to save some sunshine for later? You can freeze the cooled Peach Upside Down Cake by wrapping slices individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep beautifully for up to two months—just thaw at room temperature before serving.

Reheating

To recapture that fresh-from-the-oven magic, warm individual slices in the microwave for 15 to 20 seconds, or pop larger portions in the oven at 300°F for 10 minutes. This revives the cake’s texture and brings that lovely peach aroma right back.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If fresh peaches aren’t available, canned (well-drained) or frozen (thawed and patted dry) peaches work well. Just note that the flavor and texture might shift slightly, but your Peach Upside Down Cake will still be absolutely delicious.

What if I don’t have yogurt on hand?

No yogurt? No problem! Substitute with sour cream or buttermilk for similar tenderness and tang. Even a plant-based yogurt will work wonderfully for a dairy-free twist.

Can I make this cake gluten-free?

Yes, a cup-for-cup gluten-free flour blend works seamlessly in this Peach Upside Down Cake recipe. Be careful not to overmix, and check for doneness a few minutes early as baking times may vary.

How do I prevent the peaches from sticking to the pan?

Thorough greasing and using parchment on the bottom are the keys! If you’re worried, you can add a thin layer of butter and sugar over the parchment before layering the peaches to make the flip even smoother.

Can I make Peach Upside Down Cake ahead for a party?

Definitely! The cake can be made a day in advance; just keep it tightly covered and at room temperature. In fact, allowing it to rest overnight lets the flavors mingle even more—your guests will never guess it wasn’t baked that day.

Final Thoughts

This Peach Upside Down Cake captures the spirit of summer in every bite. It’s easy enough for a weekend project but elegant enough to steal the show at any gathering. Give it a try soon—I have a feeling it’ll become your go-to whenever peaches are in season (and even when they aren’t!). Happy baking, friend!