It's August. The days are long and the sun is shining bright. And peaches are in season. That means it's time to make a peach upside down cake!
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On a hot day, biting into a ripe peach with the juices running down your arm, is the epitome of summer. This time of year, peaches are at peak ripeness and sweetness.
While I don't necessarily eat much cake in the summer months, a cake with fruit is a different story altogether. Whether it's my berry chantilly cake, peach cobbler pound cake, or this peach upside down cake, I've got you covered for summertime cakes.
This dessert is really easy to make and you'll be slicing up a big piece within the hour.
🧾 Ingredients
Cake
- Salted butter
- Granulated sugar
- Cake flour (or all purpose flour)
- Baking powder
- Eggs
- Whole milk
- Vanilla extract
- Nutmeg
Peaches and simple syrup
- Ripe freestone or cling-free peaches
- Dark brown sugar, packed
- Water
Topping
See the recipe card below for full list of ingredients and their measurements.
🥄 Make the simple syrup
First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened. Let cool a few minutes.
🥣 Mix the cake batter
Preheat oven to 350°F.
Using a stand mixer with flat beater attachment, cream butter and sugar for five minutes. Then, add eggs one at a time until incorporated, then vanilla, then milk.
In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.
🍑 Layer the cake pan
Grease an 8" round pan with butter. Lay peaches in the bottom of the pan in a spiral design.
Next, pour simple syrup over the peaches.
Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.
⏲️ Baking
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before inverting onto a serving plate. Serve warm with homemade whipped cream.
Love desserts? Check out a few more of our delicious recipes now!
- Peach Mango Turnovers
- Peach Shortcake
- Berry Chantilly Cake
- Fresh Fruit Tart
- Best Banana Nut Bread
- Lemon Raspberry Cheesecake Bars
- Homemade Cinnamon Rolls
Did you make this Peach Upside Down Cake? Let us know in the comments below!
📝 Recipe
Peach Upside Down Cake
Ingredients
Cake
- 6 tablespoons salted butter, at room temperature
- ¾ cup granulated sugar
- 1 cup cake flour (or all purpose flour), sifted
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
Peaches and Simple Syrup
- 2-3 ripe freestone or cling-free peaches, sliced into thin wedges
- ½ cup dark brown sugar, packed
- ½ cup water
Topping
Instructions
- First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened. Let cool a few minutes.½ cup dark brown sugar, packed½ cup water
- Preheat oven to 350°F.
- Using a KitchenAid stand mixer with flat beater attachment, cream butter and sugar for five minutes.6 tablespoons salted butter, at room temperature¾ cup granulated sugar
- Then, add eggs one at a time until incorporated, then vanilla, then milk.2 large eggs, at room temperature1 teaspoon vanilla extract½ cup whole milk
- In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.1 cup cake flour (or all purpose flour), sifted1 teaspoon baking powder⅛ teaspoon nutmeg
- Grease an 8″ round pan with butter. Lay peaches in the bottom of the pan in a spiral design.2-3 ripe freestone or cling-free peaches, sliced into thin wedges
- Next, pour simple syrup over the peaches.
- Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before inverting into serving plate. Serve warm with homemade whipped cream.Homemade whipped cream
Notes
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Zara says
Looks delicious. Thanks!
maplewoodroad says
Thanks & enjoy! 🙂
Evan says
I made tonight. It was delicious with some vanilla ice cream.
maplewoodroad says
Yum! Thanks! 🙂
Geralyn says
Substitution: Almond extract for Vanilla , needed longer bake time
maplewoodroad says
Good to know! Thanks! 🙂