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Top-down view of Peach Upside Down Cake, with three slices.
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Peach Upside-Down Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

My Peach Upside-Down Cake recipe turns juicy summer peaches into a stunning caramelized dessert with a moist almond cake base.

Servings: 8 slices
Author: Gemma Stafford
Ingredients
Peach Topping
  • ½ cup (3 oz/85 g) dark brown sugar
  • ¼ cup (2 oz/57 g) butter
  • ¼ teaspoon salt
  • 3 large firm ripe peaches (1 lb/450 g), sliced ¼ inch (6 mm) thick
Peach Upside-Down Cake Batter
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • ½ cup (2 oz/57 g) almond flour
  • 2 teaspoons baking powder
  • ½ cup (4 oz/115 g) butter , softened
  • 1 ½ cups (12 oz/340 g) granulated sugar
  • ½ teaspoon salt
  • 3 large eggs , at room temperature
  • 1 cup (8 fl oz/240 ml) whole milk
  • 1 teaspoon vanilla extract
Instructions
To Make the Peach Topping
  1. Preheat the oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set aside.
  2. In a small saucepan, warm the brown sugar, butter and salt over medium-low heat until melted and simmering, then pour evenly into the pan.
  3. Arrange the peach slices in a tight circular pattern over the brown sugar syrup, starting from the center and working outward. Set aside.
To Make the Peach Upside Down Cake
  1. In a medium bowl, mix together the all-purpose flour, almond flour, and baking powder. Set aside.

  2. In a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream the butter, sugar, and salt on medium speed for 2 minutes, until well combined.

  3. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla until combined.

  4. Switch to low speed and add the dry ingredients, mixing until just incorporated.

  5. Gently spread the batter evenly over the peaches.
To Bake the Peach Upside-Down Cake
  1. Bake for 50–60 minutes, or until a tester inserted in the center comes out clean.

  2. Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate.

  3. After one minute, carefully lift off the pan and then let cool for at least 20 minutes.
To Serve and Store the Peach Upside-Down Cake

  1. Enjoy warm with Vanilla Ice Cream! Store leftovers in an airtight container in the refrigerator for up to 2 days.

Recipe Notes
  • Use ripe, but firm, peaches.  They'll hold their shape when baked—overly ripe peaches will add too much juice, making the cake soggy. 
  • Slice the peaches evenly. This ensures the neatest presentation and perfect peach upside.
  • Arrange the fruit slices tightly. This prevents gaps when the cake bakes, creating an even, attractive top.
  • Cream butter for two minutes only. In many cake recipes, it's important to cream the butter on medium-high speed for a longer time, but for this cake, I recommend a shorter creaming time to incorporate less air into the batter. This shorter creaming time creates the proper cake texture that holds up well to the juicy peaches.
  • Make your own almond flour. If you don’t have almond flour, learn how to easily make your own here.
  • Don’t overmix the batter.  Once the flour is added, mix just until combined to keep the crumb tender.
  • Check your pan height. Most cake pans are 2 inches (5 cm) high, and you need that height because this cake rises all the way to the top.
    • If your cake pan is shallower, you can bake this in a higher-sided springform pan: butter the pan and line ¾ of the way up the sides with parchment to stop any syrup from leaking. Bake on a lined baking sheet to catch any drips.
  • Turn the pan over after 10 minutes. Do not let it sit for too long before inverting so that the cake releases easily.
  • Invert your pan if the cake is sticking. Let it sit inverted for a minute, and the fruit will release naturally.
  • I don't advise freezing this cake. When the cake defrosts, the thawed fruit will make it soggy.