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Peach Upside Down Cake

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Is anyone else utterly OBSESSED with peaches? They’re one of my favorite fruits to bake with, they just go all soft and sweet and absolutely delicious! This tasty peach upside down cake is so easy to make that even the most novice bakers will find it doable.

But don’t mistake simplicity for a lack of scrumptiousness, this combination of moist sponge cake with caramelized peach is the perfect tea time snack or after-dinner dessert – ESPECIALLY when served with ice cream. Delicious!

If you’re on an upside down cake roll (see what I did there?) you should definitely try out my strawberry rhubarb upside down cake too.

Peach Upside Down Cake
Peach Upside Down Cake

What Exactly is Upside Down Cake?!

If you’ve never made an upside down cake before you’d be forgiven for being confused, but this cake is actually named quite literally! It’s baked with the toppings on the bottom of the pan and when it’s ready you flip it upside down to serve right side up (a bit of a tongue twister there).

This cooking method gives you a crust that’s delicious caramelized and browned whilst keeping the inside of the cake super soft. If you’ve never tried upside down cake before, get ready for a treat!

How to Make Peach Upside Down Cake

  1. Cover the bottom of the pan with the brown sugar and melted butter mix.
  2. Place the peaches and raspberries on top.
  3. Whisk together the dry ingredients of the cake batter.
  4. Add the remaining ingredients into the bowl and then combine everything with a hand mixer.
  5. Pour the batter gently onto the fruit.
  6. Bake in the oven for 25 minutes. You can also check if it’s ready by inserting a toothpick into the center of the cake (if it comes out clean it’s done!).
  7. Remove from the oven and place on a wire cooling rack for 5 minutes. Loosen the sides then carefully flip your cake onto a platter.
  8. Serve and enjoy!

How Do You Peel Peaches?

This might seem like something you should know, but you wouldn’t usually peel a peach, right? Not if you’re just snacking on one at lunch. Peeling peaches is really super simple to do though, so don’t worry about this part at all. Just cut an X on the bottom of each peach and heat some water in a large pot until it’s boiling. Then fill another bowl with some water and ice cubes to make a water bath.

Add a few peaches to boiling water for about a minute and then place them in the ice bath to cool. Once they’ve cooled completely you’ll see the skin start to come off around the X you made. Easy!

Add Something Extra to Your Peach Upside Down Cake

Once you’ve tried making this a few times you might want to get a bit adventurous! I personally love adding some extra mix-ins like some chocolate chips, peanut butter chips, or dried fruit for added sweetness. Go on, go rogue!

Got Some Leftover Peaches?

If you still have a pantry full of peaches why not try out my peaches & cream pie! Or if you’re in the mood for a refreshing cocktail, this sparkling peach sangria is always a winner.

Now, you are all going to ask where I found peaches this time of year and the answer is Costco, of course! Yup, they had peaches galore last time I was in and I thought that I would get one last taste of summer before we have to wait for peaches to come around again, so we bought a case and ate them fresh and baked with them. You can always use frozen sliced peaches in this recipe as well if you are really wanting that summery taste in the middle of winter.

Happy baking!

Love,

Karlynn

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Peach Upside Down Cake

This peach upside down cake is fast, easy and perfect way to enjoy peaches in a dessert! Add some raspberries for a delicious tangy pop of flavor!

Prep Time
20 minutes
Cook Time
25 minutes
Course
Dessert
Cuisine
American
Servings
8
Calories
336
Author
Karlynn Johnston

Ingredients

  • 2 peaches, peeled, pitted and sliced
  • 1/2 cup fresh raspberries optional but delicious!
  • 1/2 cup brown sugar
  • 1/4 cup salted butter melted

Cake Batter

  • 1 1/3 cups all purpose flour
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 °F. Grease a 9 inch round pan with butter.

  2. Combine the brown sugar and the melted butter and spread out into the bottom of the pan.

  3. Place the peaches and raspberries in a single layer on top of the butter mixture.

  4. Whisk together the dry ingredients of the cake batter.

  5. Add the remaining ingredients into the bowl and then with a hand mixer, combine on medium speed for one minute, until everything was just combined.

  6. Pour the batter gently onto the fruit, trying not to disturb it on the bottom. Tap the pan on the counter several times to get air bubbles out.

  7. Bake in the oven for 25 minutes or until a toothpick inserted comes out clean. Try not to over bake this or it will dry out!

  8. Remove from the oven and place on a wire cooling rack for 5 minutes. Loosen the sides then turn out carefully onto a plate.

  9. Serve and enjoy!

Recipe Notes

You can add in whatever fruit you want to this on the bottom!

Nutrition Information

Calories: 336kcal, Carbohydrates: 52g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 53mg, Sodium: 269mg, Potassium: 259mg, Fiber: 2g, Sugar: 35g, Vitamin A: 539IU, Vitamin C: 4mg, Calcium: 91mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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