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Homemade Fresh Peach Upside Down Cake Recipe

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4.3 from 28 reviews

This Homemade Fresh Peach Upside Down Cake is a delightful and moist dessert featuring caramelized brown sugar and butter topping with fresh sliced peaches, baked to perfection with a tender cake batter. It’s a perfect seasonal treat that showcases the natural sweetness and juiciness of fresh peaches, combined with a light and fluffy textured cake base.

Ingredients

Topping

  • 1/4 cup (56 g) unsalted butter
  • 1/2 cup (100 g) light brown sugar
  • pinch of salt
  • 1 1/2 cups (240 g) peeled fresh sliced peaches (1/4″ thick)

Cake

  • 1 1/4 cups (144 g) cake flour
  • 3/4 tsp (3 g) baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp (84 g) unsalted butter, at room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg (50 g), at room temperature
  • 1 tsp (4 g) vanilla extract
  • 2/3 cup (160 g) sour cream, at room temperature

Instructions

  1. Prepare baking equipment: Place a rimmed baking sheet lined with foil in the oven and preheat the oven to 350°F (175°C). Using a pastry brush or paper towel, spread softened butter evenly inside an 8-inch round, 2-inch high cake pan to ensure the topping will not stick.
  2. Make the caramelized topping: In a saucepan over medium-low heat, melt 1/4 cup unsalted butter. Add 1/2 cup light brown sugar and a pinch of salt, whisking continuously until the sugar melts and the mixture starts to bubble, about 1 minute. Pour this brown sugar mixture into the prepared cake pan and smooth it into an even layer. Arrange the peeled fresh sliced peaches evenly on top of the sugar layer and set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 1/4 cups cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
  4. Cream butter and sugar: In a large mixing bowl, beat 6 tablespoons unsalted butter (room temperature) and 3/4 cup granulated sugar on medium speed until light and fluffy, which should take about 2 minutes. This aerates the batter for a tender crumb.
  5. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated and smooth.
  6. Combine dry ingredients and sour cream: Reduce mixer speed to low. Alternately add the flour mixture and 2/3 cup sour cream to the batter in two additions of each, beginning and ending with the flour mixture. Mix just until incorporated to avoid overmixing and toughening the cake.
  7. Assemble cake batter over topping: Spoon the batter evenly over the peach layer in the cake pan. Use an offset spatula to smooth the top for even baking. Tap the pan sharply on the counter to release any air bubbles trapped in the batter.
  8. Bake the cake: Carefully place the cake pan on the preheated baking sheet in the oven. Bake for 36 to 38 minutes or until the cake is golden brown, the edges start to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).
  9. Cool and invert: Remove the cake from the oven and allow it to cool on a wire rack for 20 minutes. Run a knife around the edges if needed, then invert the cake onto a rimmed serving plate so the peach topping is on top.
  10. Serve and store: Slice the cake and serve warm or at room temperature. Store any leftovers tightly covered in the refrigerator and gently rewarm before serving to restore the soft texture and flavors.

Notes

  • Use ripe, fresh peaches for the best flavor and juiciness.
  • Room temperature ingredients help create a smooth, well-emulsified batter.
  • Do not overmix the batter to maintain a tender cake crumb.
  • If peaches are not in season, canned peaches in juice (drained) can be used as a substitute.
  • Reheating leftovers briefly in the oven or microwave enhances softness and flavor.
  • Ensure the cake pan is well buttered to prevent sticking after inversion.

Find it online: https://justsosavory.com/homemade-fresh-peach-upside-down-cake-recipe/