Upside-Down Peach Cake
This upside-down peach cake pairs the natural sweetness of ripe, summer peaches with the cozy warmth of cinnamon sugar. Thinly sliced peaches are layered over a dusting of cinnamon sugar, then topped with a cake batter flavored with vanilla and lemon zest. As the baked and cooled cake is flipped over, a spiral of cinnamon-scented caramelized peaches is revealed. Each bite of this soft and tender cake is a marriage of buttery richness and sweet, comforting peaches.
Peaches are one of my favorite summer fruits. You can’t beat the joy of eating a perfectly ripe peach and I love coming up with recipes that celebrate them in all of their goodness, like this cake!
I didn’t want to make just any kind of cake. I wanted to make one that really made these summer peaches shine! I felt an upside-down cake would be perfect for doing that.
If you don’t have fresh peaches you can substitute by using plums, nectarines, or apricots. I highly suggest going out of your way to use peaches.
This recipe is easy to make because we have important things to do over the summer, like hanging out at the pool! So there is no need to peel the peaches before using them in the cake. That alone saves you so much time.
There are a few other substitutes you can make if you don’t have the ingredients on hand. You can use an equal amount of plain unsweetened yogurt in place of the sour cream. I recommend using a thicker full fat yogurt or Greek yogurt as it will yield the richest flavor and softest texture. Yogurt and Greek yogurt will still give that tang that sour cream adds to the cake.
I do recommend using a springform pan to bake this cake since it will make the removal process much easier, plus the depth will prevent any batter spillage as the cake bakes. If you do not have one, a 9 or 10-inch cake pan that is at least 2 ½ to 3 inches deep can be used instead.
Are you drooling yet over this cake? It’s perfect for summer bbq’s. Enjoy sharing it with your family and friends!
Ingredients
- unsalted butter
- ground cinnamon
- granulated sugar & brown sugar
- a few medium ripe peaches
- all-purpose flour
- baking powder
- sea salt
- sour cream
- whole milk
- a lemon
- large eggs
- pure vanilla extract
How to Make Upside-Down Peach Cake
Preheat the oven. Use a tablespoon of the softened butter to grease the sides and bottom of a springform pan. Place a round of parchment in the bottom of the pan and grease it with butter as well. Make sure every surface of the pan and parchment is greased well with butter to keep the cake from sticking.
Mix together the ground cinnamon with some granulated sugar in a small bowl. Sprinkle the cinnamon sugar evenly over the bottom of the greased and lined pan.
Cut each peach in half and remove the stone. Then, cut each peach half into thin slices.
Starting from the outer edge of the pan and working inward in a spiral, arrange the peach slices over the cinnamon sugar. Overlap the slices as needed so that there are no gaps. Set the pan aside.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
Whisk together the sour cream and milk in a separate smaller bowl and set aside. Add a few tablespoons of the softened butter to a stand mixer.
Beat on medium-high with the paddle attachment until creamy. Add the remaining granulated sugar along with the brown sugar and lemon zest. Beat on medium to medium high until light and fluffy. Scrape down the sides of the bowl as needed to fully incorporate the sugar into the butter.
Add the eggs one at a time, fully incorporating each, then mix in the vanilla.
With the mixer on low, add half of the flour mixture, mixing until just combined. Add half of the sour cream and milk mixture, mixing until just combined. Repeat with the remaining flour mixture and sour cream mixture, mixing just long enough after each addition so that there are no longer dry pockets of flour remaining. The batter should be thick, creamy, and fairly smooth.
Pour the batter over the peaches, then carefully spread the batter into an even layer with an offset spatula making sure not to disturb the peach layer.
Bake the cake on the center rack of the pre-heated oven until the cake is pulling away from the sides of the pan and a tester inserted into the middle comes out clean.
Allow the cake to cool in the pan completely. Once cool, run a knife gently around the edge of the pan before releasing the ring.
Place a platter or large plate on top of the cake then carefully invert. Remove the bottom of the pan and peel off the parchment paper before slicing and serving.
How to Store
Cover any remaining cake with plastic wrap (or place it in an airtight container) and keep it in the fridge. Make sure to enjoy it within 3-4 days.
More Peach Recipes
Wondering what to do with all of your fresh peaches? These recipes are crowd pleasers!
What do you think of this amazing upside-down peach cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
Upside-Down Peach Cake Recipe
Upside-Down Peach Cake
This ppside-down peach cake pairs the natural sweetness of ripe, summer peaches with the cozy warmth of cinnamon sugar. Thinly sliced peaches are layered over a dusting of cinnamon sugar and then topped with a cake batter flavored with vanilla and lemon zest.
Ingredients
- 9 tablespoons unsalted butter, softened, divided
- ½ teaspoon ground cinnamon
- 1/2 cup + 2 tablespoons granulated sugar, divided
- 3 medium peaches, ripe but firm
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/3 cup sour cream, room temperature
- 1/3 cup whole milk, room temperature
- 1/2 cup brown sugar, packed
- 1 medium lemon, zested
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Use 1 tablespoon of the softened butter to grease the sides and bottom of a 9-inch springform pan. Place a round of parchment in the bottom of the pan and grease it with butter as well. Make sure every surface of the pan and parchment are greased well with butter to keep the cake from sticking.
- Mix together the ground cinnamon with 2 tablespoons of the granulated sugar in a small bowl. Sprinkle the cinnamon sugar evenly over the bottom of the greased and lined pan.
- Cut each peach in half and remove the stone. Then, cut each peach half into thin slices, about 1/16-inch thick. Starting from the outer edge of the pan and working inward in a spiral, arrange the peach slices over the cinnamon sugar. Overlap the slices as needed so that there are not any gaps. Set the pan aside.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside. Whisk together the sour cream and milk in a separate smaller bowl and set aside.
- Add 8 tablespoons of the softened butter to a stand mixer. Beat on medium high with the paddle attachment until creamy, about 1-2 minutes. Add the remaining ½ cup of granulated sugar along with the brown sugar and lemon zest. Beat on medium to medium high until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to fully incorporate the sugar into the butter. Add the eggs one at a time, fully incorporating each, then mix in the vanilla.
- With the mixer on low, add half of the flour mixture, mixing until just combined. Add half of the sour cream and milk mixture, mixing until just combined. Repeat with the remaining flour mixture and sour cream mixture, mixing just long enough after each addition so that there are no longer dry pockets of flour remaining. The batter should be thick, creamy, and fairly smooth.
- Pour the batter over the peaches, then carefully spread the batter into an even layer with an offset spatula making sure not to disturb the peach layer. Bake the cake for 35-45 minutes on the center rack of the pre-heated oven until the cake is pulling away from the sides of the pan and a tester inserted into the middle comes out clean.
- Allow the cake to cool in the pan completely. Once cool, run a knife gently around the edge of the pan before releasing the ring. Place a platter or large plate on top of the cake then carefully invert. Remove the bottom of the pan and peel off the parchment paper before slicing and serving.
Notes
Recipe Notes
A 10-inch springform pan can also be used here, but you will need to adjust the amount of peaches used since the surface area is a little larger. You’ll need 3-4 peaches total. Since the cake won’t be as thick, you can reduce the baking time to 25-35 minutes. The cake is ready when the sides are pulling away from the pan and a tester inserted into the middle comes out clean.
Recipe Tips
The cinnamon sugar mixture sprinkled on the bottom of the pan helps create a flavorful glaze for the peaches. I’ve tested the cake with cinnamon, cardamom, and ginger and cinnamon was my favorite!
I strongly recommend allowing the cake to cool fully before slicing as it really helps the cake set up and yields a tender, soft crumb.
Peaches that are ripe but still firm will yield the best results, both flavor and texture-wise. Avoid peaches that are too soft or have a mushy texture as they will not hold their shape in the oven.
Since every oven bakes differently, look for these key indicators to know when your cake is done: the sides of the cake are pulling away from the pan, the cake is turning golden brown, the center is fully set (not wobbly), and a tester inserted into the center comes out clean.
FAQ's
Can I use other fruits in this upside down cake? Yes, you can use plums, nectarines, or apricots for similar results.
Do I need to peel the peaches first? No, there is no need to peel the peaches before using them in the cake.
Can I use yogurt instead of sour cream? Yes, you can use an equal amount of plain unsweetened yogurt in place of the sour cream. I recommend using a thicker full fat yogurt or Greek yogurt as it will yield the richest flavor and softest texture.
What is the best way to store leftover cake? Cover any remaining cake with plastic wrap (or place it in an airtight container) and keep it in the fridge. Make sure to enjoy it within 3-4 days.
Can I bake this upside down cake in a different pan? A springform pan is preferred as it will make the removal process much easier, plus the depth will prevent any batter spillage as the cake bakes. In the event that you do not have one, a 9 or 10-inch cake pan that is at least 2 ½ to 3 inches deep can be used instead.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 239mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 5g