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!

• Blueberry Peach Crumble
• Peach Raspberry Crumble
• Fresh Peach Pie
• Bourbon Peach Cobbler
• Peach Crumble

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

Print

Yield: 8 servings

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.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Regency Parchment Paper Liners for Round Cake Pans 8 inch diameter, 24 pack
• 
  Round Cake Pan, 8 Inches by 3 Inches
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 239mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Upside-Down Peach Cake appeared first on A Classic Twist.

This peach raspberry crumble is bursting with summer in every bite. It has a juicy peach filling topped with a crunchy buttery oat topping.

Raspberry Peach Crumble

There is nothing quite like the burst of flavor that comes from biting into a juicy peach. This raspberry and peach crumble will leave you absolutely smitten with its vibrant peach and raspberry flavors.

Let’s talk about that crumble topping. I use old-fashioned rolled oats, almond flour, all-purpose flour, sugar, and lots of butter to create a crunchy and buttery oat topping that bakes to perfection. I like adding almond flour to the topping because it adds a nutty flavor, however feel free to skip this and use all-purpose flour as a substitute.

The filling is the star of this dessert. You’ll taste the essence of summer in every bite of this peach and raspberry filling. I keep the filling simple by using fresh fruit, sugar, and some lemon juice to bring out the flavors of the fruit. Of course, a little cornstarch thickens it up perfectly. Feel free to use all-purpose flour as well as a thickener for the filling.

Celebrate summer by gathering around the table and enjoying bowls of this crumble with a scoop of vanilla ice cream. Always with a scoop of ice cream!

Peach Raspberry Crumble Ingredients

You only need a few fresh ingredients to make this summery crumble.

• fresh peaches
• fresh raspberries
• some granulated sugar
• brown sugar
• cornstarch
• a lemon
• old-fashioned rolled oats
• all-purpose flour
• almond meal
• butter (salted or unsalted)
• salt

How to Make Peach Raspberry Crumble

Start by preheating the oven to 375 degrees F and grease a 3-quart round or rectangular dish.

In a large bowl, toss the ingredients for the filling together until just combined.

Make sure all the cornstarch is well-tossed and incorporated.

Set aside while you make the topping.

Mix the rolled oats, flour, almond meal, sugars, and salt in a medium bowl.

Add in the melted butter and mix until clumps form.

You can use your hands to mix the mixture and clump some together.

Spoon the filling into the prepared dish and leave behind any gathered juices. It is important you leave behind the gathered juices.

Cover entirely with the topping.

Place the baking dish onto a baking sheet and bake for about 70 mins, until the fruit is bubbly in the center and edges and the topping is golden brown.

If needed, cover the baking dish with foil for the last 30 minutes of baking.

Let crumble and cool on a cooling rack until warm. Letting it sit will thicken the juices in the crumble.

Serve warm with a scoop of ice cream.

How to Store Raspberry and Peach Crumble

Store the crumble in an airtight container in your fridge for up to 3 days or in your freezer for up to 3 months. To reheat, bake at 375 degrees F until warmed through or heat in your microwave for a few minutes.

How do you know when peach crumble is done?

You can tell when a peach crumble is finished cooking by seeing if the fruit is bubbly in the center and the edges and topping are golden brown. This way you know the fruit is fully cooked through and the topping has the perfect amount of crunch.

Can I use frozen fruit to make a crumble?

Yes, you can use frozen fruit to make a fruit crumble but fresh is best. Fresh fruit has the best flavor that you can taste in every bite. It’s worth it to use fresh fruit in your crumble. If you’re making this in the winter or have frozen fruit to use up, it will still turn out great! Be sure to thaw out the frozen fruit and strain all the juices before using in this recipe.

More Crumble Recipes

I love making a crumble during the summer and below are a few that use seasonal fruits.

• Strawberry Crumble
• Blackberry Crumble
• Blueberry Crumble

What do you think of this fantastic raspberry peach crumble recipe? What would you serve with a bowl of this summer fruit crumble? 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 baking, friends!

Peach and Raspberry Crumble Recipe

Print

Yield: serves 6-8

Peach Raspberry Crumble

This peach raspberry crumble is bursting with summer in every bite. It has a juicy peach filling topped with a crunchy buttery oat topping.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

For the Filling:

Toggle ingredient group

• 4 cups fresh peeled and sliced peaches
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• zest and juice of 1/2 lemon

For the Crumble:

Toggle ingredient group

• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup almond meal
• 1/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, melted

Instructions

1. Preheat the oven to 375 degrees F. Grease a 3-quart round or rectangular dish.
2. In a large bowl, toss the ingredients for the filling until just combined. Make sure all the cornstarch is well-tossed. Set aside while you make the topping.
3. Mix the rolled oats, flour, almond meal, sugars, cinnamon and salt in a medium bowl. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
4. Spoon the filling into the prepared dish and leave behind any gathered juices. Cover entirely with the topping. Place the baking dish onto a baking sheet and bake for about 70 mins, until the fruit is bubbly in the center and edges and the topping is golden brown. If needed, cover the baking dish with foil for the last 30 minutes of baking.
5. Let crumble and cool on a cooling rack until warm. Serve warm with a scoop of ice cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Almond Meal/Flour, 16 Ounce
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 543Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 249mgCarbohydrates: 92gFiber: 7gSugar: 60gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Peach Raspberry Crumble appeared first on A Classic Twist.

This fresh peach pie recipe is sponsored by Bob’s Red Mill. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you! 

Fresh Peach Pie 

Happy July friends!

I have a fresh peach pie recipe to share with you that has a tender flaky crust with a delicious bourbon peach pie filling made with fresh peaches. 

This summer I am loving walking past all the fresh fruit in the stores. The aroma of the peaches inspired me to make a homemade peach pie. (more…)

The post Fresh Peach Pie appeared first on A Classic Twist.

Hi friends!! I have another refreshing summer drink for you. After this passionfruit paloma, you all made it very clear that you are a fan of refreshing summer drinks. Well, this peach paloma fits that club! It is sweet, fruity, and refreshing!

(more…)

The post Peach Paloma appeared first on A Classic Twist.

Happy Friday friends! We made it to Friday and for that, we deserve a cocktail for that. May I suggest this refreshing peach frose?? It is sweet, tangy, and perfect for humid summer days.

(more…)

The post Peach Frose appeared first on A Classic Twist.

Happy Friday! I hope you are all doing well and staying safe. I have a yummy frozen drink for you today, taking a break from sweet treats. With summer well underway and having to endure a week straight of humid 95+ (F) temperatures, I made several frozen cocktails at home. This frozen peach margarita was one of my favoritesandIcouldntwaitforyoutotryit. (more…)

The post Frozen Peach Margarita appeared first on A Classic Twist.