Peach Upside Down Cake

Peach Upside Down Cake 1 Peach Upside Down Cake 2

Peach Upside Down Cake 3


Happy Friday, readers! I hope you have big plans to spend time with your mother this weekend and show her how much you love her! And what better way to do that than to cook a delicious peach upside down cake?! She will love you. I mean, hopefully she already does, but she will love that you made this yummy cake in her honor.

It’s just now getting into peach season here in Alabama, but mid-summer is when our peaches are at their best! I feel sorry for people who don’t live in the south and never get to enjoy what a real good peach tastes like. The actual cake part of this dessert is only mildly sweet. It’s more like a sweet bread than a cake, making it pretty light instead of super rich. You’ll definitely want some good quality peaches for this dish! Also, you should know that a cast iron skillet would actually be best for this dish for caramelizing the brown sugar. Unfortunately my skillet was too small so I had to use a 9 inch cake pan. It works, but if you have an iron skillet, use it!

Peach Upside Down Cake

Yields: 8-10 servings

Peach Upside Down Cake


  • 3 tbsp unsalted butter
  • 3/4 cup light brown sugar
  • 3-4 large peaches, peeled and sliced thick (like 3/4-inch thick)
  • cake:
  • 8 tbsps unsalted butter, softened
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk, room temperature


  1. Place 3 tablespoons of unsalted butter and the light brown sugar in skillet over high heat and stir until the sugar has melted. It should begin to bubble, at which point you should remove it from the heat and let it cool.
  2. Place the peach slices down in the pan in a radial pattern (just make it look nice). Preheat the oven to 350°F while you make the cake batter.
  3. Beat the 8 tablespoons of butter and sugar together until they are fluffy. Beat in the vanilla, then beat an egg in until smooth and repeat for the last egg.
  4. In a separate bowl, mix the flour, baking powder, and salt together. Stir half of the dry ingredients into the batter. Stir in the milk. Then stir in the rest of the dry ingredients until just mixed (don’t overmix the batter).
  5. Pour the batter over the peaches in the pan, spreading it around to nooks and crannies in the fruit. Bake 45-60 minutes or until the edges of the cake pull from the sides and the center is not gooey.
  6. Take the pan out of the oven and let cool 20 minutes. Flip the cake onto a plate. It’s best to do this by setting the plate on the pan and, while wearing oven mitts, inverting the pan onto the plate. Serve warm with a scoop of vanilla ice cream!


- A 10 inch cast iron skillet is best for this recipe. You can melt the sugar in it on the stovetop and then transfer it to the oven when ready to bake. If you don't have one, a 9 inch cake pan will work.

- Do NOT use a springform pan, as the caramelized sugar will ooze out and create a mess.

Source: Use Real Butter

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