Upside-Down Peach Cake

This Upside-Down Peach Cake is a golden, caramel-glazed dessert that highlights juicy, tender peaches in every bite. With its soft vanilla sponge and glossy fruit topping, it’s both visually impressive and simple to make — perfect for summer dinners, potlucks, or whenever you want a rustic, fruit-forward treat.

Peach upside-down cake with caramelized peach slices.
Clock symbol indicating preparation, baking, and chilling times

Prep – 20 minutes
Bake – 40 minutes

Slice of cake with frosting, representing a dessert.

8 slices
Ingredients

Fruit Base:

  • 4–5 peaches (sliced, ~500g)
  • 60g butter
  • 100g brown sugar

Cake Batter:

  • 150g butter
  • 150g sugar
  • 2 eggs
  • 1 tsp vanilla
  • 180g all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 120ml milk
Instructions
  • Fruit Base: Melt butter and brown sugar, pour into cake pan. Arrange peaches on top.
  • Cake Batter: Beat butter, sugar, eggs, and vanilla. Mix in dry ingredients and milk. Pour over peaches.
  • Bake at 175°C (350°F) for 40 min. Cool for 10 min, then invert onto a plate.

Tips & Tricks

  • Use ripe, fresh peaches for the best flavor, but canned or frozen (well-drained) also work beautifully.
  • Line your pan with parchment if you want extra insurance when inverting the cake.
  • A little sprinkle of cinnamon or ground ginger in the batter adds warmth and complexity.
  • Store leftovers covered in the fridge for up to 3 days — reheat gently to revive the texture.
  • Add a scoop of vanilla ice cream or a dollop of whipped cream to complement the caramelized fruit.
  • A great dessert for brunch, barbecues, or as a showstopping weeknight bake.

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