This peach upside down cake features caramelized peaches and a soft buttery crumb. An easy peach cake recipe perfect for fresh summer peaches.
If you enjoyed this Upside-Down Buttermilk Peach Cake, you should also try my Peach Polenta Cake and Peach streusal muffins-both are simple summer desserts that let ripe peaches really shine. 🍑
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This peach upside down cake is one of my favorite summer desserts to bake when peaches are perfectly ripe and sweet. The peaches caramelize in butter and brown sugar on the bottom of the pan, and once the cake is flipped you get a glossy layer of soft fruit sitting on top of a tender, buttery cake.
For me, this is one of those peach cake recipes that feels impressive but is actually very easy to make. I love serving this easy peach cake recipe slightly warm with coffee in the afternoon or after dinner when you want something simple but special.
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Ingredients
Makes 10 servings.
4-5 medium peaches, halved, pitted and thinly sliced
4 tablespoons light brown sugar
1 ⅓ cups (6 ounces) cake flour (you could also use AP flour and will be fine)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
12 tablespoons (3 ounces) unsalted butter, softened (4 for bottom of pan, 8 tablespoons for the batter)
¾ cup granulated sugar
2 large eggs
1 ½ teaspoons finely grated lemon zest
1 teaspoon cinnamon
½ cup buttermilk
How to Make Peach Upside Down Cake
Prepare the pan
Position an oven rack in the center and heat the oven to 175°C (350°F).
Place 4 tablespoons butter in an 8-inch square cake pan and put the pan in the oven until the butter melts, about 4 minutes.
Remove the pan and sprinkle the brown sugar evenly over the melted butter.
Arrange the peaches
Place the peach slices in overlapping rows across the bottom of the pan so the entire surface is covered.
Mix the dry ingredients
In a medium bowl whisk together:
- flour
- baking powder
- baking soda
- cinnamon
- salt
Make the batter
In a large bowl beat the remaining 8 tablespoons butter and granulated sugar until light and creamy, about 3 minutes.
Add the eggs one at a time, mixing until just combined. Add the lemon zest with the second egg.
Using a spatula, fold the dry ingredients and buttermilk alternately into the batter, beginning and ending with the dry ingredients.
Bake the cake
Spread the batter evenly over the peaches.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and invert
Let the cake cool for 10 minutes, then carefully invert it onto a serving plate or wire rack.
Serve warm or at room temperature.
My Best Tips for the Perfect Peach Upside Down Cake
Use ripe but firm peaches. Soft peaches release too much juice and can make the cake soggy.
Slice peaches evenly. Thin slices create a prettier pattern when the cake is flipped.
Let the cake rest before flipping. Waiting about 10 minutes helps the caramel layer release cleanly.
Cake flour gives a lighter texture. All-purpose flour works too, but cake flour keeps the crumb softer.
Can You Use Canned Peaches?
Yes. If fresh peaches are not in season, you can make peach upside down cake with canned peaches.
My tip:
• Drain the peaches well
• Pat them dry with paper towels
• Reduce the sugar slightly since canned peaches are already sweet
You can also make a peach upside down cake using frozen peaches. Just thaw them completely and drain the excess liquid first.
How to Store Peach Cake
Because this cake with peaches contains fresh fruit, it's best eaten within a day or two.
• Keep covered at room temperature for up to 1 day
• After that, store in the refrigerator for up to 3 days
In my experience, though, this easy peach upside down cake rarely lasts long once people start slicing it.
Did you make this and love it? Please RATE THE RECIPE below:)
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Easy Peach Upside Down Cake with Fresh Peaches
Equipment
Ingredients
- 4 -5 medium peaches halved, pitted, and thinly sliced
- 4 tablespoons light brown sugar
- 1⅓ cups cake flour all-purpose flour works fine too
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 12 tablespoons unsalted butter softened
- 4 tablespoons for the pan
- 8 tablespoons for the batter
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons lemon zest
- 1 teaspoon cinnamon
- ½ cup buttermilk
Instructions
- Position an oven rack in the middle of the oven and preheat to 350°F (175°C).
- Place 4 tablespoons of butter in an 8-inch square cake pan. Put the pan in the oven until the butter melts, about 4 minutes.
- Remove the pan from the oven and sprinkle the 4 tablespoons brown sugar evenly over the melted butter.
- Arrange the peach slices in overlapping rows so the bottom of the pan is evenly covered.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
- In a large bowl, beat the remaining 8 tablespoons butter and granulated sugar with an electric mixer on medium-high speed until well blended, about 3 minutes.
- Add the eggs one at a time, beating on medium speed until just combined. Add the lemon zest with the second egg.
- Using a spatula, fold the dry ingredients and the buttermilk alternately into the butter mixture, beginning and ending with the dry ingredients.
- Spoon the batter into the prepared pan and spread it evenly over the peaches.
- Bake until a toothpick inserted in the center comes out clean, about 40-50 minutes.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack or serving plate to cool slightly.
- Serve warm or at room temperature.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
i just made this cake, added blueberries, and it turned out great! thanks for sharing 🙂
Lora- i am going to try this on Saturday and report back to you! x shayma
You got me at Peach Buttermilk Cake...YUM!! Must try this if I can find some late end of summer peaches here. How beautiful the countryside pictures are too!
Your photos of Italy are so gorgeous! What a great looking cake...thanks for the recipe. I would love to try it!
Yummy this peach cake looks super yummy!
I love your photos of Italy. It brings back wonderful memories. My husband and I backpacked through Italy for an entire month a few years ago..it was an incredible experience! 😀
Oooh you make me so jealous! How I miss Italy and everything about it (but especially the food!). Love what you did with Abby's cake. My husband LOVES peach upside down cake but I made mine with blueberries and raspberries.
What a beautiful cake! I just pulled out two pineapple upside down cakes from the oven...and I wish I had a slice of the peach. Thank you so much for sharing your recipe and all of your lovely vacation pictures. So beautiful, my dear!
The photos are fantastic...such a great trip, and that cheese 🙂
Fantastic looking cake as well, perfect use for fresh summer peaches 🙂
I am addicted to peaches right now. Can't wait to try your cake. So glad you had a nice time in Italy. Thanks for sharing your photos!
That cake sounds fantastic...love that you used peaches!
And those photos of your trip make me want to jump on that plane asap! What a beautiful place!!
LOVED your Italy pix! Thx for sharing.
I've just put your #baketogether cake in my oven (blueberries tho b/c the peaches just weren't worthy:)
xx
A
I may have to join twitter just to join that group - I *love* taking a recipe and putting "my spin" on it - that's what I do best 🙂
Your cake looks lovely. I got some wonderfully sweet and juicy peaches and nectarines from my CSA - I'll have to try this!
That looks like an ideal way to spend Father's Day. How wonderful to be surrounded by family. This cake looks utterly irresistible.
What picturesque sites, Lora. Like the idea of spreading brown sugar before on he baking tin. The cake look awesome.
That's a darn good looking upside down cake!~
Oh, how yummy, Lora! I seem to love peaches in every dessert, so this is a fabulous new idea. And I need to check out #baketogether...sounds fun!
PS...keep those incredible Italy pictures coming~
This cake looks amazing, Lora! I love peaches so this is my kind of dessert. Your Italy photos are gorgeous (just like you!) 🙂
What a gorgeous peach cake! I wish I had a piece right now with a scoop of vanilla ice cream. Your pictures are beautiful - I could look at the views all day long too! Hope you're having a great weekend Lora! xoxo