peach upside down cake

Upside-down Peach Cake

Nothing smells like summer better than some perfectly ripe and sweet juicy peaches. The smell is just heavenly.

fresh peach sliced peaches

The peaches are fantastic this summer. I sampled one at the store, was knocked off my feet with its peachy perfect scent and sweetness, so I bought a huge crate. Then when I was at home feeding my kids peach after peach, I was worried they would run out at the market, so I went back the next day and bought more. Then I had several large crates of big, juicy, golden peaches. I bit off more than I could chew, and thought I needed to start baking some delicious treats. This peach cake was hands down our favorite!

peach upside-down cake

I took the concept of a pineapple upside down cake and swapped the pineapple for some equally golden and gorgeous peaches. I used my basic yellow cake recipe and deepened the flavor with a caramel texture by subbing out the white sugar for some sweet dense brown sugar. I also added moisture with some sweet peach juice and pureed peaches! What a perfect match. The sweet caramelized topping of the peaches dripping over the moist peach infused cake is just divine. I really intended to eat this with some ice cream. But it seems we ate it all up before I made it to the grocery store to buy some! Oh and make sure you have some people around to help you eat when you bake this cake, because it is that good. Unless you have better self control than me.

peach cake slice

Serve it up with vanilla ice cream on the side!

The cake whips up very quickly and easily and you don’t even need a mixer. I use fresh juice from these ripe peaches in the batter, which was really no problem extracting since the juice was literally dripping all over while I peeled and sliced the peaches. Any peach that got a bit goofed up while slicing, just gets tossed into the blender to puree for the batter.  Some will ask, “Can I use canned peaches?” Yes, you can but that is not as flavorful, fresh, and clean as using delicious fresh tree ripe peaches. Preservative free and whole-some baking for me! Use firm, ripe peaches, not overly ripe peaches as they will be hard to slice and peel. I found it easiest to first slice the peaches with the skin on, then stripped off the peel off of each slice. Somehow, that thin skin actually holds together all that juicy flesh.

sliced peaches

fresh peach puree

Fresh peach puree- made some great baby food as well!

peach floral design

Fleur de peach

So back to this recipe.

I arranged the peach slices in a pretty round flower design on the bottom of my pan. Notice I used a spring form pan, thinking it will be easier to pop out the cake. Horrible idea. The butter from the caramel sauce dripped all over my oven. I don’t know what I was thinking. At least I realized this before I put it in the oven and set the pan on top of a larger baking sheet. What a mess that made! And I probably lost some of that oozy gooey carmel topping! Hey, it happens. Use a regular round cake pan, not a springform 😉

I mixed the sugar and eggs with some coconut oil and olive oil followed by the pureed peaches. Then combine the flour mixture, and some moisture with yogurt and milk, and you are set for a seriously deliciously moist cake!

pour batter over the peach slices peach upside down cake

This is a moist cake, so it will bake for 35-45 minutes. Mine took exactly 39 minutes.

 peach upside down cake peach upside down cake peach upside down cake

Upside-down Peach Cake
A deliciously moist peach cake, topped with caramelized fresh juicy peaches.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. 3 eggs
  2. 1 tsp vanilla extract
  3. 3/4 c brown sugar
  4. 1/2 c white sugar
  5. 1/2 c olive oil or 1/4 olive oil and 1/4 coconut oil
  6. 1/4 c vanilla or plain yogurt
  7. 2 c all purpose flour
  8. 4 tsp baking powder
  9. 1/2 tsp salt
  10. 1 tsp cinnamon
  11. 1/2 c pureed fresh peaches
For the peach topping (at the bottom of the pan)
  1. 1/4 c unsalted butter, melted
  2. 1/2 c brown sugar
  3. 4-5 peaches, sliced and peeled
For the topping
  1. Pour the melted butter on the bottom of the pan. Evenly sprinkle the brown sugar over the butter. Be sure to sift any lumps. Place the sliced peaches over the butter-sugar mixture evenly in a circular, floral design.
For the batter
  1. Pre-heat the oven to 350 degrees (f).
  2. Whisk the eggs, vanilla extract, and sugars until frothy.
  3. Add the oil and pureed peaches to the egg mixture.
  4. In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet egg and sugar mixture.
  6. Add the yogurt and stir; be careful not to over mix.
  7. Pour the batter carefully and evenly over the sliced peaches.
  8. Bake in oven for 35-45 minutes, until the top is golden and a toothpick inserted in center comes out clean.
  9. Allow the cake to cool for 10 minutes before flipping onto serving dish.
Sugar & Garlic
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  1. […] It was divine! The syrup truly tastes like a summer peach and is surprisingly light. Its not overly sweet or heavy. The syrup is more fluid than most syrups, but any high quality syrup free of corn syrup and sugar as the main ingredient will be similar. The focus here is the flavor of the fruit puree. And it is perfectly executed. I love this product and its clean ingredient list.  I also add it to my plain greek yogurt, on top of frozen yogurt, or in my upside-down peach cake!  […]

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