I LOVE peaches with all my heart! They are only my most favorite stone fruit. So, I thought that I should caramelize some peaches and add some butter cake. Another thing I love is pineapple upside down cake, so I knew I would love a peach upside down cake. Seriously, growing up I was obsessed with peaches and also would request pineapple upside down cake for my birthday.
I recommend using parchment paper in the bottom of the cake pan. Use an 8 or 9 – inch cake pan. Trace around the cake pan on the parchment paper, then cut it out. Lightly spray the dish with olive oil. Then, press the parchment paper into the cake pan and lightly spray a little more oil over the paper.
This cake is definitely easier to make with peaches that are “freestone” which means that the pit is loose and comes out evenly. Cut each peach in half around the pit. Slice up each half in thin slices. Leave the skin on. Place around the bottom of the prepare cake dish in circles, starting in the center and moving out to the edge.
Next, melt the butter and add in the cinnamon and brown sugar. Stir over low heat until the sugar is melty and it is slightly thickened. Evenly pour the sugar mix over the peaches. Set aside and make the cake batter.
Preheat the oven to 350 degrees. Cream together the butter and sugar. Next, add in each egg one at a time, fully mixing in each one before adding the next egg.
Measure the flour and baking powder together. You may sift it or use my favorite shortcut by using a whisk to stir through the flour gently to smooth it out.
Add half of the dry ingredients to the batter. Mix it in thoroughly with the electric beaters or stand mixer. Add in a 1/2 cup of milk and fully mix it in. Add in the rest of the dry ingredients and fully mix it in.
Pour the batter over the peaches carefully, without disturbing the peaches, and smooth over the top.
Bake at 350 degrees for 35-40 minutes. Test the cake center to make sure it is fully baked in the center. Let it cool for 15 minutes after baking, before inverting the cake onto a plate or platter.
Slice into 8-16 slices for serving. Eat it warm or fully cooled.
Serve with ice cream or whipped cream or eat it on its own.
If you love this cake, then check out these other recipes –
- Spiced Apple Cake with Carmel Sauce
- Rhubarb Pudding Cake
- Apple Caramel Pecan Cake
- Peaches & Cream Croissant Pudding
- French Strawberry Cake (I often make this with peaches instead of strawberries.)
Caramelized Peach Upside Down Cake
Equipment
- 1 8-9 inch round cake pan NOT a springform
- Parchment paper
Ingredients
- 4 peaches
- ¼ cup butter
- ½ cup brown sugar
- ½ tsp ground cinnamon optional
Cake
- ½ cup butter 1 stick
- ¾ cup white granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1½ cup all-purpose flour
- 1 tsp baking powder
- ½ cup milk we used 2%
Instructions
- Preheat the oven to 350°. Place an 8-9 inch cake pan on a sheet of parchment paper and trace around the bottom. Cut out the circle. We used a 9-inch round cake pan. Spray the cake pan with olive oil and then place the cut out parchment in the bottom and spray the paper.
- Thinly slice the peaches, leaving the skin on. Place flat in, circles, starting in the center, and moving out toward the edge.
- Melt the ¼ cup butter in a saucepan on medium heat. Add in the brown sugar and whisk over the heat for about 1 minute. Stir in the cinnamon if you desire to.
- In a stand mixer bowl or a mixing bowl with electric beaters, place the ½ cup of softened butter and ¾ cup white sugar. Cream together. Add in the eggs, one at a time, mixing between each egg. This method will improve the crumb texture of the cake. Add in the vanilla extract and mix it in.
- Measure the flour and baking powder into a small mixing bowl. Use a whisk to smooth it out or sift it.
- Measure out the milk. Add half of the dry ingredients and then mix in thoroughly. Next add in the milk and mix it in. Now add in the rest of the flour mixture and fully mixt it in.
- Carefully pour the batter over the peaches into the cake pan, scraping the bowl with a rubber spatula. Smooth over the top.
- Bake at 350° for 35-40 minutes. Take out and cool for 15 minutes before flipping it onto a plate or platter.
- Place a plate over the cake and grab tight with hot pads or oven mitts, then flip over and remove the cake pan carefully. Now gently pull off the parchment paper if it comes over off with the peaches. Cut into slices and serve on its own or with whipped cream or ice cream.