Peach Upside Down Cake

By Sarah On August 10, 2015 | Updated: July 26, 2024

Sweet, caramel-y peaches and a soft vanilla cake base star in this summery peach upside down cake that’s easy to make and always an impressive dessert!

All of summer’s best piled into one glorious upside-down cake! Yep, I’m talking about peaches when I say summer’s best because really, does it get any more summery than this??

We’ve got a moist vanilla cake base followed by an upside-down topping of brown sugar caramelized peaches, and you know you’ve gotta enjoy this beaut with a big scoop of whipped cream on top.

Pineapple upside-down cake who??

The real winning factor behind this cake is that it LOOKS like you spent hours on it, but no one has to know that you were able to pull this beauty together in less than an hour.

Yep, I’m so serious when I say this is your cake of the summer.

This Upside-Down Cake features…

A juicy brown sugar caramel peach topping
Soft vanilla cake base
Minutes to make and so good warm with homemade whipped cream

Making the Upside-Down Cake

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Brown sugar
Peaches
Granulated sugar
Honey
Greek yogurt
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Kosher salt
Cinnamon
2% or skim milk

Choosing Your Peaches

You will need about 3 medium peaches for this cake. Choose peaches that are ripe and soft to the touch, but not so soft that they’re mushy when you slice them.

To prep the peaches for this cake, peel the skin, remove the pit, and cut into thin slices.

Tips for Perfect Upside-Down Cake

Cut peaches into uniform slices – you want all the slices the same thickness so the peaches cook evenly.
Cream butter, sugar, and honey together – make sure your butter is softened to room-temperature and cream well with the sugar and honey several minutes until completely smooth.
Bring yogurt, eggs, and milk to room temperature – this will help these ingredients mix more cohesively into the butter-sugar mixture.
Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Use a toothpick to test cake for doneness – be careful not to push the toothpick into the peach portion of the cake.
Invert cake after 20 minutes of cooling – this 20 minutes gives the cake time to set up a bit and the caramel sauce will be the perfect temperature to cascade down on the peaches after inverting.

Recipe Variations

Try these ideas for a different twist on this cake.

Use a different stone fruit – try plums, nectarines, or apricots in place of the peaches.
Add citrus flavor – fold 1 tablespoon grated orange or lemon zest into cake batter.
Serve with ice cream – for a next-level dessert, pair a slice of this cake with a scoop of vanilla ice cream.

Serving Suggestions

I recommend serving this cake warm if possible with a big scoop of homemade whipped cream! If you plan to store cake, I recommend storing in refrigerator no more than 4 days and reheat individual slices in microwave 15-30 seconds before serving.

Every bite of this upside-down cake is like taking a bite of summer! The peaches are perfectly juicy and every inch is coated in that buttery brown sugar caramel sauce while the vanilla cake soaks up all the peach juices.

Certainly no judgement on my end if you accidentally end up consuming half this cake solo.

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More summer cakes to bake up next!

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