Peach Upside Down Cake

5 from 2 votes

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!

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 277kcal

Ingredients

Peach Topping

1/4 cup unsalted butter, melted
1/2 cup light brown sugar
3 medium ripe peaches, peeled and thinly sliced

Cake Batter

4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 tablespoon honey
1/4 cup Greek yogurt, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup 2% or skim milk, room temperature
Whipped cream for serving, optional

Instructions

Peach Topping

Preheat oven to 350F and lightly grease a 9-inch cake pan.
Pour melted butter in the bottom of cake pan and tilt pan to evenly coat bottom. Sprinkle brown sugar over butter and arrange peach slices in a fan on top. Set aside.

Cake Batter

Place butter, sugar, and honey in a large bowl and beat well until smooth and creamy. Beat in yogurt, eggs, and vanilla until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Fold into butter mixture, interchangeably with milk, until batter is smooth.
Scrape batter over peaches into prepared pan and smooth top. Bake cake at 350F 30-35 minutes until a toothpick inserted in cake portion comes out clean and center of cake is firm to the touch.
Allow cake to cool in pan on a wire cooling rack 20 minutes, then carefully run a butter knife around edges and invert onto a serving plate. Slice cake and serve warm with whipped cream if desired. Enjoy!

Notes

Storing Instructions

Store cake in refrigerator up to 4 days. Reheat before serving.

Nutrition