Peach Upside Down Cake features a layer of juicy, sweet peaches caramelized beneath a light cinnamon‑vanilla cake with a delightful surprise crumble layer. The tender cake and slight crunch from the crumble give it a peach cobbler vibe—perfect topped with extra streusel and a cloud of freshly whipped cream. Simple, elegant, and full of summer flavor.
Why you’ll love this Peach Upside Down Cake:
- Fresh peaches – Ripe peaches bake down to a jammy, caramelized layer under the cake.
- Tender cinnamon‑vanilla cake – A fluffy, moist cake flavored with warm cinnamon and vanilla complements the fruit.
- Surprise crumble layer – A crisp crumble adds texture and elevates the dessert with a cobbler-like finish.
Ingredient Overview:
The full recipe with exact measurements and directions appears in the recipe card below.
- Peaches – Use ripe but firm peaches for best flavor and juiciness. Farmer’s markets often have the best picks.
- Cake flour – Gives a lighter crumb. Spoon and level flour or weigh it for accuracy.
- Sour cream – Full‑fat sour cream at room temperature keeps the cake tender.
- Butter – Salted butter adds flavor; bring it to room temperature before using.
- Eggs – Large eggs at room temperature.
- Milk – Use room temperature milk (2% works well).
- Vanilla extract – Pure vanilla gives the best flavor.
Ingredient Substitutions:
- Dairy‑free – Substitute dairy-free butter, sour cream, and milk to make this vegan‑friendly (adaptations may be needed).
- Gluten‑free – A gluten‑free version hasn’t been tested here; results may vary depending on the flour blend.
- Other fruits – Swap peaches for nectarines, plums, or a mix of stone fruits. Pineapple, apples, or rhubarb also work in similar upside‑down cakes.
How to make Peach Upside Down Cake:
Step 1: Prepare the peaches. Toss sliced peaches with brown sugar and a pinch of cinnamon. If peaches are tart, add an extra tablespoon or two of brown sugar. Let them sit while you prepare the crumble so they release juices. Arrange the peach slices in two concentric rings in the bottom of a well‑buttered pan.
Note: Peeling is optional—many find peach skins fine and saving that step saves time.
Step 2: Make the crumble. Mix melted butter, brown sugar, flour, a pinch of cinnamon, and salt until combined. For extra streusel to sprinkle on top after baking, make one and a half batches and save a portion to bake separately until crisp.
Step 3: Make the cake batter. Cream butter and oil, add sugar and beat until fluffy. Beat in the egg, then mix in sour cream and vanilla. Add the dry ingredients in two additions, alternating with the milk, mixing only until combined. Fold gently to avoid overmixing.
Step 4: Assemble. Pour the batter over the arranged peaches, spreading evenly. Sprinkle the crumble over the batter.
Step 5: Bake. Bake until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden, then let cool in the pan on a rack for 10 minutes before inverting onto a serving plate.
After inverting, allow the cake to cool about 20 minutes before slicing so the fruit slices cleanly. Serve warm or at room temperature with fresh whipped cream or ice cream and extra streusel.
Serving + Storing:
Cool the cake in the pan for 10 minutes, invert onto a plate, then cool another 20 minutes before slicing. Serve with whipped cream or ice cream and extra streusel. Store leftovers in an airtight container at room temperature overnight, or refrigerate for 3–4 days. The cake is delicious cold or returned to room temperature.
Expert success tips:
- Oven thermometer – Use one to ensure your oven reaches and maintains the correct temperature.
- Kitchen scale – Weighing flour gives the most consistent results and prevents a dense cake from too much flour.
FAQs:
Place firm peaches on the counter, stem side down, spaced apart. They usually ripen in 2–4 days. Local peaches tend to ripen best. If they soften but remain slightly tart, taste and add a bit of sugar when tossing with spices.
Yes—frozen peaches work well, especially out of season. Do not thaw them before assembling to avoid excess moisture.
Rinse peaches, slice around the pit, twist halves to separate, remove the pit, then slice each half into even wedges.
Yes. Bake in a 9×13 pan and start checking doneness around 24 minutes, adjusting until a tester comes out with moist crumbs.
Canned peaches can be used—choose ones without added sugar when possible, drain well, and if they’re sweetened adjust added sugar accordingly.
Recipe variations:
- Other fruits – Try nectarines, plums, or a combination of stone fruits.
- Almond extract – Add up to 1/4 tsp almond extract to the batter for a nutty note that pairs nicely with peaches.
More peach recipes to love:
- Brown Butter Peach Crisp
- Blueberry Peach Cobbler
- Salted Caramel Peach Hand Pies
- Peach Cobbler Cheesecake
- Vegan Peach Cobbler
- Blender Peach Mango Salsa
- Peach Pie Cupcakes
Did you make this recipe? Leave a comment & star rating!
Peach Cobbler Upside Down Cake
Ingredients
For the Crumble:
- 1/4 cup salted butter, melted
- 1/2 cup + 1 tbsp all‑purpose flour, spooned & leveled
- 1/4 cup light brown sugar, packed
- 2 tsp raw sugar (optional, for extra crunch)
- 1/8 tsp salt
- 1/8 tsp cinnamon
For the Peach Layer:
- 3 medium peaches, sliced (about 20 oz / 571 g)
- 3 tbsp light brown sugar, packed
- 1/4 tsp cinnamon, plus a pinch more to taste
- Pinch nutmeg
For the Vanilla Cinnamon Cake:
- 1 1/4 cup + 1 1/2 tbsp cake flour, spooned & leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/8 tsp cinnamon (1/4 + 1/8 tsp)
- 1/8 tsp nutmeg
- Pinch ground cloves
- 1/4 cup salted butter, softened
- 3 tbsp vegetable oil
- 3/4 cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1/4 cup full‑fat sour cream, room temperature
- 1/2 cup milk, room temperature
Whipped Cream
- 1/2 cup heavy cream, cold
- 3 tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch nutmeg
Instructions
- Prep: Butter a 9‑inch cake pan well and spray with nonstick spray. Preheat oven to 350°F.
- Prepare the peaches: Rinse and slice peaches, toss with brown sugar and cinnamon, and let rest until juicy. Arrange slices in two rings in the bottom of the pan.
- Make the crumble: Stir melted butter with the flour, brown sugar, salt, and cinnamon. Set aside. If making extra streusel, bake that portion separately until crisp.
- Make the batter: Whisk dry ingredients in a bowl. Cream softened butter and oil, add sugar and beat until fluffy. Add the egg, then sour cream and vanilla. With mixer on low, add half the dry ingredients, then milk, then remaining dry ingredients. Fold gently; do not overmix.
- Assemble & bake: Pour batter over peaches, spread evenly, and sprinkle crumble on top. Bake 42–49 minutes, or until a tester comes out with moist crumbs. Cool in pan 10 minutes, then invert to a plate.
- Whipped cream: Whip cold heavy cream with powdered sugar, vanilla, and nutmeg until stiff peaks form. Serve immediately.
- Store: Keep leftovers in an airtight container at room temperature overnight or refrigerate for 3–4 days.
Notes
Note: Nutrition information below is an approximation. The first nutrition card refers to the cake; the second to the whipped cream.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.