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Peach Upside Down Cake

  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup granulated sugar
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • ½ cup milk (I used almond, use what you love)
  • 4 medium peaches, pitted, peeled, and sliced
  • 1 teaspoon ground cinnamon
  • ¼ cup packed dark brown sugar


  1. Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment and butter the parchment.
  2. In a medium bowl, stir together flour and baking powder.
  3. In a large bowl, cream sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla, then add the eggs one at a time and beat until once again light and fluffy. Alternately add the flour mixture and the milk, beginning and ending with the flour. I did three installments of flour and two of milk. Mix until just combined.
  4. Arrange the peaches into a pretty pattern in the bottom of the prepared pan. Sprinkle with cinnamon and brown sugar. Pour the batter evenly over the peaches.
  5. Bake for about 45 minutes, rotating halfway through if necessary, until the cake is golden brown and a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Cool cake in pan for about 20 minutes, before carefully inverting onto a cake stand or serving plate. Serve warm or at room temperature. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 30 seconds.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes