Easy Upside Down Cake with Peaches

There’s nothing better on the warm days of peach season than a slice of Upside Down Cake with Peaches.

Sweet peaches baked under buttery brown‑sugar syrup and flipped to shine on top of the cake!

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I first made this Upside Down Cake with Peaches last summer after a visit to the Peach Truck, and it has become one of my favorite things to bake.

Think of it as the friendly cousin to a pineapple upside down cake (not too friendly now, haha!), but with juicy fruit you can find at your local farm stand or grocery store.

The real deal starts with a quick butter mixture (melted cup butter and light brown sugar) poured into the bottom of the cake pan.

Next come your peach halves (or peach slices if you prefer), laid cut side down so they can caramelize.

When the cake is flipped onto a serving plate, those sweet peaches are glossy and golden brown. Sounding delicious yet?

The cake batter uses pantry staples: all‑purpose flour, a bit of sour cream for moisture, and vanilla extract for extra peach flavor.

This is totally making me drool over here. Like one of those food videos I watch too often on Instagram!

I know you’re with me on this.

Whether you’re showing off on TikTok or treating the family to dessert after dinner, this delicious Upside Down Cake with Peaches is pure summer joy.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE UPSIDE DOWN CAKE WITH PEACHES:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE FRESH PEACHES?
• WHAT IS CAKE FLOUR?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Easy Upside Down Cake with Peaches

1. Built‑in topping
   The brown sugar mixture melts into a caramel syrup that soaks into the peach layer while the cake bakes, giving every bite sweet flavor with no extra frosting needed.
2. Tender cake crumb
   Sour cream and melted butter keep the crumb soft and moist, so the finished cake stays fresh even the next day when stored in an airtight container.
3. Flip for instant wow factor
   Because the peaches start at the bottom, flipping reveals a shiny peach topping with no decorating skill required—just grab your oven mitts and a steady hand.

• Unsalted butter
• Light brown sugar
• Canned or fresh peach halves
• Cake flour
• Baking powder
• Salt
• Melted butter
• Vegetable oil
• Granulated sugar
• Light brown sugar
• Large eggs
• Reserved peach syrup
• Vanilla extract
• Milk
• Sour cream

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1. Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray.
2. Place the pan on a sheet tray, pour the butter into the pan and sprinkle the brown sugar all over.
3. Arrange the peach halves, cut side down, into the bottom of the baking pan. Set aside.
4. In a large bowl, stir together the cake flour, baking powder, and salt, set aside.
5. Add the butter, oil, sugar, and brown sugar in the body of a stand mixer with the paddle attachment. Cream together for 3 minutes until well mixed/
6. Add the eggs one at a time, making sure the first one is mixed in before adding the next.
7. Stir in the peach syrup and vanilla.
8. Add half of the flour mixture and mix it in.
9. Add the milk and stir to combine.
10. Add the remaining flour, mix well.
11. Finally, stir in the sour cream. Scrape down the sides and give it another good stir.
12. Pour the batter into the pan and smooth it out evenly.
13. Bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
14. Cool for 10 minutes in the pan. 
15. Run a butter knife along the edge to loosen the cake from the pan.
16. Invert the cake onto your serving platter and take off the pan.
17. Allow to cool and serve warm or at room temperature.

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CAN I USE FRESH PEACHES?

Absolutely! Peel and pit 3–4 ripe peaches (clingstone or freestone peaches both work).

Slice them in half or wedges.

If the fruit is a bit firm, sprinkle a teaspoon of lemon juice over the slices to keep color bright and boost that peach flavor.

WHAT IS CAKE FLOUR?

Cake flour is low‑protein flour that makes a lighter, more tender cake.

If you only have all‑purpose, remove 5 tablespoons from 2 ¾ cups of flour and replace with 5 tablespoons cornstarch.

Fun little trick, huh? Whisk well before adding to the flour mixture.

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CAN THIS BE MADE AHEAD?

Yes. Bake, cool on a wire rack, then wrap the whole cake in plastic.

Reheat slices in the microwave for 10 seconds or warm the single layer in a cast‑iron skillet over low heat to revive that fresh‑from‑the‑oven taste.

ANY ADDITIONS?

Think of all the flavors that would go well with peaches. I’m sure this list will get you started.

• Pinch of cinnamon or nutmeg over the top of the peaches
• Browned butter in place of regular melted butter for nutty depth
• Splash of almond extract in the batter
• Handful of chopped pecans scattered between peach halves
• Dust of powdered sugar once the cake cools
• Drizzle of caramel sauce before serving
• Spoonful of crème fraîche or whipped cream alongside
• Blueberries tucked between peaches for color contrast
• Sprinkle of chopped crystallized ginger for a zingy bite
• Swap in nectarines to celebrate other stone fruits

ANY SUBSTITUTIONS?

My advice is to always keep an open mind. Sometimes you’ve just gotta make a swap or two!

• Plain yogurt or Greek yogurt for sour cream
• Canola oil or melted coconut oil instead of vegetable oil
• Yellow cake mix batter if you need a shortcut
• Use brown butter for richer flavor instead of melted butter
• Almond milk or oat milk in place of dairy milk
• Nectarines or canned pears for out‑of‑season swaps

ROOM TEMPERATURE: Keep covered on a cake plate or in the pan wrapped with parchment paper for up to 24 hours.

REFRIGERATOR: Store slices in a sealed container for 4 days. Warm briefly to revive the syrup.

FREEZER: Wrap individual pieces in plastic plus foil. Freeze up to 2 months.

Thaw overnight in the fridge, then warm on low in the oven or microwave.

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This Upside Down Cake with Peaches turns humble ingredients into an elegant cake with minimal effort.

The gooey brown‑sugar syrup, juicy peaches, and light vanilla crumb make every forkful taste like summer.

Whether you’re using in‑season peaches or canned fruit from the pantry, this one‑bowl cake recipe is sure to become one of your favorite ways to enjoy peach recipes.

Slice, serve, maybe top with vanilla ice cream, and celebrate that sweet slice of sunshine. 

Learn more about the author, Dana DeVolk, on our ABOUT ME page!