Easy Peach Upside Down Cake

Slice of peach upside down cake on a floral plate with a bottle of milk behind it

This peach upside down cake bakes canned peach halves in a brown sugar butter glaze under a rich sour cream batter, then flips into a stunning dessert.

Course Dessert

Cuisine American

Keyword peach upside down cake

Prep Time 15

Cook Time 1 5

Servings servings

Calories 524kcal

Author Jason Decker

Ingredients

1/4 cup unsalted butter melted
1/2 cup light brown sugar packed
9 canned peach halves syrup reserved
For the cake:
2 3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter melted
1/2 cup vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar packed
4 large eggs
1/2 cup reserved peach syrup
1 tablespoon vanilla extract
1/2 cup milk
1/4 cup sour cream

Instructions

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

Notes

Line only the bottom of the cake pan with a circle of parchment so the fruit releases easily.
Use softened butter to grease the sides of the pan—prevents sticking when flipping.
Mix dry and wet ingredients in separate bowls so you don’t overwork the batter; stir on low speed until just combined.
Place the prepared pan on a baking sheet—any syrup drip stays off the oven floor.
Flip after a 10‑minute rest; too soon and the syrup runs, too late and it may stick.
For a crowd, double the recipe and bake in a 13×9‑inch baking pan—same great peach cake flavo

Nutrition