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Peach Upside Down Cake

Found some overripe peaches while cleaning the ref yesterday. I didn't want them to go to I made this delicious Peach Upside Down Cake!

And guess what? The cake is three quarters gone already. I guess that describes how much we love Peach Upside Down Cake! My daughters couldn't even wait for it to completely cool down, so it was still warm when I inverted it onto the cake stand. The result --- half of the peach topping got stuck...that's why the top looks kinda ruined. Well, it's really no big deal...the cake was still a big hit! 

By the way, I used the same recipe as the Pineapple Upside Down Cake from Goldilocks Bakebook for this one. This will also work well with nectarines and pears. You should try it!

For the caramelized peach:

  • 3 large peaches
  • ¾ cup sugar
  • 1/8 cup water
  • 4 Tbsp unsalted butter
For the cake:

  • 1¾ cake flour
  • ½ tsp salt
  • 1 Tbsp baking powder
  • ¾ cup unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup evaporated milk
  • ¼ cup cold water
For the caramelized peach:

1. Peel and core the peaches, then cut into 1/4-inch-thick slices.
2. Mix the sugar and water in a saucepan over medium heat. Cook, without stirring, for about 3 minutes or until bubbles start to appear and you see dark color syrup around the edge of the pan. Swirl the saucepan in a circular motion so the sugar caramelizes evenly. Keep swirling gently until the caramel is medium golden brown. Turn down the heat to the low and whisk in the 4 Tbsp butter.
3. Add the peaches and gently stir to cover with syrup. Simmer for 10 minutes or until the peach slices turn golden brown. Transfer and arrange peach slices to a slightly greased 9" round baking pan. Continue to simmer syrup for about 3 minutes more or until thick. Pour on top of the peach slices. Set aside.

For the cake:

1. Preheat oven to 350F. In a bowl, sift all dry ingredients and set aside.
2. In another bowl, cream butter and sugar at medium speed until light and fluffy. Add eggs, vanilla extract, evaporated milk and water. Continue mixing for about 1 1/2 minutes or until all ingredients are well blended. Turn speed to low and gradually add the dry ingredients making sure to scrape the sides of the bowl occasionally. Increase the speed to medium and mix for another 1 1/2 minutes.
3. Pour batter into pan with caramelized peach. Bake in preheated oven for 30-35 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to completely cool down. Run a sharp knife around the edge of the pan and then invert the cake onto a serving plate.


  1. Wow! I'm drooling. Guess what? I have 3 over ripened peaches right now. I may just do your recipe. It looks so delish, yet so simple to do. Thanks for sharing, PITCC !

  2. I always have the pineapple upside down cake but never the peach version. I'm sure it is as delicious as the pineapple one. Looks so tempting, Tina. Have a great weekend! :)

  3. Looks awesome.. Moist & tempting :)

  4. Hi! I'm here in Australia and there is no available cake flour. What can i use instead?

    1. This looks really good. Is this very sweet or just good enough? Can I possibly lower the amount of sugar in it?

    2. Well, the sweetness is just right for my family & I...but if you want, you can of course adjust the amount of sugar. :)

  5. I think I will try this surely my husband and son will like it since they like peaches.d I made pineapple upside down for myself coz I love pineapple.Thank u for sharing all your recipes are looks delicious.