Hey there, fellow bakers! Are you ready to dive into the sweetest, most flavorful peach upside-down cake recipe you’ve ever tasted? I sure am! There’s something magical about caramelized peaches, a crispy brown sugar crust, and a moist, fluffy cake all coming together in perfect harmony. Today, I’m excited to share my Best Peach Upside Down Cake Recipe for 2025, and trust me, it’s going to be a game-changer for your summer gatherings, potlucks, or even a cozy night in with the family. So, grab your apron, and let’s get started!
Why You’ll Love This Recipe
- Moist and flavorful cake with a hint of vanilla
- Caramelized peaches that add natural sweetness
- Easy to make with simple, accessible ingredients
- Perfect for summer treats or any special occasion
- Stunning presentation that’s sure to impress
Ingredients
Here’s what you’ll need for this show-stopping dessert:
- 3 large ripe peaches, sliced into 1/2-inch wedges
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Make the Caramel First
Start by preheating your oven to 350°F (175°C). In a 10-inch oven-safe skillet or cake pan, melt 1/2 cup of unsalted butter over medium heat. Add 1 cup of granulated sugar and stir until dissolved. Arrange your peach slices in a single layer, reserving a few for the top. Let the mixture simmer for about 5 minutes, or until the peaches start to caramelize and the sauce thickens slightly. Remove from heat and set aside.
Prep the Peaches & Pan
While the caramel is cooling slightly, prepare your peaches. If using fresh peaches, make sure they’re ripe but firm enough to hold their shape. You can also use peach preserves for an extra burst of flavor. Lightly grease the sides of the pan with a little butter to ensure the cake releases smoothly after baking.
Make the One-Bowl Cake Batter
In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of cornmeal, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Add 1 cup of buttermilk, 4 large eggs, and 2 teaspoons of vanilla extract. Mix until just combined—don’t overmix! Gently fold in the softened butter until fully incorporated. The batter should be smooth and creamy.
Pour & Smooth the Batter
Carefully pour the batter over the caramelized peaches in the skillet. Use a spatula to smooth the top and ensure even coverage. If you reserved any peaches, place them decoratively on top of the batter for that stunning presentation.
Bake the Cake
Transfer the skillet to the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should pull away slightly from the pan. Keep an eye on it after 35 minutes to prevent over-browning.
Flip the Cake (The Moment of Truth!)
Once the cake is done, let it cool in the pan for exactly 10 minutes. Place a large serving plate over the skillet and invert the cake onto the plate. Lift the skillet carefully—those caramelized peaches should stay intact and glisten beautifully on top. If any peaches stick to the pan, gently remove them and place them back on the cake.
Pro Tips for Making the Recipe
- Use ripe but firm peaches for the best results. If peaches aren’t in season, you can substitute with high-quality peach preserves for added flavor.
- Don’t skip the cornmeal—it adds a delightful texture to the cake.
- Let the cake cool for exactly 10 minutes before flipping. This ensures the caramel sets just enough to hold the peaches in place.
- For an extra crispy crust, bake the cake for an additional 2-3 minutes, watching closely to avoid burning.
How to Serve
This peach upside-down cake is a versatile dessert that’s perfect for any occasion. Serve it warm, straight from the skillet, with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious at room temperature, making it ideal for picnics or potlucks. If you’re feeling fancy, drizzle it with a little caramel sauce or sprinkle with powdered sugar.
Make Ahead and Storage
You can prepare the caramel and slice the peaches up to a day in advance. Store them in separate airtight containers in the refrigerator until you’re ready to bake. Once baked, the cake can be stored at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Reheat slices in the microwave or oven for a quick dessert.
And there you have it—my Best Peach Upside Down Cake Recipe for 2025! A moist, flavorful, and visually stunning dessert that’s sure to become a family favorite. Don’t forget to check out some of my other Southern-inspired recipes for more delicious treats to try at home. Happy baking!
Best Peach Upside Down Cake Recipe for 2025
Ingredients
For the Caramel and Peaches
- 4 cups ripe peaches sliced into wedges
- 1 cup granulated sugar
- ½ cup unsalted butter melted
For the Cake Batter
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
Instructions
- 1. Make the Caramel and Prep the Peaches: Melt sugar and butter to create the caramel, then arrange peach slices in the prepared pan.
- 2. Make the One-Bowl Cake Batter: Combine softened butter, sugar, eggs, vanilla, flour, cornmeal, baking powder, and salt. Stir in buttermilk until smooth.
- 3. Pour & Smooth the Batter: Gently pour the batter over the caramelized peaches and smooth the top with a spatula.
- 4. Bake the Cake: Bake at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center comes out clean.
- 5. Flip the Cake: Let cool for 10 minutes, then invert onto a serving plate and lift off the pan.
- 6. Serve Warm: Slice and serve warm, optionally with vanilla ice cream or whipped cream.