Our Peach Upside-Down Cake Recipe is sure to be a favorite at your house. It’s a tried and true peaches baking recipe! Peach upside down cake with canned peaches is ready to bake in just a few simple steps. 

Why we love Peach Upside-Down Cake Recipe

Also, if you happen to have fresh peaches for baking then grab those and let’s get to it! Today’s recipe can be used with canned, drained peaches, or fresh picked peaches so it’s perfect for whatever you’ve got on hand.

You’ve got a lovely dessert to serve your family and friends. Peach upside down cake is sure to take the cake! 😉 

Give our Peach Tart with Sweet Peach Glaze

Our Peach Upside-Down Cake Recipe is amazing with fresh peaches 

Oh… do I have a peachy treat for you today! I’ve always been a fan of pineapple upside down cake–so to take that classic cake and add my love of peaches just makes total sense.

The result is this yummy Peach Upside Down Cake which has become my new favorite! 

Here in Colorado it’s Palisade Peach season and I can’t get enough! If you’d prefer to use canned peaches this recipe works too. Just drain peaches and layer as instructed. 

How to make Peach Upside-Down Cake

This cakes starts, upside-down of course, with a layer of butter, brown sugar, and beautiful peaches. Once you add the cake batter, bake it, and turn it out of the pan, you have an irresistible treat which I like best warm out of the oven.

You can add ice cream or not – it’s delicious either way!

• Preheat oven to 350 degrees F. Spray an 8×8 baking dish with cooking spray.
• Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
• In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
• Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined.
• Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined.
• Spread batter evenly over the peaches in the pan.
• Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate.
• Cool for 10 to 15 minutes more. Serve warm.

Helpful baking tips for higher elevations:

• If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 

• Adjustments are needed for 5000+ feet and above:

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.

• Reduce sugar: for each cup, decrease 2 tablespoons.

• Increase liquid: for each cup, add 2 to 4 tablespoons.

• Increase oven temperature by 25 degrees F.

• Check if it is done a little early.

• This takes some trial and error to get it right for you.

Learn more HERE

Yield: 10

Peach Upside-Down Cake Recipe

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Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• For the Peach Topping:
• 6 tablespoons salted butter
• 2/3 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 3 large peaches, peeled and sliced large (about 2 cups)
• For the Cake:
• 1 1/4 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup milk

Instructions

1. Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray.
2. Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
3. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
4. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined.
5. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined.
6. Spread batter evenly over the peaches in the pan.
7. Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
8. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate.
9. Cool for 10 to 15 minutes more. Serve warm.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 372Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 228mgCarbohydrates: 50gFiber: 2gSugar: 36gProtein: 4g

More Peach Recipes 

• White Peach, Chevre, Mint Toasts

• Peaches and Cream Chia Smoothie

• Baked French Toast with Peaches and Butter Syrup

• Peach, Gorgonzola Cheese, and Chicken Salad

• Peach, Cucumber, Mint Salad

• Peach Tart with Sweet Peach Glaze

• Peach Raspberry Freezer Jam

• Peach Blueberry Salsa with Baked Cinnamon Tortilla Chips

• Peach Oatmeal Bars

• Sweet Peach Petite Pies

My mouth is watering for Peach Upside-Down Cake it’s delightful in every way!  

One more thing before you go…

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Love Always,

Ruthie & Madeliene

 

*Miss Jocelyn from Caramel Potatoes is here to win your hearts with this delicious Peach recipe!