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
Peach Upside-Down Cake Recipe
Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe!
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 teaspoons 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
- Preheat oven to 350 degrees F. Spray an 8x8 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount 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 Tart with Sweet Peach Glaze
• Peach Blueberry Salsa with Baked Cinnamon Tortilla Chips
My mouth is watering for Peach Upside-Down Cake it’s delightful in every way!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
*Miss Jocelyn from Caramel Potatoes is here to win your hearts with this delicious Peach recipe!
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Canned peaches would work fine right? Long as they cover the bottom of the pan? I’m looking to use up my canned peaches.
Yes mam… canned peaches will work great- covering the bottom of the pan is just right. It will be delicious! xoxo~ Ruthie
Yay! Thank you ☺
Does the recipe really only call for 1/4 baking powder? That doesn’t seem to be very much? is it a very dense cake?
Thanks for a reply.
Sarah
Hi Sarah- the baking powder is correct, it’s a little more dense of a cake but the egg also helps with lightening it up. It’s delicious and I think you will love it. You could always try bumping up the baking powder to 1/2 tsp if you’re worried- it would still be delicious. xoxo~ Ruthie
Sorry, but I did try it with 1/4 tsp and found it to be far too dense. It was actually chewy instead of cake-like.
The concept is great, but I’d have to recommend at least 1 tsp baking powder and possibly throw in a small amount of baking soda to lighten the batter for a more cake-like consistency.
I’ll try it again just to be sure.
Thanks.
I used 1/4 and thought it was awesome.
That’s great to know… I’m so glad you enjoyed it! xoxo~ Ruthie
Can you use box cake
Hi Cindy! Yes, a box cake would work just fine. Make it according to package directions and then make and add the peach topping from the recipe and bake. It will be delightful!! Have a wonderful weekend 🙂 xoxo~ Ruthie
What size pan? It doesn’t say in the directions.
Hi Linda… it’s an 8×8 baking dish. I know you’ll love it 🙂 xoxo~ Ruthie
I made this today. Peach upside down cake. There was however a glitch. I forgot to add the milk. It came out a little too sweet for me but will try it with the milk next time !!!
Instead of flour I use coconut flour instead of oil I use coconut oil instead of sugar I use coconut sugar and it turned out really really good the peaches that are use fresh made the cake so natural and sweet
Ohhhh that sounds so lovely…. I think I must try it with all the coconut substitutes too! Yum. Thank you for sharing and I’m so glad you loved it!! Have a beautiful week 🙂 xoxo~ Ruthie
‘Butter’ salted or unsalted?
Hello Maggie. . . thank you for the question. I use salted but if you have unsalted on hand then feel free to use that with the ratio of 1/2 cup butter: 1/4 teaspoon salt . Enjoy! ~ Ruthie
So excited to see someone that knows about Palisade peaches. I grew up in the surrounding area and my mom canned peaches every year. My sister and I are making our yearly trek home to get some peaches and I will be making this cake.
Awwww… that’s so wonderful!! I hope you have an amazing trip and let us know how you like the cake!! 🙂
Yes dense cake,will make again but with a cake mix and just make it like a pineapple upside dwn
WE are so happy you enjoyed it! It’s a keeper at our house too! 🙂
Can you frozen peaches?
Yes! Just defrost and drain off any liquid. Then follow as directed 🙂 Enjoy!! ~ Ruthie
Loving the peach upside down cake! Easy to make and so delicious with fresh peaches.Thank you for sharing 🥰
Awwww… thank you for the lovely comment! We’re so happy to hear that you’re loving it. It’s so perfect this time of year! Have a wonderful evening. xoxo~ Ruthie
What do you suggest for temp change and any other changes for 5,300 elevation?
Hi Kira, baking at higher elevations can be tricky for sure. I like to use this guide for adjustments–Increase oven temperature by 25 degrees F on temperature. Please see the additional tips below…
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.