Peach Upside Down Cake is my favorite upside down cake. A switch from the pineapple version, try something different and use fresh, ripe peaches. Fresh peaches make this an extra special cake. This is a wonderful fresh peach dessert.
Originally published on 7/28/2017
Peach Upside Down Cake
This cake. If you love fresh Summer peaches as much as I do, then you need to make this Peach Upside down Cake! It's a simple cake to make. It looks impressive, and it tastes even better!
Enjoy a nice big slice with ice cream!
Peaches – try and use fresh, ripe, in-season peaches. Peach season is usually mid-July to August.
You can use canned or frozen peaches in a pinch, I would go with frozen (thawed) as my first alternate choice.
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Peach Cake Storage
- You can keep the leftover peach cake up to 4 days in the fridge when properly stored. Use an airtight container, or wrap in plastic wrap.
- To freeze the leftover cake, wrap it in a couple layers of plastic wrap, then a layer of aluminum foil and place it in the freezer for up to 1 month.
If you make this yummy upside-down peach cake, please let me know. Just leave a comment below with a star rating.
A delicious way to use your fresh, ripe peaches! Peach Upside Down Cake can also be made using canned peaches.
- 3 Tablespoons Salted Butter*
- ½ cup Packed Brown Sugar
- 3 Ripe Peaches, peeled and sliced
- 1 ½ cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ⅓ cup Unsalted Butter*
- ¾ cup Sugar
- 1 lg Egg
- ⅔ cup Water
- ½ teaspoon Almond Extract
Heat oven to 350℉.
Melt the butter in bottom of 9” x 1 ½” round cake pan.
Stir in the brown sugar, mix well, covering the entire bottom of pan.
Lay peach slices in the pan in a single layer, covering the entire bottom.
Combine flour, baking powder, and salt in a mixing bowl.
Using a mixer, cream together butter and sugar in a second bowl.
Add the egg and almond extract and mix for a few seconds until combined.
Add the flour mixture alternately with the water, starting and ending with the dry ingredients. Mix after each addition.
Spread the batter in the pan evenly over the peaches.
Bake at 350℉ for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Cool for 5 minutes, then invert onto a plate.
Very good served warm with vanilla ice cream!
*You can use unsalted butter for both the peaches and the cake, if you don't have both kinds of butter. If you use salted butter in the cake batter, omit the ¼ teaspoon of salt.
- Canned peaches can be used. Drain the peaches and reserve the liquid if you want to use the liquid in place of the ⅔ cup of water.
- Frozen peaches can be used. Thaw and drain first.
Resources to Make This Recipe and more
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Can I use vanilla extract instead of almond extract?
I made this cake today and it was excellent! I added double the peaches and it was double yummy!!!
That's great! Thank you!