This golden upside-down cake is topped with sweet, juicy peach slices nestled in a buttery brown sugar glaze. Perfectly moist and tender, it’s a rustic summer dessert that highlights fresh stone fruit in the most beautiful way. With a soft crumb and caramelized topping, this cake brings both comfort and elegance to the table.

Why You’ll Love This Recipe

Peach Upside-Down Cake is a simple yet visually striking dessert that captures the essence of summer. The caramelized brown sugar glaze infuses the peaches with rich flavor, while the buttery cake base keeps things soft and moist. This recipe is easy to prepare, requires no special equipment, and makes a beautiful centerpiece for any gathering—from picnics to family dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Topping:

• 3 tablespoons unsalted butter
• 1/2 cup light brown sugar, packed
• 3–4 ripe peaches, thinly sliced

For the Cake Batter:

• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small saucepan, melt the 3 tablespoons of butter over low heat. Add the brown sugar and stir until the mixture is smooth and bubbling, about 2–3 minutes. Pour the caramelized sugar mixture into the prepared cake pan, spreading it evenly.
3. Arrange the peach slices in concentric circles over the brown sugar mixture. Set aside.
4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Add the dry ingredients to the wet mixture in three additions, alternating with the milk, and mix until just combined. Do not overmix.
8. Carefully pour the batter over the arranged peaches, smoothing the top with a spatula.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
10. Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a serving plate.
11. Let cool slightly before serving. Serve warm or at room temperature.

Servings and timing

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour

Variations

• Use canned peaches: When fresh peaches are not in season, canned peaches (drained well) can be used.
• Add spices: A pinch of cinnamon or nutmeg can be added to the batter for a warm twist.
• Make it gluten-free: Substitute with a 1:1 gluten-free flour blend suitable for baking.
• Try other fruit: Substitute peaches with nectarines, plums, or apples for seasonal variation.
• Add a liqueur: A splash of peach schnapps or bourbon in the glaze can elevate the flavor.

Storage/Reheating

• Room temperature: Store covered at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm individual slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven until heated through.

FAQs

Can I make this cake in advance?

Yes, the cake can be made a day ahead and stored at room temperature or in the fridge. Warm slightly before serving for best flavor.

Do I need to peel the peaches?

Peeling is optional. The skins soften during baking and add texture, but if preferred, you can peel them.

Can I use a different pan size?

Yes, an 8-inch round pan can be used, but baking time may vary. Avoid using a springform pan, as the glaze may leak.

How do I prevent the cake from sticking?

Lining the bottom of the pan with parchment paper and greasing the sides ensures an easy release after baking.

Can I reduce the sugar in the glaze?

You can reduce the brown sugar slightly, but the glaze contributes to the cake’s signature caramelized texture and flavor.

What if the peaches float?

Make sure the brown sugar glaze is evenly spread and press the peach slices gently into it before adding the batter.

Can I add nuts to this recipe?

Yes, chopped pecans or walnuts can be sprinkled over the brown sugar glaze before adding the peaches.

Can I make this dairy-free?

Use plant-based butter and a non-dairy milk alternative such as almond or oat milk.

Is this cake meant to be served warm?

It can be served warm, room temperature, or chilled—each temperature offers a slightly different texture and flavor experience.

Can I use white sugar instead of brown sugar?

Brown sugar is preferred for the glaze because of its moisture and molasses content, but white sugar can be used in a pinch.

Conclusion

Peach Upside-Down Cake with Caramelized Brown Sugar Glaze is a warm-weather classic that’s simple to make yet impressive in presentation. Featuring ripe peaches and a rich, buttery base, it offers the perfect balance of sweetness and texture. Whether served on its own or with a scoop of vanilla ice cream, this dessert is a timeless way to showcase summer’s best fruit.

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