Summer Cake Ideas | Peach Upside Down Cake

peach upside down cake : summer calls for desserts that are light, fruity, and bursting with seasonal flavor. And if there’s one fruit that captures the essence of summer best, it’s the peach. Whether you’re baking for a backyard BBQ, family gathering, or just a sunny afternoon treat, a peach upside down cake is a showstopper that’s both stunning and simple to make.

Fresh peaches are at their peak from late spring through early fall. According to the USDA Seasonal Produce Guide, peaches are most flavorful during the summer months, making them a perfect addition to seasonal baking. Their juicy texture and natural sweetness caramelize beautifully in an upside down cake, creating a dessert that’s equal parts rustic and elegant.

What makes a peach upside down cake so irresistible is the golden, glossy topping that forms when the fruit caramelizes in the oven. This delicious process is thanks to the Maillard reaction and caramelization, both of which contribute to that rich, slightly nutty flavor and beautiful finish. If you’re curious about how this culinary magic works, check out this in-depth explanation of the science of caramelization.

Why You’ll Love This Cake

• Simple ingredients, pantry staples plus fresh peaches
• Visually impressive, yet easy to prepare
• Moist and flavorful, thanks to yogurt and brown sugar
• Perfect for summer gatherings or casual weekend treats
• Customizable with spices, other fruits, or diet preferences

Ingredients You’ll Need

To make this summer-perfect dessert, you’ll need the following:

• 3 ripe peaches, pitted and thinly sliced
• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar
• ½ cup light brown sugar (packed)
• 2 eggs (room temperature)
• 2 tsp vanilla extract
• 1½ cups all-purpose flour
• 1¼ tsp baking powder
• ½ tsp salt
• ⅓ cup milk
• ⅓ cup plain yogurt

Tools You’ll Need

• 9-inch round cake pan (springform recommended)
• Parchment paper
• Mixer (hand or stand)
• Cooling rack

How to Make Peach Upside Down Cake

1. Prep the Pan

• Preheat oven to 350°F (175°C)
• Line the bottom of your pan with parchment paper
• Grease both the paper and the pan sides generously with butter

2. Arrange the Peaches

• Slice peaches into thin half-moons
• Create a spiral pattern on the pan bottom, tightly fitting the slices to avoid gaps
• Set aside

3. Mix the Batter

• Cream butter and both sugars together until light and fluffy
• Beat in the eggs one at a time, then add vanilla
• In a separate bowl, whisk flour, baking powder, and salt
• Add half the dry mixture to the butter mix
• Pour in milk and yogurt, then add remaining dry ingredients
• Mix until just combined

4. Assemble and Bake

• Carefully spoon batter over the peaches without disturbing the pattern
• Smooth the top
• Bake for 35–40 minutes, or until a toothpick comes out clean

5. Cool and Flip

• Let cake cool in the pan for at least 20 minutes
• Run a knife along the edges to loosen
• Invert onto a serving plate and peel away the parchment

Tips for Success

• Use ripe but firm peaches to avoid mushy texture
• Overlap slices to avoid batter leaking through gaps
• Do not overbake – this can dry out the cake and cause sticking
• Cool the cake completely before flipping to prevent collapse

Variations You Can Try

• Substitute nectarines or plums for peaches
• Add a dash of cinnamon or cardamom for warmth
• Use gluten-free flour for a GF version
• Replace eggs and dairy with plant-based alternatives for a vegan option
• Bake in muffin tins for mini upside down cakes

What to Serve With It

• A scoop of vanilla ice cream or a dollop of whipped cream
• Fresh berries or a drizzle of berry coulis
• Chilled beverages like iced tea, sangria, or sparkling lemonade

Storage & Leftover Ideas

• Store at room temperature for up to 2 days in an airtight container
• Refrigerate for up to 5 days
• Warm slices slightly before serving
• Repurpose leftovers into breakfast parfaits or cake trifles

FAQs

Can I use canned peaches instead of fresh?
Yes, but drain them thoroughly. Fresh peaches yield the best texture and flavor.

Why does my upside down cake fall apart?
Usually due to flipping too soon or not greasing the pan properly. Always cool and loosen the sides first.

Do you flip the cake while it’s hot or cold?
Warm is best—wait about 20 minutes after baking to flip.

How do you prevent soggy bottoms?
Use firm fruit, avoid excess liquid, and bake until the center is fully set.

Can it be made ahead of time?
Yes! Bake a day in advance and store covered at room temp or in the fridge.

Final Thoughts

There’s something nostalgic and heartwarming about a peach upside down cake. It brings the beauty of summer into your kitchen with every golden slice. Whether you keep it classic or add your own twist, it’s a dessert that promises flavor, style, and that unmistakable taste of summer joy.

Print