There’s something irresistibly charming about a dessert that looks just as good as it tastes — and the caramelized peach upside-down cake fits the bill perfectly. Bursting with juicy peaches, a buttery vanilla base, and a golden-brown sugar topping, this cake is the epitome of summertime indulgence. Whether you’re a home baker looking to impress or just craving a rustic treat, this is the dessert to bookmark.

Unlike more complicated fruit-based desserts, this one is fairly simple to master. All you need are ripe peaches, a good cake pan, and a bit of patience with caramelization. To make it even better, choosing the right peach variety matters. Not sure which peaches perform best in the oven? This guide on peach varieties can help you make the most flavorful pick.

At the heart of this dessert is the caramelized topping — a process that can transform basic sugar into something extraordinary. Learning the right way to do it is crucial. For the science behind caramelizing sugar properly, check out this comprehensive caramel guide from Serious Eats.

Why You’ll Love This Cake

Moist and fluffy vanilla cake paired with tender, sweet peaches
A rich layer of homemade caramel sauce baked right into the topping
Visually stunning — perfect for entertaining or gifting
Easy to make with common pantry ingredients
Works well with fresh, frozen, or canned peaches

The Magic of Caramelization

Caramelization occurs when sugar is heated until it transforms into a golden, complex syrup with notes of toffee and molasses. When paired with peaches and butter, it creates a luscious topping that soaks into the cake for unbeatable depth of flavor.

Tips for caramel success:

Use brown sugar for a deeper flavor
Melt butter slowly before mixing in the sugar
Stir constantly until the mixture is smooth and begins to bubble

Selecting the Best Peaches

Not all peaches are created equal when it comes to baking. You’ll want varieties that hold their shape and flavor after exposure to high heat. Freestone peaches are easier to pit and slice, making them a top choice for upside-down cakes. For seasonal accuracy and planning, visit The Peach Truck’s variety guide.

Peach selection tips:

Choose ripe but firm peaches
Avoid overly soft or mealy ones
You can substitute with nectarines or plums

Ingredients You’ll Need

For the Caramelized Topping:

6 tablespoons salted butter
⅔ cup packed brown sugar
¼ teaspoon cinnamon
3 ripe peaches, peeled and sliced

For the Cake:

1¼ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup milk

Optional:

A pinch of nutmeg for a warmer spice profile
Almond extract instead of vanilla for a unique twist

Equipment Checklist

9-inch round cake pan
Mixing bowls (medium and large)
Hand or stand mixer
Spatula
Knife and cutting board
Oven mitts

Before You Start: Prep Tips

Allow butter, milk, and egg to come to room temperature
Grease your cake pan if it’s not non-stick
Set all ingredients out beforehand to streamline your process

How to Make Caramelized Peach Upside-Down Cake

Step 1: Prepare the Topping

Preheat oven to 350°F (175°C)
In the cake pan, melt 6 tbsp of salted butter either on stovetop or in oven
Once melted, stir in ⅔ cup brown sugar and ¼ tsp cinnamon until smooth
Arrange peach slices in a single layer over the mixture

Step 2: Make the Cake Batter

In a medium bowl, mix:
- 1¼ cups flour
- ¼ tsp baking powder
- ¼ tsp salt
In a large bowl, cream together ½ cup softened butter and ¾ cup sugar until fluffy
Add 1 egg and 1 tsp vanilla; mix well
Add dry ingredients in batches, alternating with ½ cup milk
(Start and end with flour. Do not overmix.)

Step 3: Assemble and Bake

Carefully spoon the batter over the peach layer
Smooth the top with a spatula
Bake for 35 to 40 minutes until golden and a toothpick comes out clean

Step 4: Cool and Flip

Let the cake cool for 10 minutes in the pan
Place a plate over the pan and flip the cake carefully
Let it settle before removing the pan

Want expert tips on flipping a cake without breaking it? King Arthur Baking’s guide walks you through the process.

Serving Suggestions

Serve warm or at room temperature
Pair with:
- Vanilla ice cream
- Whipped cream
- Crème fraîche
Garnish with:
- Fresh mint leaves
- Powdered sugar
- Thin peach slices on top

Storage & Make-Ahead Tips

Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices individually for longer shelf life (up to 3 months)
Reheat gently in the microwave or oven

Common Baking Mistakes & Fixes

Cake sticks to pan: Let it cool for 10–15 minutes and run a knife around the edge before flipping
Soggy topping: Use ripe but firm peaches and don’t overuse liquid
Center undercooked: Check oven temperature and baking time accuracy
Dry cake: Avoid overbaking and overmixing the batter

Variations to Try

Fruit swaps: Use nectarines, plums, or apples
Spice it up: Add nutmeg, clove, or cardamom
Make it boozy: Add a splash of bourbon or dark rum to the topping
Mini versions: Use muffin tins for individual upside-down cakes

Frequently Asked Questions

Can I use canned peaches?
Yes! Just drain them well and pat dry before using.

Why is my cake soggy?
This usually happens from overly juicy fruit or too much caramel sauce. Use firm fruit and follow measurements closely.

Do I need to peel the peaches?
It’s recommended for a smoother texture, but you can leave the skin on for a rustic touch.

Can this recipe be made gluten-free?
Yes. Use a 1:1 gluten-free flour blend and check for additional rising agents.

How do I flip the cake without disaster?
Cool the cake just enough so it holds its shape, then use a plate that fully covers the pan and invert slowly with oven mitts.