I enjoy this recipe because it transforms simple ingredients into an impressive dessert that looks as good as it tastes. The peaches become tender and caramelized as the cake bakes, creating a naturally sweet topping. I also appreciate that the cake remains moist thanks to the combination of milk and yogurt. Whether I serve it at a family gathering or as a weekend treat, it always receives compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ripe peaches, pitted
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons vanilla extract
1½ cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon salt
⅓ cup milk
⅓ cup yogurt
Directions
I preheat the oven to 350°F and line a 9-inch round pan with parchment paper. I thoroughly grease the sides and bottom of the pan, including the parchment paper.
I pit and thinly slice the peaches into half-moon shapes. Starting in the center, I arrange the peach slices in a spiral pattern across the bottom of the pan, filling any gaps as needed.
In a stand mixer fitted with the whisk attachment, I beat the butter, granulated sugar, and brown sugar on medium-high speed until the mixture becomes light, fluffy, and pale.
I scrape down the bowl and add the vanilla extract and eggs one at a time, mixing until the batter is smooth and fluffy.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add half of the dry ingredients to the butter mixture and mix until just combined. Then I add the milk and yogurt and mix again. Finally, I add the remaining dry ingredients and mix until no streaks of flour remain.
I carefully spread the batter over the peach layer, making sure not to disturb the arranged fruit.
I bake the cake for 30 to 40 minutes, or until a knife inserted into the center comes out clean.
I allow the cake to cool completely before running a knife around the edge of the pan and carefully inverting it onto a serving plate.
Servings and Timing
Servings: 16
Prep Time: 20 minutes
Bake Time: 40 minutes
Cooling Time: 0 minutes
Total Time: 1 hour
Variations
I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor that complements the peaches. When peaches are out of season, I can substitute nectarines, plums, or apricots. For extra richness, I occasionally sprinkle a little brown sugar over the peach layer before adding the batter. I also enjoy adding chopped pecans or walnuts for a subtle crunch.
Storage/Reheating
I store leftover cake in an airtight container in the refrigerator for up to 4 days. Before serving, I let it come to room temperature or warm individual slices in the microwave for 10 to 15 seconds. If I need to store it longer, I freeze slices individually wrapped for up to 2 months and thaw them overnight in the refrigerator.
FAQs
Can I use canned peaches instead of fresh peaches?
I can use canned peaches if necessary, but I make sure to drain them well to prevent excess moisture from affecting the cake.
Why should I let the cake cool before flipping it?
I allow the cake to cool completely because it helps the structure set and reduces the risk of the cake breaking apart during inversion.
Can I make this cake ahead of time?
Yes, I often bake it a day in advance and store it covered in the refrigerator until ready to serve.
What type of pan works best for this recipe?
I prefer using a springform pan because it makes removing the cake easier, but a standard 9-inch round cake pan works well too.
Can I serve this cake with toppings?
I enjoy serving it with whipped cream, vanilla ice cream, or a dollop of lightly sweetened yogurt for an extra-special dessert.
Conclusion
I find this Peach Upside Down Cake to be a wonderful way to celebrate fresh peaches. The combination of juicy fruit and moist vanilla cake creates a dessert that is both elegant and comforting. Whether I make it for guests or simply to enjoy at home, it always delivers beautiful presentation and delicious flavor in every slice.
This Peach Upside Down Cake is soft, buttery, and topped with sweet caramelized peaches. A beautiful homemade dessert perfect for summer gatherings.
Author:Ella
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:16 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 ripe peaches, pitted
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
1½ cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon salt
⅓ cup milk
⅓ cup yogurt
Instructions
Preheat the oven to 350°F (175°C).
Line the bottom of a 9-inch round cake pan with parchment paper and thoroughly grease the sides and parchment paper. A springform pan works especially well.
Pit the peaches and slice them thinly into half-moon shapes.
Arrange the peach slices in a spiral pattern across the bottom of the prepared pan, starting from the center and filling any gaps. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale in color.
Scrape down the sides of the bowl and add the vanilla extract.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half of the dry ingredients to the butter mixture and mix just until combined.
Add the milk and yogurt, mixing until incorporated.
Add the remaining dry ingredients and mix until no streaks of flour remain. Do not overmix.
Carefully spread the batter over the peach layer, smoothing it evenly to the edges without disturbing the fruit arrangement.
Bake for 30–40 minutes, or until a knife or toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
Run a knife around the edge of the pan and carefully invert the cake onto a serving platter.
Remove the parchment paper and serve with the peach side facing up.
Notes
Choose ripe but firm peaches for the best texture and presentation.
Greek yogurt can be substituted for regular yogurt for a slightly richer cake.
Let the cake cool completely before inverting to help the peach layer stay intact.
Serve plain or with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
