Delicious Peach Upside Down Cake

I absolutely love peaches! Just the smell of them in the grocery store puts me in a good mood. This delicious peach upside down cake is a fun summery take on the more traditional pineapple version.

Serve it with whipped cream or vanilla ice cream for a delicious dessert. It also makes a great coffee cake to pair with your morning cup of joe.

Don’t worry, while this cake looks fancy it’s not too hard to make!

Unlike a lot of similar recipes, I found this cake is not only full of fresh peach flavor, but it’s paired with warm cinnamon. If you don’t like cinnamon you can simply leave it out.

Peach upside down cake ingredients

Peach Preparation

• 3-4 ripe peaches
• 1 tbsp sugar
• 1 tsp cinnamon

Cake Topping

• 1 1/2 tbsp butter
• 1/4 cup brown sugar
• 1 cup of the prepared peaches

Cake Ingredients

• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 cup flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon

Macerating the Peaches

Macerating the peaches will help to ensure they’re sweet and create a little bit of syrup as well. Don’t worry, it’s a simple process.

First, you need to peel and slice all of your peaches. To peel them quickly try this tip for peeling a peach in 10 seconds! Then slice them into thin slices.

Place the slice in the bowl and sprinkle 1 tbsp sugar and 1 tsp of cinnamon over the top. Give them a good stir. Now leave them to sit for at least 30 minutes. If your peaches aren’t quite ripe leave them for a bit longer to help really sweeten up those peaches.

30 minutes later you’ll have the delicious peach slices you need for the topping and some for inside your cake too!

For a quick treat these peaches alone over some vanilla ice cream make a great summertime treat!

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Making the cake

Now that the peaches are prepped you’re ready to start the cake!

I like to use a bundt pan but you can use a square baking pan as well if you prefer.

Preheat your oven to 350 and grease your pan with butter and flour.

Melt about 1.5 tablespoons of butter and pour it into the bottom of your cake pan. Then cover it with 1/4 cup of brown sugar in an even layer.

(If you want more brown sugar in the topping you can double these amounts.)

Take out about 1/2 cup of your sliced peaches and set them aside for later. Then, layer the remaining peaches into your pan. You can lay them in a pretty layer or just dump them in making sure it’s an even layer. It just depends on how pretty you want it to look in the end.

Now that the topping is done you’re ready to make the actual cake batter.

Cream together your butter and sugar in a medium bowl. Once it’s light and fluffy mix in the egg and vanilla.

In a small day mix together the dry ingredients flour, baking powder, salt, and cinnamon.

Take the remaining half cup of sliced peaches. Blend them up in a blender or mash well with a fork.

Add the dry ingredients and peaches into your batter in parts and mix until combined.

Gently add the cake batter to the pan and spread into an even layer.

Bake at 350 for 40-45 minutes until a toothpick comes out clean.

Allow it to cool for 5 minutes. Then turn it out onto a plate or cutting board. You may want to tap a knife around the outside first to help loosen things up.

Enjoy with whipped cream, ice cream, coffee, or by itself!

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