Getting perfect peaches is magical for me, so sometimes I want to use them to make something that dazzles. But it's also summer, so don't make me turn on the oven for too long!
This cake wins on every count: it looks gorgeous, its easy to put together, and it bakes in only 30 minutes. Plus goes great with a scoop of ice cream, which makes it the best kind of summer dessert!
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Ingredients Needed
- Peaches
- Butter
- Sugar
- Water
- Flour
- Baking powder
- Nutmeg
- Eggs
How to Make this Easy Peach Cake
Start by prepping your pan and peaches. Use a little butter to coat the pan, then add a circle of parchment paper to line the bottom, then butter that surface as well.
If you've never peeled peaches, here's the easiest way to do it: bring a large pot of water to boiling. Cut an X in the end of each peach, then immerse them in the boiling water for 30 to 45 seconds. Remove and immediately plunge into a bowl of ice water. Start at the X and pull the skin, it will easily peel right off!
Once the peaches are peeled, cut them into slices, about ¼ to ½ inch thick. Arrange the peach slices in the bottom of the prepared pan. I only need 2 peaches to cover an 8-inch cake pan; you might need another if you use a 9-inch or if your slices are thicker.
In a small saucepan, combine ½ cup of sugar with water and cook over medium-high heat. The sugar will dissolve and the mixture will boil. Keep boiling and stirring for about 10 to 12 minutes, until it turns an amber color. As soon as it changes color (don't let it burn!), remove from heat and evenly pour over the peaches in the cake pan. This mixture adds a caramel taste to the peaches that you will LOVE!
Now you can mix the cake. First mix together the dry ingredients: flour, baking powder, and nutmeg. You can either sift these together or use a whisk; I've done both with success. Set this aside.
In a medium bowl, beat the softened butter with the remaining sugar until light. Beat in the eggs, one at a time. Switch to a spoon or spatula and stir in the flour mixture. Spread this batter over the peaches (and caramel) in the pan.
Bake the cake for 30 to 35 minutes at 350°F. the cake will be set and the top golden-brown. Once baked, remove it from the oven and place on a cooling rack. Run a butter knife around the edge, between the cake and pan, to ensure release. Then place a plate or platter on top and invert the cake onto the plate. Carefully lift the pan away, watching for any peach slices sticking to the pan. If they do, simply peel them away and place them on top of the cake.
Allow the cake to cool to your preference. We love it still warm or room temperature, with a scoop of vanilla ice cream on the side. It's divine!
Serving & Storage
This cake is really best on the day it's made, but still decent for 1-2 days after. It technically can be kept at room temperature, but I usually refrigerate after 24 hours. On subsequent serving days I'll give the slices a quick 15 seconds in the microwave and still add a little ice cream - super yummy!
📖 Recipe
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Peach Upside Down Cake
Ingredients
- ½ cup butter room temperature (1 stick)
- More butter for greasing the pan
- 2-3 peaches
- ½ cup sugar granulated, for caramel
- ¼ cup water
- 1 cup flour all-purpose
- ¾ teaspoon baking powder
- ¼ teaspoon nutmeg ground
- ¾ cup sugar granulated, for cake
- 3 eggs
Instructions
- Preheat oven to 350°F and grease an 8 or 9-inch round cake pan with butter. Cut a round piece of parchment paper to fit the bottom of the pan, press into the pan and butter over the top of this as well.More butter for greasing the pan
- Peel, pit, and slice the peaches into ¼ to ½ inch thick slices. Arrange in the bottom of the prepared cake pan.2-3 peaches
- Add water and ½ cup sugar to a small saucepan and heat on medium-high heat for 10-12 minutes. The sugar will dissolve and the mixture will start to boil. Keep stirring as it boils, it will start to darken slightly. Continue cooking and stirring until it turns an amber/caramel color. Immediately remove from heat and evenly pour over the peaches in the pan.½ cup sugar, ¼ cup water
- Sift or whisk together the flour, nutmeg, and baking powder in a medium bowl. Set aside.1 cup flour, ¾ teaspoon baking powder, ¼ teaspoon nutmeg
- In a separate medium bowl, use a hand mixer to beat the butter and remaining sugar together until light.½ cup butter, ¾ cup sugar
- Add the eggs, one at a time, and continue to beat to mix in.3 eggs
- Use a spoon or spatula to stir in the flour mixture. Once mixed, spread the batter over the peaches in the cake pan.
- Bake in the preheated oven for 30 to 35 minutes. The cake will be set and the top golden brown.
- Remove the pan from the oven and place on a cooling rack. Run a butter knife along the edge, between the cake and pan, to ensure it will release. Place a plate or platter on top of the cake, then invert everything to release the cake onto the plate. Carefully lift the pan away, ensuring all the peach slices remain with the cake.
- Serve warm or room temperature, with a little ice cream or topping of your choice.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Nolan
This peach upside-down cake was so good! The peaches get all caramelized and delicious! Even better warm with a scoop of vanilla ice cream!
Sula
Ice cream is this cake's best friend!
Anna
This was such an easy summer dessert and looked so pretty too. A scoop of ice cream on top made it even better!
Sula
Delicious! Thank you!
Amy Dong
The caramelized peaches on top made every bite absolutely irresistible!
Sula
They really do, the flavors are simple yet so perfect together.
nancy
i have a lot of peaches i froze this summer. I will be using them up on this cake!
Sula
Perfect!