When peaches are so ripe they drip down your chin, that’s your sign, it’s time to bake. This old-fashioned peach upside down cake is sticky, buttery, and just fancy enough to impress without stressing you out. Fresh peaches and cherries melt into a golden pound cake that flips into something spectacular. If you’re surrounded by summer peaches like I am, you’re gonna want this one on repeat.
The Peach Cake That’ll Make You Forget Every Other Summer Dessert
This peach upside down cake? It’s what I make when I want something old-school and stunning, but ‘without a whole production. It’s buttery. It’s juicy. It’s got that sticky, caramelized fruit layer that’s gorgeous when you flip it out of the pan. And yeah, it is a little show-offy. Parchment paper makes flipping it a breeze!
If summer had a mascot in my kitchen, it’d be peaches. Living smack in the middle of peach orchard country, I get spoiled this time of year. The air smells sweet, the farmer’s markets are overflowing, and every other neighbor has a basket of peaches they’re trying to give away. No complaints here.
I used Nana’s pound cake recipe for the cake. It’s dense enough to hold the peaches inside the cake without it falling apart.
Why I Keep Coming Back to This Cake
Let’s just say this isn’t your average “upside down cake with peaches.” It’s more like the nostalgic kind, soft cake meets summer fruit, the kind Grandma might have made when she had a counter full of ripe peaches and no plan except to bake.
I use fresh freestone peaches, I’ve tried every variety under the sun. Trust me: the juicier, the better. Add in a few Bing cherries for contrast, both in flavor and looks
Here’s the deal:
You cut your peaches in half, nestle them into the bottom of the pan with a splash of peach juice and brown sugar, then pour a fluffy cake batter right over top. The peach juices seep into the cake as it bakes. After baking, the magic happens, you flip it, hold your breath, and reveal this glistening peach mosaic that looks like it took all day. (Spoiler: it didn’t.)
Serve it warm with a scoop of homemade peach ice cream if you’re feeling extra. Or keep it simple with a dollop of whipped cream. Either way, it feels like summer on a plate.
What You’ll Need to Get Started
A few key ingredients carry the weight here. The rest? You’ll find everything listed in the full recipe card below.
- Ripe freestone peaches: These slice easily and release just enough juice to flavor the topping without making it soggy. Choose peaches that give slightly when pressed but aren’t mushy.
- Bing cherries: Added to the center of each peach for a pop of color and flavor. Fresh cherries are best.
- Sour cream: Use full-fat sour cream for the best flavor and texture. You can swap this with full-fat plain Greek yogurt if you have it.
- Cake flour: Gives a finer, more delicate texture compared to all-purpose flour.
An Upside Down Cake With Peaches Is So Easy to Make
Step One: Prep the Pan
Step Two: Make the Base
Tip: The easiest way to peel peaches is to blanch them: score a small “X” on the bottom of each peach, then drop them into boiling water for about 30 seconds. Transfer immediately to an ice bath, and the skins should slide right off with little effort. I’m too lazy for that and just peel them with a pairing knife.
Step Three: Mix the Cake Batter
Butter: Make sure the butter, sour cream, and egg yolks are at room temperature so they blend easily. You can soften butter quickly in a pinch.
Step Four: Assemble and Bake
Tip: Run a knife along the sides of the pan to release the cake before flipping it over.
Make It Your Summer Go-To
This upside down cake with peaches somehow fits any kind of gathering, family dinner, last-minute cookout, or just a day when you have extra peaches. It’s not fussy, but it feels a little special. And when you live near peach orchards, it’s hard not to bake with them every chance you get.
Got extra peaches? You might love this simple and creamy peach ice cream or this golden, flaky peach pie that’s worth every bite. Or browse through my fruit desserts collection if you’re feeling peachy, or berry, or cherry, or just plain dessert-hungry.
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Ingredients
Topping
- 4 ripe freestone peaches peeled and cut in half
- 4 bing cherries pitted and cut in half
- 2 tablespoons butter softened
- 1 tablespoon peach juice
- ½ cup brown sugar
Cake
- 1 ½ cups sugar
- ½ cup butter softened
- ½ cup sour cream
- 3 eggs separated
- 1 ½ cups cake flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350º. Place parchment paper on the bottom of a 9 inch cake pan. Coat the bottom of the pan with 2 tablespoons of soft butter.
- Peel the peaches and cut them in half. Even them out so they are about the same thickness, placing the extra into a sieve. Strain the peach pieces until you get a tablespoon of peach juice.
- Combine 1 tablespoon of peach juice with ½ cup of brown sugar and spread it on top of the butter in the cake pan.
- Place a ½ of a cherry in the center of each peach half and place on top of the brown sugar mixture.
Cake
- In the bowl of a stand mixer, combine butter and sugar and beat until light and fluffy, Add sour cream and beat until smooth. Add egg yolks one at a time, mixing after each. Add vanilla.
- In a separate bowl, whisk together the flour, salt, and soda. Add to the batter and mix to combine.
- In a separate bowl, beat the egg whites until stiff peaks form and gently fold into the cake batter. Pour onto the top of the peaches, evening it out with an offset spatula. Bake for 40-50 minutes until a toothpick comes out clean. The time will vary depending on how juicy the peaches are.
- Let cool on a wire rack for 5 minutes. Run an offset spatula around the edges and turn upside down onto a serving platter. Let cool before cutting.
Video
Notes
- Make sure you generously butter the pan and parchment paper, it not only keeps it from sticking to the pan, but it makes the top and sides a little crispy.
- To Store, place leftover Peach Upside Down Cake tightly covered in the refrigerator for up to 4 days. Let it come to room temperature before serving, or warm slightly in the microwave.
