Moist Peach Upside Down Cake Made from Scratch
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.
Servings 12
Calories 330kcal
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.
