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Upside-Down Peach Cake

Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk


  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
  • In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Upside-Down Cake Tips

What other fruits can you add to upside-down cake?

There are many delicious options besides peach for upside-down cake. Pineapple cake, whether baked in a cast-iron skillet or as adorable minis, is a classic. A little plum cake is perfect for summer, but there’s no reason to stop flipping cakes when the weather turns chill! Why not highlight winter pears with gingerbread in a gorgeous upside-down cake?

How do you flip a cake upside-down?

Flip it quickly and carefully, being sure to protect your body. Once the cake tests done, let it stand 10 minutes or as long as the recipe directs. (Larger cakes stand for longer than small ones.) Place a serving plate upside-down over the cake. Wear oven mitts if you’re able, but the most important thing when flipping the cake is to keep the serving plate firmly aligned over (to catch!) the cake. If you can’t wear mitts, protect yourself with hot pads or kitchen towels. Flip the cake in one smooth, easy movement, placing it plate-side-down on the counter. Then gently wiggle and lift the baking pan away.

What if you wait too long?

Just pop your cake back in the oven for a moment to help it warm up for a neat release.

How long will this cake last?

Sweet upside-down cakes are best served warm, the day they’re made. But you can cool, then cover and refrigerate the leftovers for 2-3 days. Warm a piece up in the microwave to reignite that caramelly magic!

Research contributed by Christine Rukavena, Taste of Home Book Editor
Nutrition Facts
1 slice: 384 calories, 19g fat (11g saturated fat), 71mg cholesterol, 306mg sodium, 52g carbohydrate (36g sugars, 1g fiber), 4g protein.

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  • Linda_Y06
    Feb 19, 2021

    Easy to make. I added pecans with the peaches because why not? I like making a bit smaller cakes because it’s just the two of us.

  • Monse
    Sep 22, 2020

    Super easy to make and pretty delicious ??

  • MB5573
    Sep 15, 2020

    Loved it! Peaches were a delicious change. But I also loved it for making pineapple upside down cake because all of my other recipes call for separating the eggs and then beating and folding in the egg whites—which I immensely dislike doing!

  • Rupanshi
    Sep 14, 2020

    One of the best cakes ever. Moist, super yummy and not overly sweet. Made it for my moms birthday and everyone loved it. Thank you for the recipe

  • Maurya
    Aug 23, 2020

    This was a hit! I used fresh peaches that I previously froze and defrosted slightly. I sprinkled a little cinnamon and chopped pecans on half of the brown sugar and both sides were winners! I can’t wait to have this when there’s snow on the ground for a little taste of summer! My pineapple upside cake uses shortening instead of butter and I will be making the switch to butter from now on!

  • Susan
    Aug 22, 2020

    I made this peach upside down cake and it was delicious. I did not peel the peaches as I like to leave the skin on whenever possible so for people who think peeling is too much trouble, you don’t have to!

  • Karin
    Jun 24, 2020

    This cake is awesome - so flavorful, moist and a great way to enjoy fresh peaches,

  • Mary Ann
    Jun 18, 2020

    Other than peeling and slicing the fresh peaches, this was an easy recipe. Turned out amazing! Light, nice crumb, not too sweet. It did not last long in this house. Making it again as soon as I get more peaches.

  • Jeevan
    May 3, 2020

    Thanks for this awesome recipe. It came out really well. Would definitely try it another time and this is my first cake.

  • SweetJeans
    Mar 30, 2020

    I made this and it turned out great. I didn't have fresh peaches, so I dethawed some frozen peaches I have preserved when fruit was plentiful. I just dethawed them and left them to drain and placed in the bottom of the baking dish. Worked perfect and everyone enjoyed.