Peach Upside Down Cake

This Peach Upside Down Cake is the ultimate way to celebrate peach season and the end of Summer! Super easy, delicious and good any time of the day! 

Summer and sadly, peach season, are coming to a close. But I wanted to share one last peach recipe in case you’re like me and happen to have about 8 peaches in your fruit bowl that need to be eaten soon. 

Peaches are almost like avocados. They take forever to ripen but then BAM, once they do, you better eat them or else it’s over, ha! 

Anyway, this peach cake is the ultimate way to use them up. Let me tell you why! 

Why You’ll Love This Cake: 

Ohhhh, where to begin! This cake is incredibly simple. It’s a one bowl, easy and delicious recipe!

The cake itself is incredibly light, fluffy and soft. It has a delicious cinnamon flavor – not overwhelming but just enough to really mesh well with the peaches. 

Oh and the peaches!! They are caramelized on the bottom – and they are sweet and have brown sugar notes and work perfectly with the cake! 

What makes this cake especially light and fluffy? The sour cream you add in at the end! It really takes it to a whole different level of softness. 

I also absolutely love that this recipe is a STUNNER but so so easy. It looks like it takes so much work but in reality, it’s so easy. 

The combination of the soft and fluffy cake with the ripe peaches….simply amazing! And bonus points if you add whipped cream or ice cream on top. The creaminess works SO well here, y’all. 

So let’s get into what you need to bake it! 

Ingredients You Need: 

• Salted butter – a must! I like using salted but you can use unsalted here as well.
• Granulated sugar – Just good ol basic granulated sugar is used to sweeten this cake batter.
• Eggs – Use large eggs here.
• Vanilla – Use pure vanilla extract for allll the good flavor!
• All purpose flour + baking powder + cinnamon – the dry ingredients! The cinnamon adds an incredible depth of flavor. 
• Sour cream – a MUST! Use full fat here. You can sub whole milk greek yogurt if needed.
• Ripe peaches – You want the peaches to be just ripe, not overly so. I did NOT peel my peaches for this recipe…but feel free to do so if you desire!
• Brown sugar – this will go on top of the ripe peaches. Feel free to use light or dark brown sugar, it doesn’t really matter here!

How to Bake Cake in 6 Simple Steps: 

1. Begin by preheating the oven to 350 – this will ensure that your oven is hot and ready to go when it comes time to place the cake in the oven. Generously grease an 8 inch cake pan with butter and set this aside for now.
2. Add softened butter to a large bowl. Using a hand held mixer, mix the butter until it becomes light and creamy. Add in the sugar and cream together until combined and creamy. Next add in the eggs and vanilla one at a time, making sure each is combined before adding in the next one. 
3. To the wet ingredients, add the dry ingredients (flour, baking powder and cinnamon) straight in and gently fold in, making sure it is completely combined. Then, lastly, fold in the full fat sour cream to make sure that it’s fully combined as well.
4. Slice up the peaches long and thin and then place them directly on the bottom of the pan. Just do ONE layer of plums. I found it easiest to start from the outside and work to the inside. Then generously sprinkle the brown sugar on top of the peaches. 
5. Add the batter directly on top and be sure to make sure it is EVENLY spread out over the peaches and around the cake pan.
6. Bake for 40-50 minutes – it should be done when you can insert a toothpick and nothing or just a little bit of crumb comes out. Once it’s done baking, let it cool in the pan for 15 minutes and then gently invert it onto a cooling rack. Let it cool for another 10 minutes or so and then time to cut into it! Enjoy with whipped cream or ice cream!

Best Baking Tips: 

Make sure that your cake pan is greased WELL. You are going to want to be able to easily invert the cake onto a cooling rack with the peaches intact. I just used butter and spread it all around the cake pan, every inch was covered, ha! And it was oh so worth it. 

Speaking of inverting it, be sure that before you do that, you gently run a butter knife on the outside of the cake, making sure that you kind of loosen it from the pan. 

Be sure that you spread the cake batter evenly over top of the peaches….be gentle here, don’t mix in the peaches! I recommend using a flat silicon spatula for this. 

You don’t want to over bake this cake! So take a look at it at the 40 minute mark and insert the toothpick and see if it’s ready! It will be done when the toothpick is inserted into the center of the cake and comes out clean or with just a little bit of crumb. 

Storing Leftovers: 

Store cake leftovers in a tightly sealed container at room temperature or in the fridge for up to 3 days. Enjoy with coffee, tea or dessert! 

Did you enjoy this recipe? Here are a few others you might like: 

Cinnamon Peach Bread 

Peaches and Cream Puff Pastry Tarts

Peach BBQ Chicken Pizza 

Maple Brown Sugar Peach Crisp 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie