Peach Upside-Down Cake
In an effort to make the most of the late-summer season, my kitchen has pretty much been a constant stream of peach inspired desserts. There’s just something about the sugary-sweet, soft and beautiful way of peaches that is so hard for me not to obsess over in late-July through mid-August.
I also love to use peaches in a way that allows them to stay their sweet, simples, delicious selves. I don’t like to doctor them up too much, simply because they don’t require much doctoring at all. Peaches alone can constitute a satisfying dessert, so my philosophy is that everything you serve or create with a peach needs to accentuate the fruit, not the other way around. Which is what made this cake such a perfect dessert to end my summer baking on.
With a simple vanilla-sour cream cake, the peaches really are the star of the show. The addition of a couple tablespoons of molasses to the cake batter brought out those deep, caramel-like flavors of brown sugar, and a whopping 8 oz. of sour cream keeps it deliciously moist with a tight crumb (almost like a pound cake).
Unlike a pineapple upside-down cake, I didn’t add any simple syrup or caramel to the bottom of my pan before I added the peaches. I wanted the peaches to maintain whatever tartness they had (which, for these ripe, orchard peaches, was just the right amount to say “Hey, I’m a fresh peach.” when you take the first bite of cake).
If you’re looking for a dessert to impress a crowd on a warm, summer night… Look no further. Add a scoop of ice cream on top, and this cake will quickly become the favorite guest.
It’s simple. It’s summer-y. It’s gorgeous. And you can throw it together in no time flat. Give it a shot and let me know what you think. Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for some upside-down cake? Here’s a grocery list of everything you’re gonna need!
Ingredients for Peach Upside Down Cake:
Large, Ripe Peaches
Salted Butter
Granulated Sugar
Dark Brown Sugar
Eggs
Vanilla Extract
Sour Cream
Milk
All-Purpose Flour
Baking Powder
Salt
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
Peaches: You can swap peaches with other fruits like nectarines, apricots, or even canned pineapple slices. Berries or apples could also make for a delicious variation.
Dark Brown Sugar: If you don’t have dark brown sugar, light brown sugar or even white sugar will work, though dark brown sugar adds a richer caramel flavor.
Sour Cream: Greek yogurt or buttermilk can be used instead of sour cream to keep the cake moist with a similar tangy flavor.
Milk: Any milk substitute like almond milk or oat milk would be fine, though it may slightly alter the flavor or texture.
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Step-by-Step Summary for Baking Peach Upside Down Cake:
This Peach Upside Down Cake starts by preparing the fruit layer, laying thin slices of ripe peaches in a spiral pattern at the bottom of a parchment-lined springform pan.
Next, you prepare the cake batter by creaming together butter, granulated sugar, and dark brown sugar until light and fluffy. The eggs are then added one by one, followed by vanilla extract for a rich flavor.
Dry ingredients (flour, baking powder, salt) are mixed separately, then gradually added into the wet ingredients along with milk. Sour cream is folded in last to create a moist, velvety texture.
The batter is poured gently over the arranged peaches. Bake the cake for 40-45 minutes, then invert it after a brief cool-down period to reveal the beautifully caramelized fruit topping. Serve warm with a scoop of vanilla ice cream to complement the rich, buttery cake.
FAQs About Baking Upside Down Cakes:
Q: Why did my cake sink in the middle?
A: A sunken cake could be due to overmixing the batter, opening the oven door too early, or underbaking. Make sure your oven temperature is accurate and avoid opening the door until the cake is almost done.
Q: Do I need to peel the peaches?
A: It’s up to you! Leaving the skins on adds color and texture, but peeling the peaches gives the fruit a smoother, more refined presentation.
Tips for Achieving a Perfectly Moist Vanilla Cake:
Make sure to measure the flour accurately, as too much flour can result in a dry cake.
Don’t skip the sour cream—it adds essential moisture and a slight tang that complements the sweetness of the cake.
Cream the butter and sugars together until light and fluffy. This process incorporates air, giving the cake a soft and tender crumb.
Mix the ingredients just until combined—overmixing can lead to a dense, tough cake.
How to Prevent Your Fruit from Sticking to the Pan:
Always line the bottom of your springform pan with parchment paper. This provides a non-stick surface that makes flipping the cake easy and mess-free.
Make sure the butter used in the bottom of the pan is evenly spread to help the caramelization process without sticking.
Let the cake cool for 10 minutes after baking before flipping it onto a plate. This brief cooling time helps the fruit layer set without sticking.
How to Store a Baked Upside-Down Cake:
To store, allow the cake to cool completely. Then cover it with plastic wrap or foil and store it in the fridge for up to 3 days. Upside-down cakes tend to stay moist in the fridge thanks to the fruit topping.
Recipe for Peach Upside Down Cake:
Peach Upside-Down Sour Cream Cake
Ingredients
Instructions
- Start by pre-heating your oven to 350 degrees F, and lining a 9 inch springform pan lightly with butter. Place a 9 inch circle of parchment on the bottom of your pan to prevent the peaches from sticking.
- Next, wash your peaches and slice them into thin, half-moon shaped slices. Starting in the center of the bottom of your pan, layer them into a spiral shape, making sure to fill in any gaps between the slices. Set your pan and peaches aside.
- Next, in a large mixing bowl, place your granulated sugar, brown sugar, and butter, and mix on high with an electric hand mixer until they have fully incorporated, and the mixture is beginning to get lighter.
- Once the butter and sugars have mixed, crack your first egg, and mix it into the butter and sugar until it has been fully incorporated. Repeat this process with the second egg. Add in your vanilla, and mix well.
- Next, in a separate bowl, mix your dry ingredients (flour, baking powder, salt).
- Once mixed, pour half of your dry ingredients into your wet ingredients, and stir gently to begin combining. (It does not have to be perfectly smooth at this stage, just lightly incorporated.)
- Next, pour in half of your milk, and stir well until combined. Repeat this process with the second half of your dry ingredients and milk.
- Once all of your milk and dry ingredients have been mixed into the batter, place all 8 oz of sour cream into the batter, and stir gently until it has been fully incorporated.
- Once your batter is ready, gently pour it over your peaches, being cautious not to move the slices out of place, and level it out with the back of your spoon.
- Place your cake into the oven, and bake for 40-45 minutes, or until a tooth pick can be inserted into the middle and comes out clean.
- Once your cake has finished baking, remove it from the oven and allow it to cool for 10 minutes before turning it out of the pan onto your cake plate. Once turned out, the peaches should now be face-side up on your cake.
- Allow to cool for another 10-20 minutes before slicing, and serving warm with a scoop of vanilla bean ice cream. Enjoy!
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