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Upside-Down Peach Pie Recipe

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Prepare to have your mouth watering as I tell you about this incredibly delicious Peach Upside-Down Cake! It’s juicy, full of the sweet flavor of brown sugar crumbs, and the best part…the melt-in-your-mouth fluffy cake ties it all together!

I LOVE a good upside down cake. Not only are they beautiful to look at, but they are also packed with delicious, juicy fruit! Try some of my other favorites like this perfect Pineapple Upside Down Cake and this delicious Caramel Apple Upside Down Cake!

What is an inverted cake?

An inverted cake is exactly as described. When you serve it, instead of all the ingredients being on the bottom of the cake and part of the cake on top, it’s the other way around! The fruit is beautifully displayed on top and then covered in delicious brown sugar crumbles (that you’ll want to eat all by themselves!). They are a spectacle to see and enjoy even better!

This peach upside down cake is perfect for any occasion. It looks awesome (and awesome!) on the table, but when you slice it with a fork, this is where the good stuff really begins! The cake is moist and soft on the bottom, and when you combine it with the delicious flavor of fresh, sweetened peaches, well…you don’t have to convince me anymore! Let’s make a cake!

Ingredients for the upside down peach tart

This cake is easy to make, but when it’s ready it will definitely look stunning. It’s the perfect recipe for peach season! See the recipe card at the bottom of the post for exact measurements.

packing

  • Peaches: you don’t want them to be too soft. Make sure they are ripe.
  • Lemon juice: This adds a bright flavor to the topping.
  • Brown sugar: This is my favorite ingredient in this cake! It adds such a deliciously deep and sweet flavor!
  • Butter: I used to tasty butter in this garnish.

Pie

  • Flour: All-purpose flour is great for this recipe!
  • Baking powder: It acts as a leavening agent and helps the cake rise without using yeast.
  • Salt: The salt brings out all the flavors in this cake.
  • Butter: I used unsalted butter in the cake and let it soften to room temperature before incorporating.
  • Granulated sugar: Add this to sweeten the base of the cake.
  • Brown sugar: This complements the granulated sugar.
  • Egg: I always like to use large eggs whenever I cook.
  • Milk: I used one percent milk, but you can use what you have on hand.

Let’s make an upside down cake!

This peach upside-down cake will knock your socks off! It tastes so delicious and the end result of how it looks is so satisfying! You and all your guests will love it.

  1. Preparation: Preheat oven to 350 degrees Fahrenheit and spray a 9-inch deep cake pan with cooking spray. Set aside.
  2. Add peaches to the ice bath: Bring a medium pot of water to a boil. Cut a small X in the bottom of each peach. When the water boils, soak the peaches for 10-20 seconds, then place them in an ice bath. Once the peaches have cooled in the ice bath, remove the skin and cut them in half. Cut the peeled peaches into ½-¾ inch thick slices. Dip peach slices in lemon juice and set aside.
  3. To pour: Combine the brown sugar and melted butter in a bowl and pour the brown sugar mixture into the bottom of the prepared pan. Arrange the peach slices on top of the mixture.
  4. Combine: In a medium bowl, combine the flour, baking powder, and salt.
  5. Blow: In a large bowl, combine softened butter with granulated and brown sugar. Beat with a planetary mixer or hand mixer at medium speed until foamy. Add the egg, sour cream, and milk and beat until combined. Then add the flour mixture and beat until well blended.
  6. Baking: Spread pie crust evenly over top of peaches in pan. Bake your peach upside-down cake for 35-40 minutes, until golden brown and a toothpick comes out clean from the center of the cake.
  7. Cool and flip: Let the cake cool for 10 minutes before turning it out onto a plate or stand. You can serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream if desired.

Upside Down Cake Tips

This peach upside down pie is the best of the best and you can’t miss it! Try these tips and tricks to make sure your cake comes out perfect every time.

  • Can I use canned peaches? If peaches are out of season, you can replace the fresh peaches with 1-2 cans of sliced ​​peaches, fully drained.
  • Add more flavor: For a little flavor variety, try adding 1 teaspoon of ground cinnamon to the butter/brown sugar syrup.
  • How to remove the cake from the mold: If the cake cools too much in the pan, return it to the oven for a couple of minutes to reheat the caramel and loosen it.

How to Store Leftover Peach Upside-Down Cake

I love good leftovers! This peach upside-down cake should be served fresh, but If you have some slices that you didn’t get to eat, you can save them for later! Put them in an airtight container and store in the refrigerator for 2-3 days.

Peach season is here, which means it’s time for all the peach recipes to come out! I’ve rounded up some of my favorites that you should definitely try this year. They are so delicious that you can prepare them for any occasion!


  • Preheat oven to 350℉ and spray a 9-inch deep cake pan with baking sheet spray. Set aside.

  • Bring a medium pot of water to a boil. Cut a small X in the bottom of each peach. When the water boils, soak the peaches for 10-20 seconds, then place them in an ice bath. Once the peaches have cooled in the ice bath, remove the skin and cut them in half. Cut the peeled peaches into ½-¾ inch thick slices. Dip peach slices in lemon juice and set aside.

  • Combine the brown sugar and melted butter in a bowl and pour into the bottom of the prepared pan. Arrange the peach slices on top of the mixture.

  • In a medium bowl, combine the flour, baking powder, and salt.

  • In another medium bowl, combine softened butter with granulated and brown sugar. Beat with a planetary mixer or a hand mixer until the mixture is foamy. Add the egg, sour cream, and milk and beat until combined. Add the flour mixture and beat until well blended.

  • Spread the batter evenly over the tops of the peaches in the pan. Bake for 35-40 minutes, until golden brown and a toothpick comes out clean from the center of the cake.

  • Let the cake cool for 10 minutes before turning it out onto a plate or stand. You can serve it hot or let it cool before serving. Serve with whipped cream or vanilla ice cream if desired.



Servants: 8

Calories453kcal (23%) Carbohydrates72g (24%) Protein6g (12%) Fat17g (26%) Saturated Fat10g (50%) Polyunsaturated Fat1g Monounsaturated Fat4g Trans Fat1gCholesterol81mg (27%) Sodium304mg (13%) Potassium249mg Fiber (7g) (52%) Vitamin A720IU (14%) Vitamin C 3mg (4%) Calcium 91mg (9%) Iron 2mg (11%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value varies based on brands used, measurement methods, and serving sizes per family.

dish dessert

American kitchen

Keyword peach upside down cake

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