Peach Upside Down Cake – caramelized peaches baked on tender yellow cake with a whipped cream topping makes this the perfect cake to wrap up summer with.
The Perfect Summer Cake
With summer winding down and the kids heading back to school, I couldn’t resist making one more summer-inspired cake before moving on to all the fall cake ideas I have! You are going to love how simple and equally delicious this cake is. It’s not only the perfect summer cake, it’s also the perfect cake for brunch, lunch, dinner, or dessert! Truly the most versatile cake 😉
Peach Upside Down Cake
To make this delicious Peach Upside Down Cake, you’ll just need on 8-inch round cake pan. You can also use an 8″x8″ square baking pan too! We’re not adding additional layers or making buttercream with this cake. Nope! We’re keeping it super simple with just one easy-to-make cake layer and a whipped cream topping.
How to Make Peach Upside Down Cake
There are just a few steps to making this mouth-watering, summer cake:
- Combine sliced peaches with lemon juice and cinnamon.
- Cook the peaches with butter and brown sugar.
- Make the cake batter.
- Place the peaches in the pan and then add the cake batter.
- Cook the cake.
- Make the whipped topping.
NOTE: as you add the batter on top of your peaches, gently spread the batter so you don’t move the peaches around too much.
Ingredients You’ll Need for this Cake
- All-purpose flour
- Unsalted butter
- Baking powder
- Brown sugar
- Lemon juice
- Heavy whipping cream
- Powdered sugar
- Crème fraîche
Don’t have crème fraîche? Feel free to leave this ingredient out or substitute it with mascarpone or cream cheese.
How to Make the Whipped Cream Topping
I love a whipped cream topping. It’s a subtle flavor addition to a simple, yet mouth-water cake like this Peach Upside Down Cake. To add a little tanginess to the flavor profile, I added crème fraîche – a cheese you’ll find in the deli or gourmet cheese section of your grocery store.
You’ll want to beat the heavy whipping cream and powdered sugar until stiff peaks form. Then, fold in the crème fraîche. Make sure to store the whipped cream topping in the refrigerator until you’re ready to use it.