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–+ servings
Learn how to make the most delicious peach upside down cake
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4.95 from 19 votes

Peach Upside Down Cake

Buttery yellow cake layer baked with caramelized peaches and served with crème fraîche whipped cream.
Course: Dessert
Cuisine: Cake
Keyword: peach, peach cake, peach upside down cake
Servings: 1 8-inch round cake layer

Ingredients

FOR THE PEACHES

  • 2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches
  • juice of half a small lemon
  • 1 teaspoon (2.4 g) cinnamon
  • 3 tablespoons (42.4 g)  butter
  • 1/3 cup (73 g) brown sugar, packed

FOR THE CAKE

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3/4 cup (150 g) sugar
  • 2 eggs room temperature
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon (6 g)  baking powder
  • 1/2 teaspoon (3 g) salt
  • 3/4 cup (180 g) buttermilk
  • 1 teaspoon (4.2 g) vanilla

FOR THE Crème Fraîche WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 1/2 cup (62.5 g) powdered sugar
  • 1/2 cup (120 g) crème fraîche

Instructions

FOR THE PEACHES

  • Stir together the sliced peaches, lemon juice, and cinnamon. Set aside.
  • Melt the 3 tablespoons of butter in a frying pan on medium heat. Once the butter is melted, add the 1/3 cup brown sugar. Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit. Set aside.

FOR THE CAKE

  • Preheat oven to 325 degrees. Spray one 8-inch round pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside. 
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.
  • Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla.
  • Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients. Mix on low speed until just combined.
  • Evenly place the peaches on the bottom of your cake pan.
  • Gently spread the batter over the peaches.
  • Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
  • Let cool in pans for 15 minutes, then remove to wire rack to finish cooling.

FOR THE WHIPPED CREAM

  • In the bowl of a stand mixer, fitted with the whisk attachment, beat the cream and powdered sugar until stiff peaks form.
  • Fold in the crème fraîche.
  • Cover and refrigerate until ready to use.