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Learn how to make the most delicious peach upside down cake

Peach Upside Down Cake

4.95 from 20 votes
Buttery yellow cake layer baked with caramelized peaches and served with crème fraîche whipped cream.
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.
Course: Dessert
Cuisine: Cake
Keyword: peach, peach cake, peach upside down cake