I used to LOVE pineapple upside down cake – until we realized I was allergic to pineapple. Yep, seriously, I am allergic to pineapple. Weird one, I know. Regardless, it’s left me without a replacement for that ooey, gooey yumminess that only upside-down cakes can bring, until…NOW. Enter Peach Upside Down Cake from stage left.
It’s easy to make and perfect for using up those wonderful fresh summertime peaches. I do have to admit to getting spoiled on peaches here in Portugal. In the US, the season is short, usually lasting only a few weeks. But in Portugal, peach season starts late spring and runs into early fall.
Gluten-Free Option
I have to say Bob’s Red Mill Gluten-Free 1:1 Baking Flour is an amazing product. It’s interchangeable with regular all-purpose flour at the exact same ratio. While there is a slight – and I do mean slight – texture difference, it’s almost unnoticeable and makes for excellent baked goods. And needs no extra additives or adjustments for the recipe to work.
Of course, you can also go with your favorite gluten-free flours. Do keep in mind any extra additives and adjustments that you need to make it work.
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Peach Upside Down Cake Substitutions
Try peaches and blueberries mixed in this delicious upside-down cake. Or use your favorite fruit in place of the peaches. I do know I’ll be going seasonal with this cake, adding blueberries, cherries, raspberries, pears, and apples.
You can also try switching out the vanilla extract for other flavors.
Slice of Goodness
We ate the cake without ice cream – this time. I guarantee you I’m trying it again soon, warm out of the oven, with some vanilla bean ice cream. A bit of fresh cream would also be lovely with it. Not that it was great on its own. Hubby is still ranting over how much he enjoyed it.
Another excellent peachy bake good is my recipe for Boozy Stone Fruit Cobbler. Yep, it’s got alcohol in it and lots of summertime stone fruits. Can you really go wrong?
Let me know what your favorite upside-down cake flavor is and how you liked this one. And please, leave any questions in the comments, where I’ll be happy to help answer them.
Peach Upside Down Cake
Caramelized sugar and fresh peaches top this beautiful sponge cake that easy is to whip together and gorgeous to serve.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Course Dessert
Cuisine American
Topping
- 2 tbsp butter melted
- 1/3 cup dark brown sugar
- pinch salt
- 5 medium-size peaches pitted and sliced into 8 wedges
Cake
- 1.5 cups all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup granulated sugar
- 1/2 cup butter + a bit extra for coating baking pan room temperature
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup milk
Topping
Preheat oven to 350 F or 220 C.
Apply a light layer of butter to a 10" cake pan. Then place a circle of parchment paper in the bottom, smoothing into the butter.
Mix together sugar, pinch of salt, and melted butter in a medium bowl. Add peaches and gently stir to coat.
Pour peach mixture into the prepared cake pan and spread gently with a spatula to get an even layer of peaches across the entire bottom of the pan.
Cake
Combine flour, salt, baking powder and soda in a small bowl. Set aside until needed.
In a large mixing bowl, whip together room temperature butter and sugar with a whisk until smooth and well mixed.
Add eggs, one at a time, whipping between until mixture is smooth.
Pour in vanilla extract, whip again and then start adding flour and milk – alternating in three pours each. Whip well between additions.
Using a spatula, scrap the cake into the prepared cake pan, on top of the peach layer. Spread evenly in the pan and then place in oven to bake for 25 to 30 minutes, or until toothpick comes out clean.
Remove cake from the oven and immediately flip onto a wire rack to cool.
Cake is good served warm or a room temp, as well out still warm out of the oven with a dollop of vanilla bean ice cream.
Keyword Cake, Peaches, Vanilla Extract