Upside Down Cake with Peaches

"A luscious and moist, one-layer cake, topped with juicy summer peaches. This cake is equally fantastic with pineapple or rhubarb."
-- @curlygirlkitchen
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  • Recipe Card
Prep time 15mins
Cook time 1hr 10mins
Serves or Makes: 8-10

Recipe Card

For the Peaches


  • 4 tablespoons unsalted butter
  • 1/2 cup dark brown sugar
  • 3 ripe peaches (about 2 cups), peeled, pitted and sliced

For the Cake


  • 1/2 cup unsalted butter, softened to room temperature
  • 1 1/8 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup whole milk
  • 1/3 cup sour cream
  • 1 small lemon, zested and juiced
  • whipped cream, for serving


  • Step 1

    Preheat the oven to 350°F. Grease an 8-inch cake pan with non-stick spray and line the bottom with parchment paper.

  • Step 2

    In a saucepan, melt the 4 tablespoons butter, then stir in the brown sugar. Remove from the heat and pour into the bottom of the prepared pan. Arrange the peach slices on the butter and brown sugar.

  • Step 3

    With an electric mixer, beat the softened butter with the sugar until light and fluffy, about 4-5 minutes. Scrape down the bowl and beat in the eggs and vanilla.

  • Step 4

    In a separate bowl, combine the flour, salt, baking powder and baking soda. In another bowl, combine the milk, sour cream, lemon juice and lemon zest.

  • Step 5

    With the mixer on low, add the flour mixture in three additions, alternating with the milk mixture, starting and ending with the flour; mix just until combined. Scrape the batter over the peaches in the pan.

  • Step 6

    Bake until a sharp knife in the center comes out clean, about 70 minutes. Cool the cake in the pan for 10 minutes, then invert onto a plate and let cool. Serve warm, or at room temperature, with freshly whipped cream.

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