1. Can I use canned peaches instead of fresh ones?

Yes, canned peaches work just as well. Make sure to drain them thoroughly before layering over the brown sugar mixture to prevent excess moisture.

2. How do I keep the cake from sticking to the pan?

Grease the baking dish generously with non-stick spray or butter, and let the cake cool for about 5 minutes before inverting. Run a knife along the edges to loosen it.

3. Can I make this cake ahead of time?

Yes, you can bake it a day ahead. Let it cool completely, then cover and store at room temperature or in the fridge. Reheat slices briefly before serving for best flavor.

4. What other fruits can I use in place of peaches?

Try nectarines, plums, mangoes, or even pineapple. Just make sure the fruit is sliced evenly and not too watery to maintain the cake’s texture.

Peach Upside-Down Cake - recipe maestro

Name: Peach Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 tablespoons salted butter (for topping); 2/3 cup packed brown sugar; 1/4 teaspoon cinnamon; 3 large peaches, peeled and sliced (or about 2 cups canned, drained peaches); 1 1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (for cake batter); 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup milk

Description

A beginner-friendly peach upside-down cake featuring caramelized peaches atop a moist, buttery base. Perfect for quick, homemade baking all year round.

Ingredients

Scale

6 tablespoons salted butter (for topping)
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
3 large peaches, peeled and sliced (or about 2 cups canned, drained peaches)
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for cake batter)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk

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Instructions

Preheat oven to 350°F (175°C) and spray an 8×8-inch baking dish with non-stick cooking spray.
In a microwave-safe bowl, melt 6 tablespoons butter, then stir in brown sugar and cinnamon until well combined. Spread mixture evenly in the prepared pan and layer peach slices over the top.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat 1/2 cup softened butter until light and fluffy. Add granulated sugar and continue to beat until creamy. Beat in egg and vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, mixing on low speed just until combined.
Gently spread the batter over the peach layer in the pan, smoothing the top with a spatula.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then loosen the edges with a knife and invert onto a serving plate. Let cool for another 10–15 minutes before serving.

Notes

Use canned peaches when fresh ones are not in season—just be sure to drain them well.
To prevent sticking, ensure the pan is well greased and invert while still warm.
If your cake browns too quickly, tent it loosely with foil during baking.
This cake pairs well with vanilla ice cream, whipped cream, or Greek yogurt.
Store leftovers in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 372
Sugar: 36g
Sodium: 228mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 67mg