Peach Upside Down Cake with Buttermilk

Peach upside down cake is the essence of summer. Luscious peaches and brown sugar caramel top a tender cake with the tang of buttermilk.

By
Mark Beahm
Mark Beahm
Mark Beahm
Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.
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Updated August 30, 2022
Mark Beahm
Slice of Peach Upside Down Cake on a Small Plate with a Fork, and the Rest Is in the Background

Simply Recipes / Mark Beahm

Peaches and cream are a classic combination, but I had to take inspiration from the South for this peach upside-down cake and add tangy buttermilk. Buttermilk makes for a light and fluffy cake and adds a pleasant tanginess that highlights the sweetness of the honey and of the fresh summer peaches smothered in brown sugar caramel.

An upside-down cake is a gorgeous and time-saving dessert that will impress at any gathering. The moist cake and fresh fruit topping are baked together in one step, so all you have to do is turn it out onto a platter and serve a dazzling dessert. There’s no better way to end a summer barbeque than with a peach upside-down cake, and maybe a side of vanilla ice cream too.

Slice of Peach Upside Down Cake on a Small Plate with a Fork

Simply Recipes / Mark Beahm

Choosing The Best Peaches

For baking, yellow peaches work best. Compared to white peaches, which can be too mellow, yellow peaches have a stronger, “peachier” flavor. Look for peaches that have vibrant pink, red, and gold skin. There shouldn’t be too many blemishes or any wrinkles on the skin. 

Use peaches that are almost ripe but still slightly firm. When gently squeezed, one should feel like you could leave a dent without making a juicy mess. While fresh peaches are the best, if you’re making this out of season, you can substitute frozen unsweetened peaches that have been thawed.

Other Fruit You Can Use

Upside-down cake is a method that you can use year-round with different fruits as they come into season. Fruits that hold their shape when baked and don’t release too much juice work best. Try this recipe with apples, pears, stone fruits, bananas, and of course, pineapple.

Peach Upside Down Cake on a Wooden Tray Next to a Stack of Plates and a Cake Knife

Simply Recipes / Mark Beahm

Tips to Flip Upside Down Cake

The best part of making an upside-down cake is that in one simple recipe you have a moist cake with a stunning fruit and caramel topping. But how do you turn it out of the pan without destroying your beautiful masterpiece?

  • Start by using a high-sided standard cake pan, preferably with 3-inch sides. A springform pan may seem easier for flipping the baked cake, but the caramel can leak out. If you do choose to use a springform pan, cut the parchment a little larger so it lines not only the bottom of the pan but slightly up the sides as well. Wrap the outside of the pan with aluminum foil and bake it in a rimmed baking sheet so any caramel leaks don’t burn onto the bottom of your oven.
  • Before flipping the cake, let it cool for 10 minutes, but not any longer. The caramel will stick more if it cools too much. Run a knife around the edges to loosen the cake from the pan. 
  • Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up. 
  • If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.
Slices of Peach Upside Down Cake on Small Plates with Forks Next to Peaches and Leftover Cake

Simply Recipes / Mark Beahm

More Peach Desserts to Make this Season!

Peach Upside Down Cake with Buttermilk

Prep Time 20 mins
Cook Time 60 mins
Total Time 80 mins
Servings 8 to 10 servings
Yield 1 (9-inch) cake

Ingredients

For the caramel topping

  • 8 tablespoons (113g) unsalted butter, melted

  • 1/2 cup (107g) light brown sugar

  • 4 medium peaches, pitted and sliced

For the cake

  • 1 1/2 cups (180g) all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 6 tablespoons (85g) unsalted butter, softened

  • 3/4 cup (150g) granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2/3 cup (160ml) buttermilk

Method

  1. Preheat the oven to 350°F. 

    Grease a high-sided 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the parchment. Dust the pan lightly with flour, then tap out any excess.

    Cake Pan Lined with Parchment Paper for Peach Upside Down Cake Recipe

    Simply Recipes / Mark Beahm
  2. Make the caramel topping:

    Melt the butter in a small saucepan over low heat, or in a small bowl in the microwave. Take the butter off the heat, add the brown sugar, and whisk until fully combined.

    Caramel Topping in a Pot Next to a Whisk for Upside Down Cake Recipe

    Simply Recipes / Mark Beahm
  3. Pour the caramel topping into the pan and arrange peach slices:

    Pour the caramel topping into the prepared cake pan. Arrange the peach slices in a single layer on top of the caramel, making concentric circles.

    Peach Slices Lining Cake Pan with Caramel Topping for Upside Down Cake. More Slices on Cutting Board and Plate.

    Simply Recipes / Mark Beahm
    Peach Slices Lining Cake Pan with Caramel Topping for Peach Upside Down Cake

    Simply Recipes / Mark Beahm
  4. Combine the dry ingredients for the cake: 

    In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined.

    Bowl of Dry Ingredients for Peach Upside Down Cake

    Simply Recipes / Mark Beahm
  5. Beat the butter and granulated sugar:

    In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.

    Butter and Sugar Whipped in Mixing Bowl for Peach Upside Down Cake

    Simply Recipes / Mark Beahm
  6. Add the egg and vanilla:

    Add the egg and vanilla extract and beat until fully combined. Scrape down the bottom and sides of the bowl with a rubber spatula.

    Egg and Vanilla Whipped into Butter and Sugar Mixture in Mixing Bowl for Peach Cake Recipe

    Simply Recipes / Mark Beahm
  7. Combine the wet and the dry:

    Add a third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue mixing on low speed just until combined. 

    Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

    Dry Ingredients Added to Egg and Butter Mixture for Cake Recipe

    Simply Recipes / Mark Beahm
    Wet Ingredients Added to Egg and Butter Mixture for Cake Recipe

    Simply Recipes / Mark Beahm
    Peach Upside Down Cake Batter in a Bowl with a Spatula

    Simply Recipes / Mark Beahm
  8. Add the batter to the pan:

    Spread the cake batter evenly over the peach slices and caramel.

    Simple Tip!

    Place the cake pan on top of a sheet pan to prevent caramel spillage on the bottom of your oven.

    Peach Upside Down Cake Batter Spread Over Sliced Peaches in Cake Pan

    Simply Recipes / Mark Beahm
  9. Bake:

    Bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  10. Turn out the cake:

    Cool the cake in the pan for 10 minutes, then turn the cake out onto a platter while it’s still warm. 

    Run a knife around the edges to loosen the cake from the pan. 

    Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up. 

    If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.

    Peach Upside Down Cake Baked and Cooling on Cooling Rack

    Simply Recipes / Mark Beahm
    Peach Upside Down Cake on a Wooden Tray Next to a Stack of Plates and a Cake Knife

    Simply Recipes / Mark Beahm
  11. Serve: 

    Slice and serve warm or at room temperature.

  12. Storage:

    Cover the cake with plastic wrap and store it in the refrigerator for up to 3 days. For the best texture, let the cake warm up to room temperature before serving.

    Simple Tip!

    This cake can also be frozen for up to 3 months. Let the cake cool completely, then wrap it in 2 layers of plastic wrap, or 1 layer of plastic wrap and 1 layer of foil. 

    Defrost the cake, still wrapped, on the counter. After about 1 hour, the cake should be ready to be unwrapped and served.

    Did you love the recipe? Leave us stars below! 

    Slice of Peach Upside Down Cake on a Small Plate with a Fork, and the Rest Is in the Background

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
650 Calories
51g Fat
46g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 650
% Daily Value*
Total Fat 51g 66%
Saturated Fat 32g 159%
Cholesterol 153mg 51%
Sodium 223mg 10%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 5%
Total Sugars 31g
Protein 4g
Vitamin C 4mg 21%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.