Peach Dessert Recipes – buttery caramel upside-down cake

This Caramel Peach Upside Down Cake is a cozy, golden delight that combines syrupy peaches, rich caramel, and a soft, buttery cake. Best of all? It comes together in just 3 easy steps — perfect for summer evenings, brunch gatherings, or a rustic dessert centerpiece.

Using fresh or canned peaches, this recipe creates a sticky, glossy fruit topping that pairs beautifully with the fluffy vanilla cake beneath. Every bite is soaked in caramel goodness, with soft fruit and rich, tender crumb.

---

Ingredients Overview

For the Topping:

• Peaches: Fresh (peeled and sliced) or canned in juice (drained).

• Brown sugar: Melts into a syrupy caramel base.

• Butter: Rich and buttery — forms the caramel with the sugar.

For the Cake:

• All-purpose flour: Gives structure to the cake.

• Granulated sugar: Sweetens the base.

• Butter: Adds moisture and flavor.

• Eggs: Help the cake rise and bind.

• Baking powder & salt: For lift and balance.

• Milk: Keeps the crumb tender.

• Vanilla extract: Rounds out the sweetness.

---

Step-by-Step Instructions

Step 1: Prepare the Caramel Peach Base

In a 9-inch round or square baking pan, melt:

• ½ cup unsalted butter

• 1 cup packed light brown sugar

Spread the mixture evenly. Layer sliced peaches neatly on top, overlapping slightly. Use enough to fully cover the base — about 3–4 fresh peaches or 1½ cans (drained).

Step 2: Make the Cake Batter

In a bowl, cream together:

• ½ cup softened unsalted butter

• ¾ cup granulated sugar

Beat until fluffy. Add:

• 2 large eggs

• 1½ tsp vanilla extract

In another bowl, whisk:

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

Add the dry mix to the wet ingredients, alternating with:

• ½ cup milk

Mix just until smooth. Gently spoon batter over the peach layer, spreading evenly.

Step 3: Bake and Invert

Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Cool for 5–10 minutes (not longer), then carefully invert the cake onto a serving plate. Let the caramel and peaches drizzle over the sides.

---

Notes & Tips

• Peach placement matters! Arrange in concentric circles or lines for a stunning visual.

• Don’t overbake — a moist cake is key for contrast with the sticky topping.

• For extra decadence, add a sprinkle of cinnamon or a splash of bourbon to the caramel.

• Serve warm with whipped cream or vanilla ice cream.

  Print

  Peach Dessert Recipes – buttery caramel upside-down cake

  

  Print Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  A gooey, golden caramel peach upside down cake with soft peaches on top of a tender vanilla base — ready in just 3 steps.

  • Author: Maya Lawson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8–10 slices 1x

  Ingredients

  Scale 1x2x3x

  Topping:

  • ½ cup unsalted butter

  • 1 cup light brown sugar

  • 3–4 fresh peaches, sliced (or 1½ cans, drained)

  Cake:

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1½ tsp vanilla extract

  • 1½ cups all-purpose flour

  • 2 tsp baking powder

  • ¼ tsp salt

  • ½ cup milk

  Cook Mode Prevent your screen from going dark

  Instructions

  • Melt butter and brown sugar in a 9-inch pan. Layer sliced peaches over the caramel.

  • Beat butter and sugar, add eggs and vanilla. Mix in dry ingredients alternating with milk. Spread over peaches.

  • Bake at 350°F for 35–40 minutes. Cool briefly, invert onto plate, and serve.