Peachy Delight: Make the Most of Seasonal Peaches with Upside-Down Peach Cake

Peachy Delight: Make the Most of Seasonal Peaches with Upside-Down Peach Cake

As peach season comes to an end, there's no better way to celebrate than with a delicious peach upside down cake. This dessert captures the essence of ripe peaches in a beautifully caramelized display that is not only a treat to the palate but also to the eyes. Originally made with canned peaches during my teenage years, this recipe is versatile enough to substitute peaches for apples or pears, adapting to whatever the season offers. The cake is soft and moist, with a hint of citrus zest and vanilla, making it a perfect ending to any meal.


Why you will love it

This peach upside down cake is a true seasonal delight, offering the perfect balance of sweet caramelized fruit and a tender, airy cake. The caramel seeps into the cake as it bakes, providing rich flavor and an incredibly moist texture. It's a great way to highlight the last peaches of the season and celebrate them in a spectacular way. Serving it warm with ice cream or whipped cream only enhances its decadence, making it a dessert that is sure to impress.

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Perfect opportunity

This cake is ideal for end-of-summer get-togethers, family dinners, or even as a special treat to enjoy with coffee on a lazy weekend afternoon. It's also a fabulous dessert option for seasonal celebrations or as a comforting treat to brighten up a cold early fall evening. Its warmth and richness make it suitable for casual and formal occasions.

Decorating Tips

When inverted, the top of the cake will have a lovely pattern of caramelized peaches, beautiful in its own right. replaces the word nice with empty add a touch of elegance, you can garnish with fresh mint leaves or a light dusting of powdered sugar. For a little extra decadence, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream.


  • 2-3 peaches, peeled and thinly sliced
  • 150 grams of sugar for the caramel
  • 70 grams of softened butter (or 60 ml of oil instead)
  • 200 grams of sugar for the cake
  • 2 eggs
  • Zest of 1/2 lemon or orange
  • 1 teaspoon of vanilla essence
  • 260 grams of self-rising flour (or 260 grams of all-purpose flour + 3 teaspoons of baking powder)
  • 200 ml of milk
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  1. Caramelize 150 grams of sugar in a 22-23cm cake tin over medium-low heat, gradually adding the sugar and swirling the tin until golden brown. Arrange the peach slices on the caramel and sprinkle with small pieces of butter.
  2. In a bowl, beat together 70 grams of butter and 200 grams of sugar. Add the eggs one by one, beating well after each addition. Add the citrus zest and vanilla essence.
  3. Alternately add the flour and milk to the butter mixture, starting and ending with the flour.
  4. Pour the batter over the peaches in the caramelized mold.
  5. Bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) for about 45 minutes, or until a toothpick comes out clean.
  6. Turn the cake while still warm to prevent sticking and serve it warm with ice cream or whipped cream for an even more indulgent treat.

Enjoy this divine peach upside down cake, a wonderful way to savor the flavor of peaches and celebrate the changing of the seasons!

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