This peach upside-down cake is a sweet masterpiece, with juicy fresh peaches drenched in buttery brown sugar and cinnamon, all crowned with a thick, tender cake layer. It's moist, it's soft, and it's easier to make than you think! It is so much fun to put together, and it makes a stunning dessert for your table!

WHY YOU WILL LOVE THIS CAKE?

1. Ideal for beginners! It is very simple and easy to make and comes together in about 40 minutes.
2. This cake is super moist and soft with tender crumbs. A sweet buttery layer of fresh peaches makes it a fancy dessert.
3. Great for any occasion or when your sweet tooth needs a quick dessert fix.

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INGREDIENTS YOU'LL NEED

The whole recipe, including the ingredients with their exact quantities, is mentioned in the recipe card at the bottom of this post.

Here are the ingredients required to make this cake.

For Peach Layer

• Fresh ripe peaches, pitted and sliced: I like to use fresh peaches with the skin on because they soften while cooking and add a lovely colour.
• Light brown sugar
• Ground cinnamon
• Salt

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For Cake Layer

• Plain flour/all-purpose flour
• Corn flour/corn starch: It is used to lighten up the plain flour and makes the cake extra soft.
• Unsalted butter
• Granulated Sugar
• Baking powder
• Salt
• Eggs
• Vanilla extract
• Lemon zest
• Milk (full fat)
• Sour Cream: Adds moisture and richness to this cake and makes tender cake crumbs. Whole Greek yoghurt or plain thick yoghurt works as a substitute if needed.

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EQUIPMENT REQUIRED

• Electric handheld mixer or stand mixer
• 9” round cake pan
• Mixing bowls
• Spatula
• Sharp knife

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PRO TIPS!

Although this cake is incredibly easy to make, there are a few important things that you should keep in mind to get excellent results!

• Make sure that the cake pan is at least 3” tall.
• Don’t use a springform pan, as some of the bottom layer might leak out while baking.
• Grease the bottom and sides of your cake pan with butter then line them with baking paper to prevent the cake from sticking. Since you'll be flipping the cake over after baking, the bottom will become the top.
• Make sure there are no gaps between the peach slices. Arrange them as closely as possible to completely cover the bottom of the pan.
• Always use room temperature ingredients to keep an even consistency of the batter like eggs, butter and sour cream.
• Always use unsalted butter as you can control the amount of salt in the recipe.
• Measure your flour correctly! The best way to measure the flour is by using a digital scale. If you don’t have a scale, use proper measuring cups. Don’t scoop straight from the bag or container as too much flour will lead to dryand dense cake. Fluff the flour with a spoon into a measuring cup. Scrape a knife across the top of a measuring cup to level the flour without packing it in.
• Sift your dry ingredients before adding them into the wet mixture as that helps to combine everything evenly.
• Don’t over-mix the batter! Once the dry ingredients are combined into the wet ingredients, stop mixing too much, otherwise, you'll have a dense cake.
• Don’t over bake the cake.
• Let the cake cool in the pan for 10-15 minutes, then flip it over a serving plate while it's still warm. First, run a knife along the edges of the cake to loosen it. Avoid cooling it for too long, as the cake may stick to the pan when you try to flip it over.

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FAQ

How To Store This Cake?

Store any leftover cake in an airtight container in the fridge for 3-4 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊