clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
slice of peach cake on plate with fork

Peach Upside Down Cake

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Peach Upside Down Cake is a fruity, fun and fabulous dessert bursting with summer’s best fresh peaches. A showstopping, one-skillet recipe with crunchy bits of peach streusel atop a fluffy and moist vanilla cake best served any time of day (or year!).



4 tbsp unsalted butter

½ cup brown sugar

2 tsp cinnamon

1 cup whole milk

⅓ cup vegetable oil

2 eggs

½ cup granulated sugar

2 cups all-purpose flour

2 ½ tsp baking powder

¾ tsp kosher salt

3 peaches, pitted and sliced into thick slices


Preheat oven to 350 F

Caramelize sugar: In a large cast iron skillet (an 11-12 inch works well), heat unsalted butter on medium heat until melted. Add the brown sugar and cook for 2-3 minutes, or until the mixture is slightly bubbling and smooth. Add in the cinnamon and stir together. Remove from heat and set aside.

Whisk wet ingredients: In a medium bowl whisk together milk, vegetable oil, eggs and granulated sugar until smooth. 

Make cake batter: In a separate large mixing bowl whisk together all-purpose flour, baking powder and kosher salt until combined. Add the wet mixture into the flour mixture and whisk together until batter is combined, do not over mix. 

Layer peaches and batter: Add the sliced peaches in a clockwise direction around the skillet. Pour cake batter on top of the peaches evenly. 

Bake: Bake cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. 

Cool and serve: Cool cake for 15 minutes before inverting cake onto a serving platter.


Leftover peach cake will keep tightly wrapped in plastic wrap for 1 day at room temperature or 3 days in the fridge.

Keywords: stone fruit, cast iron skillet, summer