Hands-on Time
40 Mins
Total Time
40 Mins
Makes 8 to 12 servings

If you’re looking for an easy dessert to showcase your fresh summertime peaches, the search ends with this peach upside down cake recipe. This light and airy peach upside down cake is dangerously tasty and knows how to please a crowd. Natural sugars in the peaches caramelize in the cast-iron skillet to create a glossy, decadent peach glaze. Not only is this flipped cake fun, but you can’t beat the beautiful presentation for a summer cookout or gathering. Top this heavenly peach upside down cake with freshly whipped cream, and grab a slice before it gets devoured.

How to Make It

Step 1

Preheat oven to 350º. Line a baking sheet with parchment paper. (This helps with cleanup.) Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Step 2

Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

Step 3

Split vanilla bean lengthwise, and scrape out seeds into bowl of a heavy-duty electric stand mixer. Beat vanilla seeds and remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.

Step 4

Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.

Step 5

Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It's okay if you don't have any excess liquid--it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate, and drizzle with any reserved liquid. Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.

Ratings & Reviews

CMaddocks88's Review

August 14, 2014
Loved this recipe! My family devoured it. The cake was light and airy, the caramelized peach topping was divine, and it was quite simple to make. Using a cast iron definitely helped with the caramelization, but watch the color so it doesn't burn. I used 1/2 cup sugar for the cake batter and less sugar for the topping and it turned out perfect. And my husband loved flipping the cake over for me. It's a sweet surprise and then you get to eat it! Highly recommend.

Obasanla's Review

June 05, 2012
This really sounded good, but it was way too sweet for my taste. I followed the recipe exactly and even went to the store to get cake flour. Too bad because I was looking forward to eating it! :(

auntbrenda's Review

August 30, 2014

Khsanders's Review

June 06, 2012
This dessert was really really good, but I did not have an iron skillet or wooden spoon available which may be why the caramelization did not work for me. It hardened on the bottom of the Caphalon skillet I used. Since that layer was not on top it was not overly sweet as the first reviewer stated. I will try again with the other tools and hopefully be more successful with caramelizing.

dseiden's Review

June 20, 2012
The recipe for this was fine. Mine turned out just like the photo in the magazine. It got rave reviews from the family. I served it with fresh whipped cream like the recipe suggested. I will definitely make it again.

SandraPL's Review

June 27, 2012

pptoups's Review

June 18, 2012
I baked this cake for my husband. He loves peach cobbler but I wanted to bake something different. The cake was a little too sweet but it was still very good. I didn't have any trouble with the caramelization. But it took more than 10 min. to caramelize. I prefered this cake to peach cobbler. We ate it warm with a scoop of vanilla ice cream.I will make this cake again but I will use less sugar.

Jupitergirl's Review

September 12, 2012

Maggie2326's Review

March 21, 2013

stacey4808's Review

August 03, 2014