Peach upside down cake : Upside down peach cake recipe

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In this video tutorial I baked two peach upside down cakes, one with fresh peaches and another peach upside down cake with canned peaches just because I wanted to see how they turn out.

From my research fruit upside down cakes can be traced back to the middle ages.  They were made in heavy based saucepans on an open fire.  Different types of fruit were added on top of the cakes and usually any seasonal fruit was used.


For the syrup

    • 55 grams butter
    • 160 grams light soft brown sugar
    • and fresh or canned peaches

For the cake

  • 113 grams unsalted butter, softened
  • 200 grams caster sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 200 grams self raising flour
  • 100 ml milk
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


  • Preheat oven to 175 Celsius
  • Put some foil on the bottom of the oven to catch any juices, especially important when using the tinned fruit.
  • Butter and line a 23 cm diameter round cake tin with a loose bottom or a springform cake tin.
  • Cut the fresh peaches into wedges and put on a plate and leave to one side.
  • If using canned peaches drain the syrup and put the peaches to one side
  • Put the butter and brown sugar in a pot and melt it on the stove and stir until the butter has melted.
  • Leave it on the stove until it begins to bubble and then remove from the heat.
  • Pour the caramel into the prepared cake tin and then arrange the peaches on top.

Method for peach upside down cake preparation

  • Cream the butter, vanilla and sugar together then add the eggs one at a time and mix well between each egg addition.
  • Add the rest of the ingredients and mix well until smooth
  • Pour the cake mixture on top of the caramel and peaches and level out with a spoon and bake in the preheated oven for 35-40 minutes. Test with a toothpick or cake tester inserted in the cake, don’t push it all the way down to the bottom of the tin because it will come out wet because of the peach and caramel.
  • Leave the cake in the tin for 15 minutes and then remove from the cake tin. Use a spatula to go around the cake and then get a serving plate. Place the plate on top of the cake and flip it upside down. Tap the bottom of the cake tin a bit to loosen the peaches and then lift it off. It can be eaten warm or you can leave it to cool completely.
  • Serve and enjoy.

Pineapple upside down cake

You could also try these pineapple upside down cupcakes