Peach Upside Down Cake

Confession: my greatest Wisconsin farmers market purchase this summer to date was a bag of Georgia peaches. A few weeks ago, a peach truck made a delivery to our local farmers market, and they were easily the most exquisite fresh peaches I had ever tasted. I walked home with four pounds, and the ones I didn’t devour met their equally exquisite end in the form of Peach Upside Down Cake with Raspberries.

Unbelievably moist, delicious Peach Upside Down Cake FROM SCRATCH. Easy, homemade recipe made with healthy ingredients and the most incredible caramel topping. You can use fresh or frozen peaches, or add raspberries or any other fruit you love. One of the BEST summer desserts! Recipe at wellplated.com | @wellplated

This post is sponsored by Almond Breeze.

If you haven’t yet had the pleasure to experience a Georgia peach truck, it’s exactly what its name suggests: a truck that delivers fresh Georgia peaches that are only a few days off the trees to areas that do not grow them as easily (i.e. Wisconsin). Different companies serve different parts of the country, and the trucks have actual tour schedules where you can meet the driver and purchase your bounty (this is one that serves Wisconsin).

I’d heard rumors of “The Peach Truck” in the past but hadn’t seen it in action until that week at the farmers market.

Yes, I realize it’s a bit counterproductive to buy decidedly non-local peaches at a spot whose very purpose is to promote local purchases, but the peaches were too outrageously delicious for me to fuss over semantics.

Plus, I bought some locally produced vanilla ice cream to accompany the peaches, so I’m feeling absolved.

Unbelievably moist, delicious Peach Upside Down Cake. The BEST summer dessert. Recipe works with fresh or frozen peaches so you can enjoy it year round! Recipe at wellplated.com | @wellplated

After inhaling the first pound (FINE, two pounds) of peaches and giving away the third, I was faced with a very ripe, very ready-to-be-baked-with fourth pound.

I debated a few different peach dessert options, but after my grammy told me about an upside down cake that had received rave reviews from her church group, I couldn’t get the retro dessert out of my head.

Classic upside down cake recipes typically call for canned pineapple, jarred maraschino cherries, and boxed cake mix. It’s the 1950s at its finest, in a homey, comforting way.

My perfect peaches, however, deserved more than a mix. I wanted a real-deal, from-scratch Peach Upside Down Cake, made with whole-food ingredients. I did my research, headed into my kitchen, and what emerged from my oven turned out to be one of the best summer desserts I’ve ever baked!

Easy Peach Upside Down Cake from scratch! Unbelievably moist with a delicious caramel topping that cooks right in the pan. Healthy, from-scratch recipe that works with fresh or frozen peaches. Recipe at wellplated.com | @wellplated

This supremely fluffy, marvelously moist peach cake is made with whole wheat flour, primarily sweetened naturally with honey and coconut sugar, and uses one of my all-time favorite lighter baking weapons, Almond Breeze Almondmilk Vanilla Unsweetened. I love almondmilk’s mild flavor in my cereal and smoothies, and its creamy texture and low calorie count (just 30 calories in a whole cup!) make it an ideal choice for wholesome baking.

The BEST Peach Upside Down Cake recipe. Unbelievably moist, with an incredible caramel topping that cooks right in the pan. Recipe at wellplated.com | @wellplated

This easy Peach Upside Down Cake begins with a five-minute caramel that’s made by melting coconut sugar and butter together on the stove. No tricks or candy thermometer required. Melt, stir, DONE. Spread the thick, glossy sauce into the bottom of a round cake pan, then create your fruit mosaic on top.

I had a lot of fun playing with my design, but there is no right or wrong way to go about it. You can even vary the fruit! I adored the pairing of peaches and raspberries (my summer upgrade to replace the maraschinos), but any summer stone fruit or berry is sure to taste divine.

Raspberry Peach Upside Down Cake FROM SCRATCH. Easy recipe, no cake mix! Recipe at wellplated.com | @wellplated

Other good news: you can also bake this Peach Upside Down Cake using frozen peaches! I tested the recipe this way also, and it was delightful. Frozen sliced peaches are a great option if you don’t have access to good-quality fresh peaches at the time you are baking the upside down cake, or if you are in a rush and don’t want to fuss with slicing and peeling fresh peaches.

To make the Peach Upside Down Cake dairy free, you swap the butter for a vegan buttery spread in the same amount. No other changes needed.

My final tip to Peach Upside Down Cake success: patience. Do not rush the unmolding. This moist peach cake is going to smell like sweet summer heaven, and I know you are going to want to reveal (and subsequently faceplant into) your masterpiece the moment it exits the oven, but please PLEASE follow the directions and let it rest first.

Your patience will be rewarded with a clean lift and pretty design.

Unbelievable Peach Upside Down Cake with fresh raspberries. Use fresh or frozen peaches. Recipe at wellplated.com | @wellplated

And if the worst should happen and part of the cake does stick to the pan? Slide that fruit right back on top and cover the entire thing in powdered sugar…and a big scoop of vanilla ice cream. Problem solved.

For a step-by-step of how to make this Peach Upside Down Cake, watch this short recipe video:

Tools I used to make this Peach Upside Down Cake recipe:

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Peach Upside Down Cake with Raspberries

Unbelievably moist, delicious Peach Upside Down Cake. Easy, homemade recipe with the most incredible caramel topping. Works with fresh or frozen peaches!

Yield: 6 to 8 servings

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

FOR THE TOPPING:

  • 4 tablespoons unsalted butter*
  • 1/2 cup coconut sugar, packed (or substitute light or dark brown sugar)
  • 1/2 teaspoon ground ginger
  • 2 large ripe peaches, peeled, pitted, and cut into 1/2-inch slices, or 1 1/2 cups frozen unsweetened sliced peaches, left frozen
  • 1 cup fresh raspberries

FOR THE CAKE:

  • 3 tablespoons unsalted butter*
  • 1/4 cup granulated sugar
  • 1/3 cup honey
  • 1 large egg, at room temperature
  • 1/2 teaspoon kosher salt
  • 1 3/4 teaspoons baking powder (I recommend aluminum free)
  • 1/8 teaspoon baking soda
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cups whole wheat pastry flour (or substitute white whole wheat flour or additional all-purpose flour)
  • 1/4 cup plus 2 tablespoons AlmondBreeze Almondmilk Unsweetened Vanilla
  • 2/3 cups all-purpose flour

Directions:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with nonstick spray.
  2. Make the topping: In a small saucepan, melt the butter over medium low. Add the coconut sugar and ginger and stir until smooth and the butter is incorporated with the sugar, about 2 to 3 minutes. The batter will be very thick, like melted caramel. Remove from heat. If the butter separates from the sugar as it cools, simply stir it back together (a little separation is OK). Spoon the mixture into the prepared pan, then spread it in a thin, even layer, stretching all the way to the edges of the pan. I found it worked best to use the back of a spoon, then once the caramel was cool enough, gently press it with my fingers. Arrange the peaches and raspberries in a single layer on top of the caramel.
  3. To make the cake: In a large mixing bowl, beat the butter and sugar on medium speed, until smooth and creamy. Beat in the honey, egg, salt, baking powder, baking soda, and vanilla until completely combined, stopping to scrape down the bowl as needed.
  4. With the mixer running on medium speed, gradually add the whole wheat pastry flour, then the almondmilk, then the all-purpose flour, incorporating completely between additions and stopping to scrape down the bowl as needed. Once the last of the flour is added, mix very briefly, just until smooth. Do not overbeat. The batter will be very thick.
  5. Spoon the batter on top of the fruit in the pan, spreading it to the pan’s edges. The cake will seem thin but will rise as it bakes. Bake for 25 to 30 minutes, until deep golden brown and a toothpick inserted into the center comes out clean. The top of the cake will spring back lightly when touched. Place the pan on a wire rack and let the cake cool in the pan for 10 minutes. Run a sharp knife along the cake’s edge to loosen it from the pan, then invert the cake onto a serving plate. Let the pan rest upside down on the plate for 1 minute, then gently lift the pan away. Let cool on the plate 10 additional minutes. Enjoy warm or at room temperature.
  • To make dairy free, use a vegan butter alternative, such as Earth Balance.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 8)

  • Amount Per Serving:
  • Calories: 323 Calories
  • Total Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 50mg
  • Sodium: 123mg
  • Carbohydrates: 54g
  • Fiber: 4g
  • Sugar: 33g
  • Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

30 comments

  1. Lexi @Lexi'scleankitchen Reply

    Obsessed with the combination of ginger, peaches, and raspberries! Such a beautiful Summer recipe!

  2. This looks stunning and the nutritional stats are very impressive! I’m totally going to make this as soon as I can get my hands on some fresh peaches!

  3. Peach season is the best season! I’m loving this cake. It screams summer comfort food. 

  4. oh i love this idea! peach is my favorite an almond breeze makes the cake extra delicious!

  5. Hi Erin, can this be made low carb friendly with substitutions (except the fruit), for the flour, sugar & honey? I’m on the south beach diet & need the carbs to be as low as possible.
    Maybe something like almond flour, splenda, egg beaters etc. Any suggestions are very appreciated.
    Thank you!

    • Hi Jill, unfortunately, I have only tested the recipe as listed. Almond flour behaves very differently from wheat flour, so it’s not a direct swap, and I’m not familiar with cooking with Splenda or Egg Beaters. I’d suggest doing an Internet search for a low-carb cake to find a recipe to start from!

  6. This is so pretty! I just love peaches and raspberries together!

  7. Hey girl- This cake looks so yummy!

  8. Looks and sounds delicious! Which GF option for flour would you recommend?

    • Hi Desiree, I’ve never made this cake with GF flour, so it’d be an experiment. A cup-for-cup or 1:1 GF flour is usually the best bet when substituting for regular flour. If you have one that you’ve used successfully in other recipes, I’d try that here! I personally like the Bob’s Red Mill brand.

  9. This cake looks soooo good Erin and I love the flavor combo!!

  10. I bought some super awesome Georgia peaches at our local Hy-Vee a couple weeks ago. Super sweet and juicy. I can only imagine how wonderful they’d be in this beautiful cake!

  11. I wish I had a piece now!

  12. Can you make this with regular milk as an even substitution?

  13. I may not be a Georgia native, but I would drive to Georgia to pick there peaches in an instant (I’m from PA, so thats a long drive!).  This beautiful cake SCREAMS summer !  Love that you also added raspberries to take it up a notch.  Oh, and lets not forget about the caramel topping!

  14. So pretty! I’m obsessed with peaches, this is calling my name!

  15. This cake did not turn out as I’d hoped, though I followed the recipe exactly. Firstly, the topping never “caramelized.” I cooked it much longer than indicated, but it continued to be just a mixture of butter and sugar–no caramelization. Secondly, the bake time is way, way off, even accounting for variances in oven temperatures. At 30 minutes, my cake was completely raw. On the plus side, it does have  a nice taste, and the frozen peaches that I had worked great.

    Rating: 2.5
    • Hi Kim, I’m sorry to hear the cake didn’t turn out as you expected. The topping should be thick like in the video, but it doesn’t get as sticky as a true caramel. I tested the recipe several times, both for the post and video, and it came out each time, so I’m sorry but I’m not sure what may have happened!

  16. This cake + vanilla ice cream = HEAVEN!

  17. Dude. I feel like it should be an unspoken rule that when something AMAZING and food related happens in the Milwaukee  you HAVE to tell me.  #duh  This cake looks amazing! I can’t wait to try it!

  18. This cake looks so delicious, Eric! And I love the addition of raspberries!

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