Peaches and caramel: two words that basically beg to be paired, like a September sweater with your first PSL of the season. This Caramel-Peach Upside Down Cake is what happens when summer fruit decides to get cozy with fall flavors — glossy peaches melting into a buttery crumb, all held together by a sticky caramel crown.
And here’s the best part: it looks bakery-fancy but it’s basically a one-pan trick. The kind of cake you can pull off on a Tuesday night and still feel smug enough to text your friends a photo.
Why You’ll Love This Recipe
- Cozy-meets-sunny: Uses peak peaches but drapes them in caramel for instant fall vibes.
- Pantry-staple batter: Flour, sugar, sour cream — nothing wild, nothing fussy.
- Messy-pretty: Upside down cakes are meant to be rustic; no pressure to pipe or frost.
- Toddler-approved: Sweet, soft fruit for little hands; adults can jazz it up with whipped cream.
- Dinner party energy with Trader Joe’s effort: A five-ingredient topping makes you look extra without breaking a sweat.
Tips, Tricks & Variations
- Fruit swaps: Plums or pears work just as well once peach season slips away. Nectarines also slide right in.
- Shortcut option: Frozen peaches? Perfect. Don’t thaw — just fan them into the caramel and let the oven do the work.
- Make-ahead: Bake it the night before; the caramel soaks into the crumb and makes it even better by morning (yes, it counts as breakfast).
- Upgrade move: A drizzle of bourbon caramel or a dollop of crème fraîche = smug dinner party host energy.
Serving & Pairings
- Serve warm with vanilla ice cream (classic), or with a scoop of tangy yogurt for brunch.
- Pair with bourbon, black tea, or a crisp white wine.
- Leftovers? Toast a slice in a skillet with butter — it gets caramelized twice, which feels almost illegal.
FAQ
Can I make this cake dairy-free?
Yes — swap in vegan butter and use a plant-based yogurt or sour cream alternative. The texture stays lush, and the caramel still shines.
Do I need to peel the peaches?
Nope. Peach skins soften beautifully in the caramel. Leave them on for color, texture, and honestly, less work.
Can I bake this in another pan?
A 9-inch square pan works just as well. Just keep an eye on the edges — they may bake a bit faster.
Caramel-Peach Upside Down Cake
Ingredients
- For the caramel-peach topping:
- 4 tbsp unsalted butter
- ½ cup packed light brown sugar
- 3 medium ripe peaches sliced into ½-inch wedges (no need to peel if the skin looks nice)
- For the cake batter:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- ¼ cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small saucepan, melt butter and brown sugar until smooth and bubbling. Pour into the pan, tilting to coat evenly. Arrange peach slices in a fan or loose pattern over the caramel.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Mix in sour cream, then alternate adding dry ingredients and milk until just combined. Batter should be thick but spreadable.
- Gently spread batter over the peaches, smoothing the top.
- Bake 40–45 minutes, until golden and a tester comes out clean.
- Cool in pan for 10 minutes, then run a knife around the edge and invert onto a plate. Peel away any stuck peaches and patch them back on — imperfect is beautiful.