Cinnamon Peach Upside-Down Cake

This Cinnamon Peach Upside-Down Cake is a soft, buttery dessert topped with juicy caramelized peaches and a light brown sugar glaze. As the cake bakes, the fruit releases its juices into the sugar and butter, creating a glossy topping that looks impressive as soon as the cake is turned out of the pan.

Fresh peaches are wonderful when they are in season, but canned peaches can also be used, making this an easy dessert to prepare throughout the year. A little cinnamon and vanilla bring warmth to the cake without overpowering the natural fruit flavor.

Serve it slightly warm on its own, with whipped cream, or with vanilla ice cream for a richer dessert.

Recipe Cinnamon Peach Upside-Down Cake

Servings

8 to 10 slices

Preparation Time

20 minutes

Baking Time

40 to 45 minutes

Ingredients

For the Peach Topping

• 3 large ripe peaches
• 60 g unsalted butter, melted
• 90 g brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice

For the Cake

• 220 g all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 120 g unsalted butter, softened
• 160 g granulated sugar
• 2 large eggs
• 150 g plain Greek yogurt
• 80 ml milk
• 1 teaspoon vanilla extract
• ½ teaspoon finely grated lemon zest

Preparation

Preheat the oven to 180°C, or 160°C for a fan-assisted oven.

Grease a 22 cm round cake tin. Line the base with baking paper, then lightly grease the paper.

Pour the melted butter into the bottom of the tin and spread it evenly.

Sprinkle the brown sugar over the butter, followed by the cinnamon.

Wash the peaches, remove the stones, and cut the fruit into thin slices.

Arrange the peach slices over the brown sugar mixture in overlapping circles. Try to keep the pattern neat because this will become the top of the finished cake.

Drizzle the lemon juice over the peaches and set the tin aside.

In a medium bowl, combine the flour, baking powder, salt, and cinnamon.

In a separate large mixing bowl, beat the softened butter and granulated sugar for approximately three minutes, until pale and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the Greek yogurt, vanilla extract, and lemon zest.

Add half of the dry ingredients and fold gently.

Pour in the milk and mix, then add the remaining flour mixture.

Fold until just combined. Avoid overmixing, as this can make the finished cake dense.

Carefully spoon the batter over the arranged peaches. Spread it gently with a spatula, taking care not to disturb the fruit pattern underneath.

Bake for 40 to 45 minutes, until the cake is golden and a skewer inserted into the center comes out clean.

Remove the cake from the oven and allow it to rest in the tin for approximately 10 minutes.

Do not leave it much longer before turning it out, because the caramel topping may begin to stick firmly to the pan.

Run a thin knife around the edge of the cake.

Place a large serving plate over the cake tin. Holding both firmly, carefully turn them over in one confident movement.

Lift away the tin and remove the baking paper.

If any peach slices remain stuck to the paper, gently place them back onto the cake.

Allow the cake to cool for another 15 to 20 minutes before slicing.

Serving Suggestions

This peach cake is delicious served with:

• Vanilla ice cream
• Freshly whipped cream
• Greek yogurt
• Crème fraîche
• Warm caramel sauce
• Toasted sliced almonds

For extra texture, sprinkle toasted almonds or chopped pecans over the finished cake.

Variations

You can replace the peaches with:

• Nectarines
• Plums
• Pineapple
• Pears
• Apples
• Apricots

For a slightly warmer flavor, add a pinch of nutmeg or ground ginger to the cake batter.

If using canned peaches, drain them thoroughly and pat them dry with kitchen paper before arranging them in the tin.

Conclusion

This Cinnamon Peach Upside-Down Cake combines tender vanilla cake with buttery caramelized fruit in a dessert that looks far more complicated than it really is.

The peaches keep the cake moist, while the brown sugar topping creates a glossy, lightly sticky finish. Served warm with a scoop of vanilla ice cream, it makes a simple but memorable homemade dessert.