Upside Down Peach Cake

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Get ready to tantalize your taste buds with our Upside Down Peach Cake, a delightful twist on the classic dessert that promises to sweeten your day with juicy peaches and moist cake.

This version of upside down peach cake takes the beloved pineapple classic and gives it a scrumptious makeover, putting juicy peaches front and center! The delightful peach layer is complemented by honey, brown sugar, and almonds for an irresistible treat.

While we’re all familiar with the traditional pineapple upside down cake, have you experienced the delectable delight of peach upside down cake? The rich flavor of fresh peaches pairs exquisitely with a brown sugar coating, creating heavenly caramelized peaches.

Topped with a light and fluffy cake, thanks to the Greek yogurt, this mouthwatering dessert is sure to steal the show at your next gathering!

Upside Down Peach Cake

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 12


Fruit Layer:

  • 1 large peach thinly sliced
  • 3 tablespoons light brown sugar divided
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey


  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt


  • ¼ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 teaspoon almond extract
  • 2 large eggs
  • ¼ cup full-fat Greek yogurt
  • cup milk any kind

Candied Almonds:

  • ½ cup sliced almonds
  • 2 tablespoons honey


  • Preheat the oven to 350ºF and line the bottom of a 9-inch cake pan with parchment paper.
  • Toss sliced peaches with 1 tablespoon of brown sugar and arrange them in the bottom of the cake pan.
  • In a saucepan, melt butter, honey, and remaining brown sugar to make the honey caramel. Pour the caramel over the peaches.
  • Whisk together dry ingredients in a bowl and set aside.
  • Cream butter, sugar, and almond extract with a mixer until fluffy. Mix in eggs, Greek yogurt, and milk.
  • Slowly add dry ingredients to wet ingredients and mix until just combined. Pour batter over peaches.
  • Bake for 35-40 minutes until a toothpick comes out mostly clean.
  • Toast almonds in a skillet, then add honey and cook until coated. Spread almonds to cool.
  • Let the cake cool briefly, then invert it onto a rack. Serve with whipped cream if desired.


  • For firmer peach slices, let them sit in brown sugar longer.
  • Avoid over-mixing the cake batter.
  • Bake time may vary based on oven or altitude.
  • Feel free to substitute sliced almonds with any type of nut.

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