This upside down peach cake transforms the familiar pineapple classic into a peach-forward dessert that’s both elegant and comforting. Sweet, caramelized peach slices are glazed with brown sugar and honey, then topped with a light, tender cake made richer by Greek yogurt. Finished with toasted, candied almonds, this cake is perfect for summer gatherings, brunches, or any time you want a show-stopping, fruit-forward dessert.
Caramelized peaches bring warm, buttery sweetness while the cake stays moist and fluffy thanks to the Greek yogurt. The hint of almond extract and the crunch of candied almonds balance the dessert beautifully.
This cake is simple to assemble but delivers impressive results — tender crumb, glossy peach topping, and a golden crust of caramel and nuts. Serve slightly warm with whipped cream or vanilla ice cream for added decadence.
What sets this upside down peach cake apart?
- Greek yogurt keeps the cake exceptionally moist and tender.
- Brown sugar and honey create a rich caramel that enhances the peaches.
- Candied almonds add delicate crunch and a nutty finish.
Featured ingredients
- Peaches: Fresh peaches are preferred for the best flavor and texture; canned peaches can be used in a pinch.
- Light brown sugar: Used to caramelize the fruit for a buttery, slightly molasses flavor.
- Unsalted butter: Needed for the caramel and for the cake; use both melted and softened forms as directed.
- Honey: Adds floral sweetness to the caramel and to the candied almonds.
- Almond extract: A small amount complements the peaches and echoes the almond topping.
- Full-fat Greek yogurt: Enriches the batter and keeps the crumb tender.
- Milk: Whole milk works best, but any milk will do to reach the right batter consistency.
- Sliced almonds: Toasted and coated in honey to finish the cake with crunch.
Top tips for success
If the peach slices are still firm, let them rest in the brown sugar a little longer. This helps them soften and release juices so they caramelize evenly.
Do not over-mix the batter. Mix until combined to keep the cake light; over-mixing develops gluten and yields a dense texture.
Monitor baking time. Ovens and altitude affect bake times — check for doneness with a toothpick inserted into the center; it should come out mostly clean.
FAQ
An upside down cake is baked with its topping placed in the bottom of the pan. After baking, the pan is inverted so the fruit, nuts, or caramel that was on the bottom becomes the decorative top.
Coat the pan well with butter (and parchment on the bottom) so the caramelized topping releases cleanly when flipped. Allow the cake to cool briefly, then loosen the edges before inverting.
How to remove an upside down cake from the pan
Flipping the cake is straightforward when you follow the right steps:
- Let the cake cool for about five minutes after baking to set slightly.
- Run a small spatula around the inside edge to loosen the cake.
- Place a serving plate over the cake pan, hold it securely and invert the pan quickly.
- If any caramel drips into the bowl used while flipping, pour it back over the top for extra gloss and flavor.
This technique yields a glossy, intact fruit topping and a clean presentation.
Storage
Keep leftover cake in an airtight container in the refrigerator for up to 4 days. For best texture, allow the cake to come to room temperature before serving; reheat gently if you prefer it warm.
More fruity cake ideas
Fruity cake recipes
- Apple cake with cream cheese frosting
- Blueberry coffee cake
- Banana breakfast cake
- Lemon poppy seed cake
- Greek yogurt cheesecake
- Banana mug cake
Upside Down Peach Cake
Experience this easy peach upside down cake: caramelized peaches, a tender almond-scented cake, and crunchy candied almonds combine for a memorable dessert.
Ingredients
Fruit layer
- 1 large peach, thinly sliced
- 3 tbsp light brown sugar, divided
- 3 tbsp unsalted butter
- 2 tbsp honey
Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
Wet
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp almond extract
- 2 large eggs
- 1/4 cup full-fat Greek yogurt
- 1/3 cup milk (any kind)
Candied almonds
- 1/2 cup sliced almonds
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper.
- Toss the peach slices with 1 tablespoon of brown sugar and arrange them in the bottom of the prepared pan in an overlapping pattern.
- Make the honey caramel: melt 3 tablespoons butter in a small saucepan over medium heat. Stir in the remaining brown sugar and 2 tablespoons honey. Simmer gently for 2 minutes and pour evenly over the peaches.
- Whisk together the flour, baking powder, and salt in a bowl and set aside.
- In a mixer, cream the softened butter with granulated sugar and almond extract until light. Add eggs one at a time and mix until combined.
- Mix in the Greek yogurt and milk. Add the dry ingredients slowly and stir until just combined. If the batter is very thick, add 1–2 tablespoons more milk so it pours easily.
- Pour the batter over the peaches, smoothing gently. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- While the cake bakes, toast sliced almonds in a skillet over medium heat for 2–3 minutes. Add 2 tablespoons honey, toss to coat, and cook 1–2 more minutes until the honey browns slightly. Remove and cool spread on a plate.
- When the cake is done, let it rest for a few minutes. Run a knife around the pan edge, then place a plate over the pan and invert it. Pour any excess caramel back over the top and scatter the candied almonds over the peaches.
- Allow the cake to cool for about 15 minutes before slicing. Optionally serve with whipped cream or vanilla ice cream.
Tips & notes
- If peach slices are still firm, let them sit in the brown sugar a bit longer to soften.
- Avoid over-mixing the batter to keep the cake tender.
- Bake time can vary with different ovens and altitudes; check for doneness accordingly.
- You can substitute any sliced nut for the almonds if preferred.
Nutrition
Approximate per serving: Calories: 226 kcal; Carbohydrates: 32 g; Protein: 4 g; Fat: 10 g; Fiber: 1 g; Sugar: 19 g. Nutrition is an estimate and should be used as a guideline.
Photography: Photos used in this post were taken by Ashley McGlaughlin from The Edible Perspective.