Cinnamon Sugar Peach Upside Down Cake

Dinner Club Diaries
by Dinner Club Diaries
10 Servings
1 hr 5 min

This is a stunning cake. And really quite easy to put together. I haven't tried it yet, but I presume that this cake would be just as delicious made with other stone fruit such as apricots or plums, or even apples once fall comes around. I have made many variations on a peach cake this summer, and this, by far, has been my favorite! In Michigan, our peach season is now, and there is typically a big local festival Labor Day Weekend. Unfortunately, that festival has been cancelled this year, but that won't stop me from seeking out our local peaches and making another one of these cakes before summer disappears. I highly recommend making a Bourbon-spiked whipped cream to serve alongside this cake, or even better, how about a scoop of butter pecan ice cream - peaches and pecans are a match made in heaven! You can do this!

Original recipe by Half Baked Harvest

Show stopping Cinnamon Peach Upside Down Cake.

Combine wet ingredients - browned butter is KEY!

Combine dry ingredients.

Chop up the peaches and get the skillet and cinnamon sugar mixture ready.

Start the bottom layer of sugar, peaches, sugar.

Pour on the batter...

Then more sugar, peaches, sugar.

Bake at 375 degrees for 40-45 minutes or until knife comes out clean. After it cooks, run a knife around the outside of the cake to loosen and allow to sit 5 minutes before flipping out onto a large serving platter.

Caramelized peaches on top and bottom, with luscious cake in between.

Serve with whipped cream or ice cream.

Cinnamon Sugar Peach Upside Down Cake
Recipe details
  • 10  Servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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For the batter
  • 14 T butter
  • 1/2 c plain greek yogurt
  • 3 large eggs
  • 3/4 c sugar
  • 1 T vanilla extract
  • 1 c milk
  • 2 3/4 c AP flour
  • 1 1/2 t baking powder
  • 1/2 t cinnamon
  • 1/2 t salt
For the peaches
  • 4 large peaches, sliced into 8 wedges each
  • 3/4 c sugar
  • 1 T cinnamon
For the batter
Preheat oven to 375 degrees. Place 14 T butter in a 10" oven proof skillet and melt over medium-low heat until golden brown and toasty, swirling the pan around while the butter browns. Stir often, cooking about 3-5 minutes.
Pour butter into a bowl, then add yogurt, eggs, sugar, vanilla and milk. Beat until combined with a hand held mixer.
Combine flour, salt, baking powder and cinnamon in a separate bowl, then gradually add to wet mixture. Mix until just combined.
Slice each peach into 8 wedges. Make the cinnamon sugar topping by combining the 3/4 c sugar and 1 T cinnamon. Prepare the skillet by wiping out some of the brown bits left behind by the brown butter, then lining the pan with parchment paper. Spray the parchment paper liberally with cooking spray.
Sprinkle bottom of skillet with 3 T cinnamon sugar mixture, then lay on a layer of peaches in concentric circles. Sprinkle peaches with another 2 T sugar mix. Pour batter on top of peaches and sprinkle with another 2 T sugar mix. Layer rest of peaches on top, and sprinkle with another 2 T sugar mix. (You will likely not need all of the sugar mix.)
Place skillet on sheet pan and bake at 375 degrees for 40-45 minutes until knife comes out clean.
Run knife around the edge of cake to loosen, and allow to cool 5 minutes before flipping out the cake onto a large serving platter.
Gently peel off the parchment paper, replacing any peaches that may have gotten stuck.
Serve warm with whipped cream or ice cream.
  • If you don't have an oven proof skillet, like a cast iron, just bake the cake in a 10" cake pan.
Dinner Club Diaries
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