This cherry peach upside-down cake is moist, delicate, and buttery and makes the perfect summer dessert. Enjoy on its own or with a dollop of whipped cream and this cake is bound to become a family favorite!
The fresh summer peaches and cherries shine in this dessert which only adds to the moisture which allows the cake to soak up even more of that fruit juice making it delicately and deliciously sweet. This recipe is really easy to make so it’s perfect on a hot day when you don’t feel like spending a lot of time baking in the kitchen.Jump to Recipe
WHAT IS AN UPSIDE DOWN CAKE?
An upside-down cake is a cake that is baked upside down, usually with sugar and fruit on the bottom to become caramelized then flipped over once removed from the oven. This means that the caramelized bottom then becomes the top.
Upside down cakes are made with just a single layer which is perfect for a quick and easy dessert. This recipe is flexible with what fruit you can use and I like to decide what I’m using based on what fruit is in season. It is just as amazing with peach and cherries in the summer as it is with apple and raspberry in the fall. Either way, whatever fruit you have on hand will always result in a delicious upside-down cake.
HOW TO MAKE CHERRY PEACH UPSIDE DOWN CAKE
Lightly butter the edges of a 9″ round pan and sparingly dust with flour, then set aside. To prepare the fruit, pit and halve 1 cup of sweet cherries, and then peel the peaches and slice thinly so you have at least 1 1/2 cups.
Melt 1 tablespoon of the butter and pour into the bottom of the pan, sprinkle generously with the brown sugar so it is an even layer across the bottom. Next, take the prepared fruit and arrange it in a single layer at the bottom of the pan. Set the pan aside while you prepare the cake batter.
The Cake Batter
To prepare the cake batter place the butter and sugar into the bowl of a stand mixer, or use an electric hand mixer, and whisk on high for about 2 minutes until light and fluffy. Then add the egg and mix again on medium-high, scraping down the sides of the bowl as needed, until fully incorporated.
In a small bowl, mix the flour, baking powder, and salt then set aside. In a measuring cup add the milk and vanilla, then stir to combine. Next, add half the flour mixture into the bowl with the butter mixture and mix on medium until just combined. Add all the milk and mix again until everything is just incorporated. Finally add the remaining flour, mixing again on medium until the flour is just incorporated.
Now get the prepared cake pan lined with fruit and drop the cake mixture on top of the fruit layer. This batter is quite thick so use an offset spatula to spread the batter into a nice level top, but do this gently as to not disturb the fruit layered below.
Place the prepared cake into an oven preheated bake until the cake is golden brown and pulling away from the pan edges.
Once the cake is finished baking remove it from the oven and allow it to cool on a wire rack for 5 minutes. After the cake has had a chance to rest, run a sharp knife around the edge to prevent any sticking then place a plate over the top of the cake pan and flip it over. The cake should easily drop onto the plate below.
Allow cooling for about 20 minutes before slicing and serving.
- Any cherries will work, however, I prefer bing cherries.
- Substitute frozen fruit for the fresh fruit, just make sure it’s not swimming in any extra juice. Individually frozen fruit works great.
- I do like to overlap the peaches so that they are the same thickness as the cherries.
- My favourite way to enjoy this cake is with a dollop of whipped cream. You can also serve with a cozy cup of tea or coffee, a scoop of vanilla ice cream, or all on its own.
Any leftovers will stay fresh in an airtight container at room temperature for a couple of days or transfer to the fridge for a couple of days past that, but I highly doubt it will last that long.
Cherry Peach Upside Down Cake
- 1 tbsp butter melted
- 1/3 cup dark brown sugar
- 1 cup cherries pitted and halved
- 1 ⅓ cups peaches peeled and thinly sliced
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1¼ cup ap flour
- 1¼ tsp. baking powder
- 1/4 tsp. salt
- Preheat the oven to 350 degrees. Lightly grease a 9" round cake pan with butter then dust with flour on the sides of the pan.
- Pour the melted butter into an even layer in the bottom of the cake pan, then sprinkle the brown sugar over top of the butter.
- Add the cherries into a single layer, and peaches can be overlapped over the brown sugar in the bottom of the pan. Set aside while preparing cake batter
- In the bowl of a stand mixer add the butter and sugar then mix on high speed until it is light and fluffy, about 2-3 minutes. Then add the egg and mix again on high speed until fully incorporated.
- In a small bowl add the flour, salt, and baking powder then whisk to combine, set asdie. In another small bowl add the milk and vanilla, stirring to combine.
- Now add half the flour mixture into the bowl with the butter/egg mixture and mix on medium speed just until flour is combined. Then add all the milk/vanilla to the cake batter, mixing again on medium until just combined. FInally add the remiaing flour to the cake batter and mix until just incorporated.
- Get the prepared pan and dollop the cake batter gently on top of the fruit. Because the batter is quite thick you will want to use an offset spatula to spread the cake into an even layer.
- Place the prepared cake into the preheated oven and bake for 40-45 minutes, until the cake is golden brown and a toothpick inserted comes out clean. Allow cake to cool on a wired rack for 5 minutes.
- After the brief cooling place a plate over the top of the cake pan then, with oven mits, flip the cake over on to the plate. It should easily release from the pan and drop onto the plate below. Allow to cool another 20 minutes before serving.