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A peach upside down cake with peaches on the side.

Peach Upside Down Cake

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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8 Slices
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

The Peach Bottom
  • 6 Peaches small
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Cornstarch
  • 1 tsp Cinnamon
The Sour Cream Cake
  • 1 Cup Sour Cream whole-fat
  • 2 Eggs
  • 4 tbsp Butter melted
  • 1/4 Cup Milk we use 2%
  • 1 1/2 Cup Flour
  • 3 tbsp Cornstarch
  • 3/4 Cup White Sugar
  • 1/4 Cup Brown Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 tsp Vanilla

Method
 

To Prepare The Peach Bottom:
  1. Peel and slice the peaches.
  2. In a small bowl, combine the peaches, cornstarch, brown sugar, and cinnamon. Toss to combine.
  3. In a parchment paper lined and greased1 10" springform or circular pan2, place the peach slices down into a single layer. Try not to leave gaps, as every gap is an opening for that cake batter! After you have a single layer, try to overlap remaining peach slices over the spots where one peach slice is connected to another3.
To Prepare the Sour Cream Cake:
  1. Preheat the oven to 300 F / 150 C.
  2. In a large bowl, mix together all of the dry ingredients.
  3. Add the wet ingredients, ensuring the eggs and melted butter are at room temperature, and mix to combine. Do not overmix!
  4. Pour the cake batter directly on top of the peach layer.
  5. Bake at 300 F / 150 C for 55 minutes.
  6. Cool the cake for 30 minutes and then invert on a plate or serving platter.
  7. Enjoy plain or with whipped cream!

Notes

1: To properly line an upside down cake pan, cut out a piece of parchment paper that is quite larger than your pan. Press the parchment paper into your pan and press it against the sides, crumpling it to make it take the shape of the pan. The long ends of your parchment paper should be tucked underneath your cake pan to make this pressing and crumpling process easier. Then, spray 2 layers of oil or butter on top of the parchment. 
2:  If you use a cake pan that is smaller than a 10 inch diameter, you risk some cake batter spilling over the sides. A 9.5" is the smallest we've ever had success with. A larger diameter may be used and your cake may be ready a few minutes before the 55 minute stated bake time. If you only have a 9" or 8" pan, you may want to leave a large spoonful of batter out of this cake to solve your problem. You could even bake a cupcake with it! 
3: Yes, you can also just dump the peaches in the cake pan and call it a day. As you can see from our photo above, that is just what we did! However, that ease comes at the cost of some cake batter seeping through your fruit layer. Although less pretty and with a less cohesive fruit layer, the cake is still delicious! For maximum peach enjoyment (and the best texture), though, it really is worth the extra effort to align the slices. At least, that is what we wish we did!