Peach Upside Down Cake

“Movin’ to the country, gonna eat a lot of peaches. Movin’ to the country, gonna eat me a lot of peaches.” I’m sure you’re singing this song in your head right now, and if you’re not because you don’t know this song go listen to it right now!

Even though my desire to move to the country is not strong, eating a lot of peaches is; and because tomorrow kicks off National Peach Month, what better way to do so than with this peach upside down cake?

Upside down cakes always look so intricate, but I’ll let you in on a little secret: this one is soo easy to put together. It’s packed with drip from your chin peachy goodness. Not to mention a healthy amount of brown sugar, butter and cream cheese.

This is truly a cake you make when you don’t care about calories or sugar or if you eat 3 pieces in one sitting. You also make this cake when you want to impress your friends with the fact that you made an upside down cake in the first place.

Fresh peaches are one of the few fruits that tend to only make their appearance during the summer. And {at least in Madison} aren’t sold year round like strawberries or grapes.

So when they do make their glorious fuzzy, yellow skinned debut it’s a happy day in my book. Which means that it’s necessary to make an extravagant {but easy} cake before these juicy beauties disappear.

Peachy caramel goodness

Let’s start with what holds the peaches together once baked and turned over. Brown sugar!

When you melt butter and brown sugar in a saucepan you can easily make caramel. The reason many people think caramel is difficult to make is because if overcooked, it turns into this hard, inedible block of sugar.

We don’t want that for our little peach babies. They deserve more than that. So in this case we melt butter and stir in the brown sugar until just bubbling. Add your peach slices and stir to coat them in that caramel goodness.

Peach upside down cake batter

Now it’s time to make the batter. Cream your butter, which in baking terms just means that you beat it with a hand mixer until almost smooth. Add additional sugar, eggs and vanilla. Your batter is coming along quite well now. All that’s left is to add the flour and {the best part} cream cheese!

Here’s where it’s your choice on how you would like to add your cream cheese to your cake. You can either cut cold cream cheese into small cubes and fold it into the batter, or you can soften the cream cheese and mix it straight into the batter.

Either way is going to be delectable so don’t worry, this decision will not make or break your cake. One small note here: this is not the time to use low fat/fat free cream cheese. You’ve already made caramel peaches and have used real butter and sugar to make the batter. Don’t skimp on the cream cheese.

Prep your pan properly

This step is insanely important when it comes to bundt cakes and making sure your cake will come out looking like you spent the entire day making it {which you haven’t, but can feign exhaustion while you enjoy another piece of cake}.

Grease your bundt pan {very generously} with cooking spray. Sprinkle some flour all around the inside of the pan and tap the sides of the pan to get the flour in every single crevice. Pour those caramel peaches {hopefully you haven’t eaten them all yet} into the bottom of your pan and then the cream cheese studded batter over the top.

Patience is key

You have one hour of baking time before this upside down beauty will be ready. It’s going to seem like a long time, but spend it wisely by checking out this recipe you can make in the meantime so that you can feel better about eating 3 slices of cake.

Your timer has gone off, now what? Check the cake with a toothpick to make sure it comes out clean. Now there’s a bit more waiting.

If you turn the cake over while it’s still hot out of the oven, no amount of greasing is going to keep that cake in tact. So again, patience is key. Allow the cake to cool for about 15-20 minutes. Then…

Flip Me Right ‘Round

It’s time to flip your cake! I know this can be a nerve wracking time, but take a deep breath, pray to the cake Gods and flip that cake!

Now breathe a collective sigh that your cake turned out better than you ever could have imagined and give yourself a little pat on the back for having just accomplished an upside down cake with ease.

A final glaze takes this cake over the top, but don’t drown the cake in it. You want your peaches to shine!

A Few Things Before Diving In

Let’s take a quick look at how this cake will make your brunch dreams come true, and a few things you should remember so that no cake dreams are ever squashed:

1. Fresh peaches are best in the summer, but if you are by chance making this cake during the off-season, frozen, thawed peaches work just fine.
2. Do not overcook your brown sugar and butter for the peaches. Crack-your-teeth caramel does not make for an enjoyable brunch.
3. Cream cheese is a dream come true in this cake, so don’t skimp and use low fat/fat free.
4. Prep your bundt pan with lots of spray {or butter}. This will ensure your {not so} hard work pays off
5. I know you want to eat the cake now, but be patient. Let it bake to perfection and cool.
6. Pray to the bundt cake Gods for a cake that flips and pops right out of the pan.

Looking for more tasty bundt cakes? Try these options: 

Blueberry Lemon Bundt Cake

Mini Carrot Bundt Cakes

Cinnamon Roll Pumpkin Pie Monkey Bread

5 from 1 vote

Print

Peach Upside Down Cake

Prep Time

25 mins

Cook Time

1 hr

Total Time

1 hr 25 mins

 

Caramel peaches stud the top of this cream cheese cake that will be the show stopper at your next brunch.

Course: Dessert

Cuisine: American

Keyword: bundt cake, cream cheese frosting, peaches, summer

Servings: 10

Ingredients

Cake Ingredients:

• 2 ¼ cups all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 tsp. vanilla extract
• 8 oz cream cheese, cubed

Peach Ingredients:

• 2 large peaches, peeled and sliced (about 2 cups)
• 4 Tbsp. butter
• ½ cup packed brown sugar

Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 Tbsp. butter, softened
• 1 ½ cups powdered sugar, sifted
• ½ tsp. cinnamon
• ¼ tsp. vanilla

Directions

Directions:

1. Preheat oven to 350°F. Grease a 10” Bundt pan with cooking spray and dust with flour.
2. In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
3. In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat on until completely incorporated and smooth.
5. Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
6. In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
7. Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
8. Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
9. Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
10. 10. For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth.
11. 11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
12. 12. Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the top.

Recipe Notes

Note: Fresh peaches are best in the summer, but if you are by chance making this cake during the off-season, frozen, thawed peaches work just fine.

Note: Do not overcook your brown sugar and butter for the peaches. Crack your teeth caramel does not make for an enjoyable brunch.

Note: Cream cheese is a dream come true in this cake, so don't skimp and use low fat/fat free.

Note: Prep your bundt pan with lots of spray {or butter}. This will ensure your {not so} hard work pays off