Easy Fresh Peach Upside Down Cake Recipe
This Honey Peach Upside-Down Cake starts with a buttery honey-and-red-currant caramel, then gets topped with fresh peaches and a tender cake made with browned butter, rye flour, fresh ginger, cardamom, and orange zest.
And the fresh ginger is the thing.
It gives the peaches a little heat and keeps the honey and brown butter from making the cake too sweet or heavy. The rye adds a subtle nuttiness, while the red currant preserves bring just enough tartness to the caramel. This is a true peach season cake. Make it while the stone fruits are actually good.
Quick Look at this Recipe:
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Key Ingredients, Variations and Substitutions
Peaches – ripe but firm is what matters most here. Peaches that are too soft will release too much liquid. Yellow peaches hold their shape better than white peaches, and keeping the skin on helps them stay together. If you can find freestone peaches, use them. The pit pulls away cleanly, which makes slicing and arranging much faster. If peaches are not in season, nectarines are the closest substitute and work almost identically. Plums are another option and will give the caramel a slightly more tart flavor profile.
Red Currant Jelly or Preserves – it adds a bright, tart note that balances the honey and keeps the whole thing from tipping into overly sweet. If you cannot find red currant jelly, raspberry jam, or even a small spoonful of good quality strawberry preserves will work.
Rye Flour – medium or dark rye gives the batter a subtle nuttiness and a slightly denser, more interesting crumb. You do not need much, just enough to notice it. If rye flour is not available, whole wheat flour is a decent substitute and adds a similar depth, though the flavor will be milder. All-purpose flour alone will also work if that is all you have.
Brown Butter – adds concentrated, nutty flavor to the cake batter. Watch it closely and pull it off the heat as soon as the milk solids turn golden. Let it cool to lukewarm before mixing into the batter.
Śmietana or Sour Cream – adds moisture, a slight tang, and a tender crumb. Full-fat is the right call here. Greek yogurt works as a one-to-one swap if that is what you have on hand.
Other ingredients: all-purpose flour, baking powder, ground ginger, ground cardamom, fine sea salt, coconut sugar, eggs, vanilla extract, orange zest, honey, apple cider vinegar, lemon juice.
Equipment you will need
- 9-inch (23 cm) round cake pan
- Parchment paper
- Two saucepans (or one wiped clean between uses)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or offset spatula
- Cooling rack
- Thin sharp knife
- Serving plate
- Measuring cups and spoons or a kitchen scale
Top Tips
Brown the butter before anything else – it needs time to cool to lukewarm before you mix it into the batter. Do this step first so it is ready when you need it.
Keep the caramel on medium-low heat – you want it smooth and glossy, not boiling. Boiling it vigorously can cause it to seize or separate. Low and slow gets you there.
Do not skip the 10-to-15-minute rest before flipping – this is the window where the caramel settles into the right consistency. Too soon and it runs everywhere. Too long and it can start to grip the pan. Set a timer and trust it.
Tent with foil in the last 10 to 15 minutes if needed – rye flour and coconut sugar can make the top look done before the center actually is. Check the color around 35 minutes and cover loosely if it is browning fast.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan or line the bottom with parchment paper.
- In a small saucepan brown the 115 g of butter for the cake batter over medium heat until it smells nutty and the milk solids turn golden brown, about 5–7 minutes. Transfer to a bowl and let cool slightly.
- In the same saucepan melt 85 g of butter over medium-low heat. Stir in the honey, red currant jelly, vanilla, salt, and apple cider vinegar (if using) until smooth and glossy, about 2–3 minutes. Do not boil vigorously.
- Pour the caramel into the prepared pan, tilting it to coat the bottom evenly.
- Toss the peach wedges with the orange juice.
- Arrange the peaches in a single layer over the caramel in overlapping concentric circles or any decorative pattern you like. The peaches should almost completely cover the bottom of the pan.
- In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, ground ginger, cardamom, cinnamon, and salt.
- In a large bowl, whisk together the browned butter and coconut sugar until well combined.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, orange zest, and śmietana until smooth.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Avoid overmixing to keep the cake tender.
- Spoon the batter gently over the arranged peaches and spread it evenly with an offset spatula. Tap the pan two or three times on the counter to release any air bubbles before baking.
- Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil during the last 10–15 minutes.
- Let the cake cool in the pan for 10–15 minutes. This lets the caramel settle while staying fluid enough for an easy release.
- Run a thin knife around the edge of the pan. Place a serving plate over the cake and carefully invert it in one confident motion.
- If any peach slices stick to the pan, simply place them back on the cake and spoon any remaining caramel over the top.
- Let the cake cool until just warm or at room temperature before serving.
Best ways to enjoy
With cold śmietana or sour cream straight from the fridge
Warm with a scoop of vanilla ice cream
Served at room temperature the next day
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Storage instructions, reheating
Room temperature: Store loosely covered for up to 1 day. Best eaten the same day or the morning after.
Once completely cool, wrap leftover slices in plastic wrap or store them in an airtight container. Before pulling the cake from the oven, test the center of the cake with a toothpick. It should come out clean or with just a few moist crumbs.
Refrigerator: Cover and refrigerate for up to 3 days. The flavor actually deepens overnight. Bring slices to room temperature before serving, or warm them briefly to soften the crumb and loosen the caramel.
Freezing: This cake freezes well. Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature. The peach layer holds up better than you might expect.
Reheating: A few minutes in a low oven or a short burst in the microwave will bring the caramel back to life and warm the crumb through.
Easy Fresh Peach Upside Down Cake Recipe
Equipment
- 9-inch (23 cm) round cake pan
- parchment paper
- Two saucepans (or one wiped clean between uses)
- large mixing bowl
- Medium mixing bowl
- whisk
- Rubber spatula or offset spatula
- cooling rack
- Thin knife
- Serving plate
- Measuring cups and spoons or a kitchen scale
Ingredients
Honey Red Currant Caramel
- 85 grams unsalted butter 85 g
- 100 grams honey about ⅓ cup
- 2 tablespoons red currant jelly or preserves
- ½ teaspoon vanilla extract
- pinch sea salt
- ½ teaspoon apple cider vinegar
Peach Layer
- 3 to 4 medium peaches about 600 g, ripe but firm, skin on, cut into ½-inch wedges
- 1 teaspoon orange juice
Cake Batter
- 145 grams all-purpose flour
- 45 grams rye flour medium or dark
- 1½ teaspoons baking powder
- 15 grams fresh ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon sea salt
- 115 grams unsalted butter browned and cooled to lukewarm
- 150 grams coconut sugar
- 2 eggs large, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 medium orange
- 120 grams full-fat sour cream or śmietana
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan or line the bottom with parchment paper.
- Brown the 115 grams unsalted butter over medium heat until it smells nutty and the milk solids turn golden brown, about 5–7 minutes. Transfer to a bowl and let cool slightly.
- In the same saucepan (or a clean one), 85 grams unsalted butter over medium-low heat. Stir in the 100 grams honey and 2 tablespoons red currant jelly or preserves, ½ teaspoon vanilla extract, pinch sea salt and ½ teaspoon apple cider vinegar until smooth and glossy, about 2–3 minutes. Do not boil vigorously.
- Pour the caramel into the prepared cake pan, tilting the pan to coat the bottom evenly.
- Toss the peach wedges with the 1 teaspoon orange juice.
- Arrange the peaches over the caramel in overlapping concentric circles or any decorative pattern you like. The peaches should cover the bottom of the pan.
- In a medium bowl, whisk together the 145 grams all-purpose flour 45 grams rye flour, 1½ teaspoons baking powder, 15 grams fresh ginger, ¼ teaspoon ground cardamom, and ½ teaspoon sea salt
- In a large mixing bowl, whisk together the browned butter and 150 grams coconut sugar until well combined.
- Beat in 2 eggs, one at a time, mixing well after each addition.
- Stir in the 1 teaspoon vanilla extract, Zest of 1 medium orange, and 120 grams full-fat sour cream until smooth.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Avoid overmixing to keep the cake tender.
- Spoon the batter gently over the arranged peaches and spread it evenly with an offset spatula.
- Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil during the last 10–15 minutes.
- Let the cake cool in the pan for 10–15 minutes. This allows the caramel to settle while remaining fluid enough for an easy release.
- Run a thin knife around the edge of the pan. Place a serving plate over the cake and carefully invert it in one confident motion.
- If any peach slices stick to the pan, simply place them back on the cake and spoon any remaining caramel over the top.
- Allow the cake to cool until just warm or to room temperature before serving.
- Serve each slice with a generous spoonful of cold śmietana and, if desired, a light drizzle of honey.
Notes
Nutrition
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Conclusion
This is the kind of cake that makes me want to keep August around a little longer.
The peaches get soft and jammy, the honey and red currant caramel turns sticky around the edges, and the fresh ginger adds some zing. Make it and find out for yourself.
FAQ
Can I use canned peaches?
Fresh peaches are strongly preferred because they hold their shape and release less liquid. If you use canned, drain them very well, and pat dry before arranging.
What can I use instead of coconut sugar?
Regular granulated sugar or light brown sugar both work. Brown sugar will give you a slightly more molasses-forward flavor that actually pairs nicely with the rye flour.
Can I make this without rye flour?
Yes. Replace the rye with additional all-purpose flour for a more straightforward crumb. You lose a little of that nutty depth, but the cake is still very good.
Do I have to brown the butter?
You do not have to, but the difference is noticeable. Browned butter adds a nuttiness that plays well with the honey caramel and rye. Melted butter works in a pinch but the flavor will be flatter.
My caramel looks separated. What happened?
This usually means the heat was too high or the butter was added too fast. If it looks broken, take it off the heat and stir vigorously. It will often come back together. If not, a tiny splash of warm water and continued stirring usually fixes it.
Why did my cake stick?
Two things prevent sticking: parchment paper on the bottom and waiting the full 10 to 15 minutes before flipping. If you skipped either one, the caramel can grip the pan as it cools. If a few slices stick anyway, just press them back into place.
