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This simple, flavorful dessert is perfect for summertime! Peach upside down cake with freshly milled flour is a moist and tender vanilla cake with juicy, caramelized peaches and a creamy glaze on top. Make it with fresh or frozen peaches — whatever you have on hand!
I’m soaking up all of the summertime goodness this season, and that includes peaches!
There’s nothing like a dessert that highlights one of my favorite fruits. That’s why I make my cast iron peach cobbler every single year!
This year, I wanted something a little different, and with freshly milled flour. I’ve made pineapple upside down cake before, and I decided it needed a revamp.
This freshly milled peach upside down cake is the result, and it will certainly be a yearly treat for my family.
This cake is easy to mix up and absolutely delicious.
It has a moist and delicate crumb, a creamy glaze, and caramelized peaches that are absolutely bursting with flavor.
Whether you’re savoring fresh peaches right now or have a bag in the freezer that is begging to be used, this cake is definitely a must-make.
Table of Contents
Why You’ll Love This Recipe
- Easy recipe: This cake is so simple, and it comes together very quickly. It’s the perfect dessert for days you need something easy to make but still impressive!
- Seasonal flavors: Many of my favorite desserts involve some seasonal fruit — especially my dutch oven apple crisp and strawberry crumble bars. It’s the perfect way to celebrate the season!
- Frozen fruit: One of my favorite things about this whole wheat peach upside down cake is that, while it’s a fun recipe for peach season, you really can make it any time of year! By using frozen peaches, we can enjoy this dessert even in the dead of winter.
- Moist and delicious: We don’t do dry, crumbly cakes in my house. This peach upside down cake is moist, tender, and perfectly sweet!
Ingredients
- Frozen peaches: I love that this recipe uses frozen peaches, so I can make it year-round! If it happens to be peach season, you can also use fresh (see notes).
- Flour: Freshly milled soft white wheat flour gives this cake a soft and delicate crumb.
- Greek yogurt: Greek yogurt in the upside down cake adds some fat and moisture to make a beautifully tender cake that doesn’t crumble.
- Glaze: Don’t skip the glaze — this really makes the cake! A quick glaze of powdered sugar and milk adds a little more moisture and creaminess to this tasty dessert.
Scroll to the bottom of this post for the complete recipe with all ingredients and measurements!
How to Make Peach Upside Down Cake
Step 1. Preheat the oven to 350°F. Line the bottom of a 12″ cast iron skillet with parchment paper and thoroughly grease the sides of the pan and the parchment.
Step 2. Starting from the center, layer the peaches in a spiral across the bottom of the pan, filling in any gaps. Set aside.
Step 3. In a stand mixer fitted with the whisk attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale in color.
Step 4. Scrape down the bowl and add the vanilla extract and eggs one at a time, mixing on high speed until smooth and fluffy.
Step 5. In a separate bowl, whisk together the flour, baking powder, and salt.
Step 6. Add half of the dry ingredients to the butter mixture and mix until just combined. Add the milk and yogurt and mix until just combined. Add the remaining dry ingredients and mix until no streaks of flour remain — do not overmix.
Step 7. Pour the batter over the peach layer and carefully spread it to the edges without disturbing the peaches. Bake for 30–40 minutes, or until a knife inserted into the center comes out clean.
Step 8. Allow to cool completely before running a knife along the edge of the pan. Carefully flip onto a serving plate to release.
Step 9. Whisk together the powdered sugar and milk until smooth and drizzle over the top of the cake before serving.
Step 10. Enjoy!
Tips + Notes
- You can use about 3 ripe, fresh peaches, pitted and sliced, in place of frozen peaches!
- Thinly sliced pineapple also works great as a substitute!
- This cake is delicious served as-is, but it’s never a bad idea to add some vanilla ice cream if you have any on hand!
- Make sure you let your cake cool fully before getting it out of the skillet. If it’s still warm and soft, it may not hold its shape during the flip.
- If you are new to baking with freshly milled flour, be sure to read my tutorials on baking with whole grains and how to mill your own flour.
How to Store Leftovers
While many cakes, like my whole wheat apple cider cake, can be stored at room temperature, that doesn’t work for upside down cake. The fresh fruit and high-moisture ingredients require it to be refrigerated.
If you have leftovers, they can be kept in an airtight container in the fridge for 3-5 days. The cake will get a little more moist and soft as it sits, but it will still be just as delicious. You can reheat your leftovers in the microwave or enjoy them cold, straight from the fridge.
Recipe FAQs
You can use a similar-sized cake pan instead! Just be sure to grease the sides very well and line the bottom with parchment paper so the cake doesn’t stick.
Absolutely! Fresh or frozen nectarines will taste almost exactly the same as peaches in this upside down cake.
Nope! You can use them right out of the freezer. They will thaw and release yummy peach juice as the cake bakes.
That is entirely up to personal preference — both peeled and unpeeled peaches are great in a peach upside down cake. If you use frozen peaches, they typically come already peeled. For fresh peaches: I personally don’t, but you get to decide!
Related Recipes
- The Best Apple and Strawberry Crumble
- The Best Dutch Oven Dump Cake Recipe
- Super Fudgy Brownies with Fresh Milled Flour
- Banana Pudding
- Independence Day Cake
If you tried this Peach Upside Down Cake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Peach Upside Down Cake
Equipment
- Stand mixer a hand mixer will also work
Ingredients
- About 20 frozen peach slices*
- 1/2 cup unsalted butter, at room temperature (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup light brown sugar, packed (110g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups freshly milled soft white flour (185g)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk (80ml)
- 1/3 cup plain Greek yogurt (80g)
For the Glaze:
- 1 cup powdered sugar (120g)
- 2–3 tablespoons milk added until the desired consistency is reached
Instructions
- Preheat the oven to 350°F. Line the bottom of a 12″ cast iron skillet with parchment paper and thoroughly grease the sides of the pan and the parchment.
- Starting from the center, layer the peaches in a spiral across the bottom of the pan, filling in any gaps. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale in color.
- Scrape down the bowl and add the vanilla extract and eggs one at a time, mixing on high speed until smooth and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and mix until just combined. Add the milk and yogurt and mix until just combined. Add the remaining dry ingredients and mix until no streaks of flour remain — do not overmix.
- Pour the batter over the peach layer and carefully spread it to the edges without disturbing the peaches. Bake for 30–40 minutes, or until a knife inserted into the center comes out clean.
- Allow to cool completely before running a knife along the edge of the pan. Carefully flip onto a serving plate to release.
- Whisk together the powdered sugar and milk until smooth and drizzle over the top of the cake before serving.
Video
Notes
- *You can use about 3 ripe, fresh peaches, pitted and sliced, in place of frozen peaches!
- Thinly sliced pineapple also works great as a substitute!
- This cake is delicious served as-is, but it’s never a bad idea to add some vanilla ice cream if you have any on hand!
- Make sure you let your cake cool fully before getting it out of the skillet. If it’s still warm and soft, it may not hold its shape during the flip.
- If you are new to baking with freshly milled flour, be sure to read my tutorials on baking with whole grains and how to mill your own flour.
