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A peach upside down cake with a slice taken out of it, on a white serving board.
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Peach Upside Down Cake

This simple, flavorful dessert is perfect for summertime! Peach upside down cake with freshly milled flour is moist and tender, with juicy, caramelized peaches on top.
Prep Time20 minutes
Cook Time40 minutes
Cooling time2 hours
Total Time3 hours
Course: Desserts
Cuisine: American
Keyword: dessert recipes, fresh milled flour, fresh milled flour recipes, freshly milled flour desserts, peach upside down cake
Servings: 8 slices
Calories: 393kcal
Author: Laura Ascher

Equipment

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
US Customary - Metric

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.

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.