Peach Upside-Down Cake

Caramelised Peaches + Soft Sponge = Pure Dessert Bliss

When peach season peaks and you’ve got a few ripe ones on the counter, this is the recipe to reach for. With golden fruit on top (or rather, bottom to start), this Peach Upside-Down Cake keeps things simple and lets the natural flavour of the fruit shine. There’s no need for a heavy caramel—just a little brown sugar is enough to bring out the juiciness of each slice.

Soft sponge, buttery edges, and those tender, lightly caramelised peaches—it’s a showstopper in the most effortless way.

Ingredients

For the Fruit Layer:

• 3–4 ripe peaches, sliced

• 2 tbsp brown sugar

For the Cake:

• 150g unsalted butter, softened

• 100g caster sugar

• 100g brown sugar

• 1 tsp vanilla bean paste (or extract)

• 2 large eggs

• 250g plain flour

• 2 tbsp baking powder

• 160g kefir (or cream or milk)

Method

Step 1: Prepare the Tin

1. Preheat your oven to 170°C (fan).

2. Lightly grease a 20cm round cake tin (not springform, as juices may leak).

3. Sprinkle 2 tbsp brown sugar evenly over the base.

4. Arrange sliced peaches in a single layer on top of the sugar. Slight overlap is fine—they’ll shrink slightly as they bake.

Step 2: Make the Cake Batter

1. In a large bowl, cream the butter, caster sugar, brown sugar, and vanilla until pale and fluffy (about 3–5 minutes with a hand or stand mixer).

2. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

3. Sift in the flour and baking powder, then fold gently to keep the batter light.

4. Stir in the kefir until the mixture is just combined. Don’t overmix.

Step 3: Assemble and Bake

1. Carefully spoon the batter over the peach layer, smoothing the top with a spatula.

2. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

Step 4: Cool and Invert

1. Allow the cake to cool in the tin for 10–15 minutes.

2. Run a knife around the edge, then carefully invert onto a serving plate while still warm so the peaches release easily.

3. Let cool slightly before slicing.

Chef’s Top Tips

• Use ripe—but not overripe—peaches. They should be firm enough to slice cleanly, but soft enough to release flavour during baking.

• Avoid springform tins. The peach juices can leak and burn in the oven. A standard solid-base tin works best.

• Kefir keeps the sponge extra soft. If you don’t have it, swap with an equal amount of full-fat milk, cream, or even plain yoghurt.

• Flip it while warm. This helps the peaches lift away cleanly and keeps the topping glossy and beautiful.

This cake is an ode to seasonal baking: simple ingredients, no complicated steps, and a result that feels far more impressive than the effort involved. Perfect with a scoop of vanilla ice cream, or just on its own with a cup of tea.