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Peach Upside-Down Bundt Cake

A delightful, comforting cake featuring a luscious layer of sweet peaches and a buttery, tender crumb, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Peach Layer
  • 1/4 cup melted butter For the peach layer, adding richness.
  • 1/2 cup brown sugar Sweet caramel goodness at the bottom.
  • 1 cup peach slices For layering, use fresh or canned, drained.
Cake Batter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt A pinch enhances sweetness.
  • 1 cup unsalted butter, softened Use unsalted to control flavor.
  • 2 cups granulated sugar
  • 1/2 cup brown sugar, packed Adds depth and moisture.
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon Adds a heavenly smell.
  • 1/2 teaspoon ground nutmeg A little warmth goes a long way.
  • 1 cup sour cream Gives the cake a lovely richness.
  • 2 cups diced peaches Fresh or canned, drained.
Drizzle Topping
  • 1/2 cup powdered sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and grease a 10-inch bundt pan.
  2. Mix the melted butter and 1/2 cup brown sugar together until combined. Pour this mixture into the bottom of the bundt pan and layer the peach slices over it.
Cake Batter
  1. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then add vanilla extract and sour cream.
  3. In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet ingredients and mix until just combined. Fold in the diced peaches.
Baking
  1. Pour the batter over the peach layer in the bundt pan and bake for 70 to 80 minutes.
  2. Cool for 15 minutes, then invert onto a plate.
Finishing Touch
  1. Whisk together powdered sugar, brown sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze slices for up to 3 months. Consider serving with whipped cream or ice cream.