Golden gorgeous fruit baked into a soft buttery crumb — this Jammy Peach Upside Down Cake is a delightful summertime treat.
Peach season just begun and if you haven’t already done so, go get some yellow or white peaches from a local farmer’s market. Golden ripe seasonal peaches are perfection all by themselves, but become creamy when baked into my jammy peach upside down cake. This upside down cake is made slightly different because it starts with peach jam, either homemade or store-bought. Traditional upside down cakes normally begin with melted butter and sugar in the base of the pan, before layering fresh fruit. However in my recipe, I spoon peach jam or preserves first, then layer in the freshly sliced fruit. I think my version gives this upside down cake a fruit-forward taste, highlighting what summer’s all about.
Making your own peach jam is as easy as slicing up a peach and cooking it with 1/4 cup sugar and a splash of water, until it has a runny jam-like consistency that can be spooned into a pan. The fresh peaches are sliced (left the skins on because I prefer some texture), then layered in a concentric circle on top of the jam before spooning in the batter. After baking, invert onto a plate and wait until it cools to room temperature before dusting with powdered sugar. It will be one of summer’s best cakes.
1/2 cup peach jam or preserves
2 large fresh peaches, sliced
2 1/4 cups granulated sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 1/4 cup buttermilk or whole milk with 2 teaspoons white vinegar
1/4 cup confectioner’s sugar
- Preheat oven to 350 degrees. Grease or spray 10-inch cake pan or springform. Sprinkle 1/4 cup sugar into bottom of pan and spoon peach jam over top. Spread out evenly and top with peach slices, set aside.
- In a large bowl, whisk together flour, baking soda and salt, set aside.
- In a stand mixer, beat remaining 2 cups sugar and eggs for 3 minutes. Add oil and mix for 2 minutes or until creamy.
- Add 1/3 of dry mixture, alternating with 1/3 buttermilk, repeat twice more. Spoon batter over peaches and smooth out on top.
- Bake in oven for 45-50 minutes, or until a toothpick comes mostly clean. Remove and let cool 10 minutes before loosening edges with knife and inverting onto a cake plate. Let cool to room temperature.
- Dust with powdered sugar, slice and serve. Enjoy!