top of page

Upside Down Peach Cherry Cake

Updated: Jul 20, 2020

Summertime is #peach and #cherry season so I couldn’t resist making a recipe that includes both. I knew even before making this recipe the cake is going to be naturally beautiful because of the color combination of these two fruits.

This upside down cake is so #gorgeous that will turn your world upside down.

Honestly I am in love with the look even more than the #taste. So if you are looking for a wow factor for your next #BBQ gathering, then you should definitely give this #recipe a try.

This cake is not too dense or too fluffy and the amount of sweetness is perfect. I shall say the fruits and pecans covered with sauce are my most favorite part.

Ready in 1 hour

Method used: one bowl method

Makes one 8 inch cake (tall pan)


  • Flour 1.5 cups

  • Organic Sugar 3/4 cup

  • Baking powder 1/2 Tbsp

  • Salt 1/4 tsp

  • Almond flour 1/2 cup

  • Organic Eggs 3

  • Organic Milk 1/2 cup

  • Organic Yogurt 1/4 cup

  • Pure Vanilla extract 1 tsp

  • Butter and oil 1/2 cup (use half and half)

  • Fresh peach 1.5 -2 depending on the size (one peach half a moon slices for bottom and 1/4 cup diced for inside)

  • Pecan 1/2 cup (enough to cover the top trim of the cake)

  • Cherry 3/4 cup (1/2 cup whole cherry for bottom + 1/4 cup cut cherry for inside)

Ingredients For the sauce (easy caramel sauce)

  • Brown sugar 2 Tbsp

  • Butter 1 Tbsp

  • 10% cream or milk 1/2 Tbsp

  • Direction: bring #butter, brown sugar and cream or milk to boil in a small pan and cook until thickened (1-2 minutes)

Click on the picture below to watch the step by step video.


  • Pre-heat oven 350 degrees F

  • Prepare a 8 inch cake pan and set it aside

  • Slice one peach, vertical slices for the bottom (not too thin or too thick), also dice half a peach (1/4 cup) for inside of the cake

  • Take the seeds out of the cherries, 1/2 cup whole cherries for the bottom and cut 1/4 cup cherries for inside of the cake

  • Prepare the syrup using the direction above and pure into the cake pan covering the bottom entirely

  • Arrange the peaches, whole cherries and pecans over the syrup (refer to video for the design idea or use your creativity), set the cake pan aside

  • Sift flour, sugar, baking powder, and salt (dry ingredients) in a big bowl, mix using a spatula. Then add the butter and beat on low speed using a hand mixer

  • In a separate bowl beat oil, eggs, vanilla extract, milk, and yogurt using a whisk (wet ingredients)

  • Add the wet ingredients slowly to dry ingredients and using the hand mixer beat on low speed till all the ingredients are well combined

  • Add diced peaches, cherries and almond flour to the batter and mix using a spatula (don’t over mix)

  • Pour the batter into prepared cake pan

  • Bake for 45 minutes to 1 hour (until toothpick inserted in the center comes out clean)

  • Leave the cake to cool off for 20 minutes, then slowly run a spatula knife around the side of the pan to loosen the cake. Transfer the cake upside down to a serving plate, and enjoy


  • Always measure all the ingredients first

  • The ingredients in the video were doubled since I made two cakes, so keep that in mind when watching the video for directions (just stick with the recipe)

  • Bring butter, eggs and dairies to room temperature

  •  It is best to turn the cake in the oven half way of the baking time

46 views2 comments

Recent Posts

See All


Thank you Renee, I am glad you found my blog😊


Renee Waltman
Renee Waltman
Jul 10, 2020

Your food is delicious. We were so sorry when you closed. Thank you for this blog.

Rate UsDon’t love itNot greatGoodGreatLove itRate Us
bottom of page