Peach Cornbread Upside-Down Cake
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Fresh peaches and cornbread are one of my favorite summer combinations, and this five-step peach cornbread upside-down cake brings the two together in one easy dessert. As the cake bakes, ripe peaches caramelize in butter and brown sugar before being topped with a tender, lightly sweet cornbread cake. Once inverted, the peaches become a beautiful topping while their juices soak into the cake, keeping every slice soft and moist. This recipe is a fun seasonal twist on the classic pineapple upside-down cake that’s just as fitting for backyard cookouts as it is for weekend brunch or dessert. If you loved making this dessert, try my strawberry balsamic shortcake with basil or these lemon lavender squares next.
Why You’ll Love This Recipe
- Caramelized summer peaches – Fresh peaches bake into a buttery brown sugar topping that’s naturally sweet and beautiful.
- Tender cornbread cake – Stone-ground cornmeal gives the cake a subtle texture while buttermilk keeps it soft and moist.
- Perfect for peach season – An easy summer dessert that’s equally delicious for brunch, barbecues or weeknight entertaining.
Key Ingredients in This Recipe
- Peaches – Juicy peaches are one of my favorite things about summer. While they are fairly widely available across the country from late May through early October they are at their peak around the 4th of July (though this somewhat varies based on the location). I typically choose yellow peaches for this cake, they’re slightly more acidic and slightly more tart than their white counterpart which I find balances the sugar in the cake.
- Cornmeal – Cornmeal is made from dried corn and is extremely versatile. Look for a stone ground coarse cornmeal for this recipe. The coarse grind gives the cake more texture.
- Buttermilk – Keeps the crumb tender while adding a subtle tang that balances the sweetness.
- Brown sugar – Combined with butter, it caramelizes beneath the peaches to create the signature upside-down topping.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Arrange the peaches in overlapping circles before adding the batter. Not only does it create a beautiful presentation when the cake is inverted, but it also ensures every slice gets plenty of caramelized fruit.
Swaps and Substitutions
- Yellow peaches: White peaches can be substituted for a sweeter flavor.
- Fresh peaches: Frozen peaches work in a pinch—just thaw and pat them dry first.
- Cornmeal: Fine-ground cornmeal can be used for a smoother cake texture.
- Buttermilk: Make your own by stirring 1 tablespoon lemon juice into 1 cup milk and letting it sit for 5 minutes.
How to Make Peach Cornbread Upside-down Cake (Step-by-Step)
- Heat oven and prepare the pan. Heat oven to 350ºF (177ºC). Butter a 9-inch cake pan and cut a 9-inch circle of parchment paper and press it into the bottom of the pan.
- Add peaches to the pan. Drizzle 6 tablespoons of the butter (half) around the bottom of the pan and sprinkle with brown sugar. Arrange slices of peaches in the bottom of the pan.
- Mix the batter. In a large mixing bowl stir together the cornmeal, flour, sugar, salt and baking powder. In another medium mixing bowl whisk together the remaining butter, eggs and buttermilk. Use a wooden stone to mix the buttermilk mixture into the dry ingredients until just combined.
- Bake the cake. Spread the batter evenly over the peaches and bake until a knife inserted into the center comes out clean, about 40 minutes.
- Flip and let cool. Let cool completely, about 20 minutes, then place a serving plate over the top of the pan and carefully flip the cake over. Wait one minute then remove the pan from the cake. Cut into slices and serve.
How to Serve This Recipe
- Warm with ice cream: Vanilla ice cream melts beautifully into the warm cake.
- With whipped cream: A lighter topping that lets the peaches shine.
- For brunch: Pair with fresh berries and coffee for a seasonal brunch spread.
- For entertaining: Serve slightly warm with a drizzle of caramel sauce for an elevated dessert.
How to Store This Recipe
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Reheat: Warm individual slices in the microwave for 15 to 20 seconds before serving.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQ – Frequently Asked Questions
Yes. Fresh peaches provide the best flavor and texture, but frozen peaches can be thawed and patted dry before using. Canned peaches also work—just drain them well to prevent excess moisture from making the cake soggy.
Lining the pan with parchment paper and allowing the cake to cool for about 20 minutes before inverting helps it release cleanly. Flipping it too soon or letting it cool completely in the pan can cause the caramelized peaches to stick.
Stone-ground coarse cornmeal is ideal because it gives the cake a tender crumb with a subtle texture. Fine cornmeal can also be used if you prefer a smoother cake.
Yes. Bake the cake up to one day in advance and store it covered at room temperature or in the refrigerator. Warm individual slices before serving for the best flavor and texture.
This cake is delicious served warm with vanilla ice cream, freshly whipped cream or a drizzle of caramel sauce. It’s also a great addition to a summer brunch alongside fresh fruit and coffee.
Other Recipes to Try
If you loved pulling together this comforting cake that screams summer, check out some other peach-forward recipes next:
- Grilled Peaches and Cream Challah French Toast
- Grilled Peach and Blackberry Cobbler
- Brûlée Peaches with Cornmeal Buttermilk Biscuits
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Peach Cornbread Upside-Down Cake
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Ingredients:
- 12 tablespoons unsalted butter, melted and divided
- ½ packed cup dark brown sugar
- 3 large ripe yellow peaches, pitted and sliced into ¼” thick slices
- 1 cup cornmeal
- 1 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions:
- Heat oven to 350ºF (180ºC).
- Butter a 9-inch cake pan and cut a 9-inch circle of parchment paper and press it into the bottom of the pan. Drizzle 6 tablespoons of the butter (half) around the bottom of the pan and sprinkle with brown sugar. Arrange slices of peaches in the bottom of the pan.
- In a large mixing bowl stir together the cornmeal, flour, sugar, salt and baking powder. In another medium mixing bowl whisk together the remaining butter, eggs and buttermilk. Use a wooden stone to mix the buttermilk mixture into the dry ingredients until just combined.
- Spread the batter evenly over the peaches and bake until a knife inserted into the center comes out clean, about 40 minutes.
- Let cool completely, about 20 minutes, then place a serving plate over the top of the pan and carefully flip the cake over. Wait one minute then remove the pan from the cake. Cut into slices and serve.
Notes:
Nutrition:
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Hi! How far in advance can this cake be baked?
I’d recommend only a day ahead of time then stored in the refrigerator this way the fruit on top remains at it’s freshest!