Easy Peach Upside-Down Cake
Light, airy, and wonderfully simple, this upside-down peach sponge cake is the kind of dessert that lets seasonal fruit truly shine. The fluffy sponge bakes gently over juicy peaches, creating a soft, delicate cake with a naturally sweet fruit topping once inverted. Finished with a light dusting of powdered sugar, it’s an easy yet elegant treat perfect for summer afternoons.
One of the best things about this recipe is how adaptable it is. While peaches and nectarines work beautifully, the same sponge cake can also be made with strawberries, apricots, blueberries, or other ripe seasonal fruit. The result is always light, fresh, and comforting, a simple homemade cake with just 5 ingredients that feels equally suited to casual family baking or serving alongside coffee when guests drop by.
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Easy Peach Upside-Down Cake
Ingredients
- 5 eggs
- 5 peaches or nectarines or other favorite seasonal fruit
- 5 tablespoons sugar
- 5 tablespoons all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F), fan-forced (convection), top and bottom heat.
- Separate the eggs, placing the whites in a large clean bowl and the yolks in a separate bowl.
- Beat the egg whites until stiff peaks form.
- In another bowl, whisk the egg yolks with the sugar until pale and creamy. Gradually whisk in the flour until smooth.
- Gently fold the yolk mixture into the beaten egg whites using slow upward motions to keep the batter light and airy.
- Line a 26 cm (10-inch) round cake pan with parchment paper. Arrange the sliced peaches (or other fruit) evenly across the bottom.
- Pour the batter over the fruit and gently smooth the top.
- Bake for 30 minutes, or until the sponge is golden and set.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate so the fruit layer is facing upward. Dust with powdered sugar before serving.
Notes
Video instructions available:
Follow along with the step-by-step video below for an easier cooking experience.
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