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Lawrence D. Smith

Sweet Peach Glazed Cake

This vegan peach upside-down cake features juicy peach slices layered over a sweet vegan butter topping and covered with a soft, moist vanilla cake.
Made in one bowl with simple pantry ingredients, it is an easy, fruit-filled dessert perfect for summer gatherings or everyday enjoyment.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Peach Topping
  • - ¼ cup 55 g melted vegan butter
  • - ¼ cup 50 g granulated sugar
  • - 2–3 slightly ripe peaches thinly sliced (for a 20 cm/8-inch cake)
  • Note: If using a 23 cm 9-inch cake pan, use 3–4 peaches for the topping.
For the Cake
  • - 1¾ cups 220 g all-purpose plain flour
  • - 1 cup 200 g granulated sugar
  • - 2¼ teaspoons baking powder
  • - ⅛ teaspoon salt if using unsalted vegan butter
  • - ¾ cup 180 g dairy-free milk, at room temperature
  • - ¼ cup 55 g neutral-flavored oil
  • - ¼ cup 55 g melted vegan butter, or extra oil
  • - 1 teaspoon lemon juice or apple cider vinegar optional
  • - 1 teaspoon vanilla extract
  • - ⅛ teaspoon ground nutmeg or ground cinnamon optional

Equipment

  • 20 cm (8-inch) round cake pan, at least 6 cm (2.5 inches) tall
  • Parchment paper
  • Mixing bowl (medium-sized)
  • Whisk
  • Measuring cups and spoons or kitchen scale
  • Spatula or mixing spoon
  • Wire cooling rack
  • Aluminum foil (optional, if the cake browns too quickly)
  • Serving plate or platter

Method
 

  1. Prepare the Oven and Cake Pan: Preheat the oven to 180°C (350°F). Line the bottom of a 20 cm (8-inch) round cake pan that is at least 6 cm (2.5 inches) tall with parchment paper.
    A pan approximately 7 cm (3 inches) tall also works. Alternatively, use a 23 cm (9-inch) pan for a shorter cake.
  2. Coat the Pan with Vegan Butter: Pour the 55 g of melted vegan butter for the topping into the prepared cake pan. Gently tilt and rotate the pan to spread the butter across the bottom and up the sides.
  3. Add the Topping Sugar: Sprinkle 50 g of granulated sugar evenly over the melted butter in the bottom of the pan.
  4. Arrange the Peach Slices: Place the thinly sliced peaches over the butter and sugar mixture.
    Arrange them in overlapping concentric circles or another decorative pattern, covering as much of the base as possible to avoid gaps. Set the pan aside.
  5. Combine the Dry Ingredients: In a medium-sized mixing bowl, add the all-purpose flour, 200 g of granulated sugar, baking powder, and salt if using unsalted vegan butter. Whisk until the ingredients are evenly distributed.
  6. Mix the Cake Batter: Add the room-temperature dairy-free milk, neutral-flavored oil, melted vegan butter (or extra oil), vanilla extract, and optional lemon juice or apple cider vinegar and ground nutmeg or cinnamon.
    Stir until the ingredients are just combined. Avoid mixing more than necessary.
  7. Fill the Cake Pan: Carefully pour the batter over the arranged peach slices. Spread it gently if needed so the batter covers the fruit evenly.
  8. Bake the Cake: Place the pan in the preheated oven and bake for approximately 47–52 minutes for a 20 cm (8-inch) pan.
    If using a 23 cm (9-inch) pan, bake for approximately 43–48 minutes. If the top begins browning too quickly, carefully cover the pan loosely with aluminum foil.
  9. Check for Doneness: Insert a toothpick into the center of the cake. It is ready when the toothpick comes out mostly clean; a few moist crumbs are acceptable.
  10. Cool the Cake Briefly: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool in the pan for 10 minutes before attempting to invert it.
  11. Invert onto a Serving Plate: Place a serving platter over the top of the cake pan.
    Holding the pan and platter securely, carefully and quickly turn them upside down so the cake releases onto the platter with the peach topping facing upward.
  12. Cool and Serve: Let the cake cool until it has mostly reached room temperature, or serve it at room temperature.
    Pair each slice with dairy-free vanilla ice cream or a dollop of whipped dairy-free cream, if desired.
  13. Store Leftovers: Place leftover cake in an airtight container and refrigerate for up to 3 days. Allow individual slices to return to room temperature before serving.
    Leftover slices may also be frozen, although the peach topping may change in texture and appearance after freezing.

Notes

  • Peach selection: Choose slightly ripe peaches that are firm enough to slice neatly. Very soft peaches may be difficult to arrange and can release more juice during baking.
  • Cake pan size: Use a 20 cm (8-inch) round cake pan that is at least 6 cm (2.5 inches) tall for a taller cake. A 23 cm (9-inch) pan produces a shorter cake and requires 3–4 peaches for the topping.
  • Parchment paper: Line the bottom of the pan with parchment paper to help the cake release cleanly after baking.
  • Room-temperature milk: Use dairy-free milk at room temperature to help the batter combine smoothly.
  • Avoid overmixing: Stir the batter only until the ingredients are combined to help maintain a tender cake texture.
  • Check for doneness: Insert a toothpick into the center of the cake. A few moist crumbs are fine, but the toothpick should not emerge covered in wet batter.
  • Prevent excessive browning: If the cake becomes too brown before the center is baked, loosely tent the pan with aluminum foil.
  • Invert after 10 minutes: Let the cake rest in the pan on a wire rack for 10 minutes before turning it onto a serving platter.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Frozen slices are also an option, although the peach topping may change in appearance and texture.