Peach and Pecan Upside Down Cake

Every summer, I’m faced with the eternal question…what to bring to an outdoor barbecue?? I wracked my brain for the perfect light, summery dessert and immediately thought of Upside Down Cake–something that’s long been on my baking bucket list. While Upside Down Cakes can feature anything from pineapple to plums, I decided to feature sweet, in-season peaches. When I came across this recipe on Epicurious that also incorporated my favorite nut, pecans, I was sold!

Peach and Pecan Upside Down Cake

Peach and Pecan Upside Down Cake
Makes 8-10 servings


  • 1/4 cup unsalted butter
  • 1/2 cup firmly packed golden brown sugar
  • Approximately 3 ounces of pecan halves
  • 2 medium peaches, peeled, halved and pitted, with each half cut into 6 wedges
  • 1.5 cups all purpose flour
  • 1/2 cup pecans
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk



  1. Melt butter in a small saucepan over medium heat.
  2. Add brown sugar and whisk until sugar dissolves. Pour mixture into 9-inch cake pan with 2-inch-high sides [I didn’t have one, so I used a springform pan and it worked just fine!]; spread evenly over bottom of pan.
  3. Arrange pecan halves, side by side with round sides down, in a circle around outer edge of pan bottom.
  4. Arrange peach wedges, slightly overlapping, inside the circle of pecans, covering the bottom of the pan. Set aside while making cake batter.


  1. Preheat oven to 350 degrees. Combine flour, baking powder, pecans, nutmeg, cinnamon, and salt in a food processor until nuts are finely ground. Using an electric mixer, beat sugar and butter until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, one tablespoon at a time, beating until well blended after each addition. Add the flour mixture and milk into the mixer, alternating one after the other, until just blended. Gently drop batter on top of the pecans and peaches in pan; spread evenly with a spatula.
  2. Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to cooling rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Invert cake onto serving platter. If necessary, rearrange any peach wedges or pecans that may have become dislodged.
  3. Enjoy!

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