How to Make Peaches and Homemade Vanilla Upside Down Bun Cake

Hey what’s up y’all this Charlie, on today’s episode I’m going to be showing you how to make my delicious peaches and homemade vanilla upside down bun cake from scratch.

This cake has real peaches in it, of course, no canned peaches, but you can’t use the can if you want to.

It basically combines the ingredients with the upside down pineapple cake except we use peaches.

Why You’ll Love This

This cake has real peaches in it, of course, no canned peaches, but you can’t use the can if you want to.

It has lots of peaches in it, nice vanilla flavor, it’s more of a moist and dense type of cake so you’re really going to like it, absolutely delicious.

Now I just want to let y’all know that this cake is more on a moist and dense side, okay, it has a wonderful peach flavor because of course we added quite a few peaches in it, it also has a very nice vanilla flavor, it’s moist, absolutely delicious.

Ingredients

five large, two medium sized white peaches
two 15 ounce cans of sliced peaches (if using canned)
all-purpose flour
sugar
brown sugar
salt
baking powder
unsalted butter at room temperature
large eggs at room temperature
whole milk at room temperature
sour cream at room temperature
heavy whipped cream at room temperature
vanilla extract
butter extract
peach extract
cake batter extract
ground cinnamon
ground allspice
buttercup yellow gel paste food coloring
confectioner sugar

For Baking

non-stick baking spree
a Buncon pan

For the Peach Topping and Filling

sliced peaches
1-4 cup of brown sugar
1 teaspoon of cinnamon
1-4 teaspoon of alspice
3 tablespoons of melted unsalted butter
1 teaspoon of vanilla extract
1 half a teaspoon of peach extract
1 eighth of a teaspoon of salt

For the Cake Batter (Dry Ingredients)

2-1-4 cups of all-purpose flour or cake flour
1-1 half teaspoons of baking powder
1-4 teaspoon of salt

For the Cake Batter (Wet Ingredients)

1-3 cup of whole milk at room temperature (if using all-purpose flour)
1-3 cup of sour cream at room temperature (if using all-purpose flour)
3 tablespoons of heavy whipping cream at room temperature (if using all-purpose flour)
a half a cup of whole milk at room temperature (if using cake flour)
2-3 cup of sour cream at room temperature (if using cake flour)
1-4 cup of heavy whipping cream at room temperature (if using cake flour)
3 teaspoons of vanilla extract
1-3 spoon of butter extract
1-2 teaspoon of cake batter extract
1-8 teaspoon of the butter cup yellow gel piece food coloring
2 sticks of unsalted butter, softened, and at room temperature
2 cups of sugar
4 large eggs in at room temperature

For the Peach Vanilla Icing

1 1 third cups of confectioner sugar
3 tablespoons of warm whole milk
3 tablespoons of melted unsalted butter
1 ½ teaspoons of vanilla extract
1 ½ teaspoon of butter extract
1 ½ teaspoon of peach extract
1 eighth of a teaspoon of cinnamon
1 eighth of a teaspoon of allspice
a sprinkle of salt

Instructions

Preheat my fire to meme heat.
Add about two peaches at a time into the simmering water.
Let this simmer for two minutes.
Carefully remove the peaches out of the simmering water.
Place it onto this serving plate.
Let this cool for about 10 to 15 minutes.
Take the knife and I am just going to gently cut the outer skin of the peach.
To peel the peach, you want to start right here from where the stem is, and you are just going to take your finger and just gently pull that out.
Grab it, and just carefully peel the skin.
Off of the peach.
Rinse the peaches off with cold water.
Take our knife, I’ll serate it knife, and now we are going to carefully cut deep into fruit for desserts, using those grooves to help you out.
Take it, and we are just going to carefully pull it off.
Pull that off.
Place that into this bowl here.
If you are having any trouble with opening up your peach to expose the seed, you are going to take a sharp serrated knife, and you are just going to cut into the seed.
Go back a little bit further, then cut down like that.
Take each peach section, and we are just going to cut it in the slices.
If you are using the canned peaches, you are going to take them and add them into this mesh strainer with a bowl underneath it to catch the juices.
Transfer the slice peaches into a large bowl.
In this large bowl I have my sliced peaches right on in there, and to that I am going to add 1-4 cup of brown sugar, 1 teaspoon of cinnamon, 1-4 teaspoon of alspice, 3 tablespoons of melted unsalted butter, 1 teaspoon of vanilla extract, 1 half a teaspoon of peach extract, and 1 eighth of a teaspoon of salt.
Stir all your ingredients together.
Add 2-1-4 cups of all-purpose flour or cake flour, 1-1 half teaspoons of baking powder, and 1-4 teaspoon of salt.
Install the ingredients into this medium sized bowl, stir all your ingredients together.
In this separate medium sized bowl, and since I am using all-purpose flour I am going to add 1-3 cup of whole milk at room temperature, 1-3 cup of sour cream at room temperature, 3 tablespoons of heavy whipping cream at room temperature.
If you are using cake flour add a half a cup of whole milk at room temperature, 2-3 cup of sour cream at room temperature, and 1-4 cup of heavy whipping cream at room temperature.
Finish adding the rest of the ingredients, 3 teaspoons of vanilla extract, 1-3 spoon of butter extract, 1-2 teaspoon of cake batter extract, and 1-8 teaspoon of the butter cup yellow gel piece food coloring.
Swirl that into the liquid.
Take my whisk and stir all the ingredients together.
In a stand mix it both with the paddle attachment, add 2 sticks of unsalted butter, softened, and at room temperature, right on in there, and 2 cups of sugar. Many recipes benefit from creaming butter and sugar for perfect texture in the final product.
Start my mixer on a mean low speed just to get that butter and sugar incorporated.
Turn my mixer up to the highest setting, and I’m going to mix this on high speed for 6 minutes.
Stop my mixer, scrape down the sides of your bowl.
Continue mixing that in.
Scrape down the sides of your bowl.
Stop my mixer on a mean speed, and add 4 large eggs in at room temperature, 1 at a time.
Scrape down the sides of your bowl.
Alternate the all purpose flour or cake flour mixture, and the vanilla cream mixture into the batter.
Add the first amount of the all purpose or cake flour mixture, and the first amount of the vanilla cream mixture.
Mix this on a mean low speed for about 15 to 20 seconds or until combined.
Scrape down the sides of your bowl.
Add the second amount of the all purpose flour or cake flour mixture, and the second amount of the vanilla cream mixture.
Mix this on a mean low speed for about 15 to 20 seconds or until combined.
Scrape down the sides of your bowl.
Add the third and final amount of the all purpose flour or cake flour mixture, and the third and final amount of the vanilla cream mixture.
Get a spatula to get that all in now.
Mix this on a mean low speed for about 15 to 20 seconds or until combined.
Scrape down the sides of your bowl.
Spray your bun pan with the nonstick baking spray.
Pre my oven to 325 degrees.
Take the peaches and I’m just going to carefully add them into the bun pan.
Spread that around in there.
Shake the bun pan make everything nice and even.
Add my prepared yellow bun cake batter.
Carefully pour that on top of the peaches.
Take my spatula and just spread the cake batter around my bun pan as evenly as possible to make the batter more even.
Shake my bun pan, and I’m going to take my hand and tap the pan at the bottom.
Carefully add that on top of the cake batter.
Take a spoon and I’m just going to swirl the peaches into the cake batter.
Take a spoon and spread the cake batter around your bun pan again, to make the batter more even.
Shake your bun pan, and from there tap the pan at the bottom.
Place this into a preheated 325 degree oven on the bottom rack.
Bake this for 1 hour in 10 minutes.
Remove this either oven.
Let this cool for about 3 to 4 hours before removing it out of the pan.
In this measuring cup I’ve added 1 1 third cups of confectioner sugar and 2 that I’m going to add 3 tablespoons of warm whole milk, 3 tablespoons of melted unsalted butter, 1 ½ teaspoons of vanilla extract, 1 ½ teaspoon of butter extract, 1 ½ teaspoon of peach extract, 1 eighth of a teaspoon of cinnamon, 1 eighth of a teaspoon of allspice, and just a sprinkle of salt just to bring out all the flavors.
Take my whisk and stir all the ingredients together until combined, until the mixture is creamy and smooth with no visible lumps.
Drizzle a smooth cake frosting on top of the cake.
Take my my measuring cup and just go like that do a little drizzle pattern on top of the cake.
Do this the best way you can.
Wait about 10 to 15 minutes and after that the cake is ready to be served.

Cooking Tips

Now if you purchase fresh peaches and you want to ripen them, here I have some brown people bag, and I place the peaches into the brown people bag, and from there you are just going to wrap it right there.

You are going to let them ripen in your kitchen, on your kitchen counter for about two days.

Now if you have any issues, you can always use a fruit peel or the help you out if you like.

Most of the time after peeling peaches, they may get really slimy, so rinsing them off will help get rid of that.

Now if you are having any trouble with opening up your peach to expose the seed, don’t try to force it open, because sometimes the peach can be ripe into the point of if you put it open, you will mess it up, you are going to take a sharp serrated knife, and you are just going to cut into the seed, just like that, now if you hit the seed just go back a little bit further, then cut down like that, as you can see it is starting to come off already, just be very gentle with it, don’t try to brush it off anything like that.

Now to pick insert it into the cake should come out clean.

Serving Suggestions

Now all I need now is a nice little scoop of homemade vanilla ice cream, and I’m be good to go.

Man oh man this cake is really good.

Now all I need now is a nice little scoop of vanilla ice cream, and I’m be good to go.

Easy Homemade Peaches and Vanilla Upside Down Bun Cake

Indulge in this delicious homemade peaches and vanilla upside-down Bundt cake, crafted from scratch. Featuring real peaches for a wonderfully moist and dense texture, this cake boasts a rich peach and vanilla flavor profile. It’s a delightful twist on a classic upside-down cake, using fresh, juicy peaches as its star ingredient.

For the Peaches (Fresh or Canned) Array
For the Peach Topping and Filling Array
For the Cake Batter (Dry Ingredients) Array
For the Cake Batter (Wet Ingredients – If using All-Purpose Flour) Array
For the Cake Batter (Wet Ingredients – If using Cake Flour) Array
Creamed Ingredients for Cake Batter Array
For the Peach Vanilla Icing Array
For Baking Array

1 If using fresh peaches: Preheat a pot of water to a simmer over medium heat. Add about two peaches at a time and simmer for 2 minutes. Carefully remove and place on a serving plate to cool for 10-15 minutes. Once cool enough to handle, gently cut and peel the outer skin of each peach, starting from the stem end. Rinse peeled peaches with cold water. Using a serrated knife, carefully cut deep into the peach, following natural grooves, then twist to separate the halves. If the seed is stubborn, cut into it with the knife, adjusting slightly back if you hit the seed, then cut down to release. Slice each peach section into desired pieces.
2 If using canned peaches: Drain the two 15-ounce cans of sliced peaches in a mesh strainer with a bowl underneath to catch any juices. Set aside.
3 Prepare the Peach Topping/Filling: Transfer the prepared sliced peaches into a large bowl. Add 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 3 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, 1/2 teaspoon peach extract, and 1/8 teaspoon salt. Stir all ingredients together until well combined. Set aside.
4 Prepare Dry Cake Batter Ingredients: In a medium-sized bowl, whisk together 2 1/4 cups all-purpose flour (or cake flour), 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
5 Prepare Wet Cake Batter Ingredients: In a separate medium-sized bowl, combine the wet ingredients based on your flour choice. If using all-purpose flour: combine 1/3 cup whole milk, 1/3 cup sour cream, and 3 tablespoons heavy whipping cream. If using cake flour: combine 1/2 cup whole milk, 2/3 cup sour cream, and 1/4 cup heavy whipping cream. To either mixture, add 3 teaspoons vanilla extract, 1/3 teaspoon butter extract, 1/2 teaspoon cake batter extract, and 1/8 teaspoon buttercup yellow gel paste food coloring. Swirl or whisk until well combined. Set aside.
6 Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add 2 sticks (1 cup) softened unsalted butter and 2 cups granulated sugar. Start the mixer on low speed to incorporate, then increase to high speed and mix for 6 minutes, scraping down the sides of the bowl periodically.
7 Add Eggs: With the mixer on medium speed, add 4 large eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
8 Alternate Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry flour mixture and the wet cream mixture to the butter-sugar-egg batter in three additions. Add the first amount of flour mixture, then the first amount of vanilla cream mixture. Mix on low for 15-20 seconds until just combined. Scrape down the bowl. Repeat with the second additions of flour and cream mixtures. Mix on low for 15-20 seconds. Scrape down the bowl. Add the third and final amounts of flour and cream mixtures. Mix on low for 15-20 seconds until just combined. Scrape down the bowl. Finish mixing with a spatula if needed to ensure no dry spots.
9 Prepare Bundt Pan and Preheat Oven: Spray your Bundt pan generously with non-stick baking spray. Preheat your oven to 325°F (160°C).
10 Assemble the Cake: Carefully add the prepared peach topping/filling mixture evenly into the bottom of the Bundt pan. Shake the pan gently to spread the peaches. Carefully pour the prepared cake batter on top of the peaches. Use a spatula to gently spread the cake batter evenly over the peaches in the Bundt pan. Gently shake the pan and tap the bottom to help settle the batter and remove any air pockets.
11 Bake: Place the Bundt pan into the preheated 325°F (160°C) oven on the bottom rack. Bake for 1 hour and 10 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
12 Cool: Remove the cake from the oven and let it cool in the pan for 3 to 4 hours before inverting and removing it from the pan onto a serving plate.
13 Prepare Peach Vanilla Icing: While the cake cools, combine 1 1/3 cups confectioners’ sugar, 3 tablespoons warm whole milk, 3 tablespoons melted unsalted butter, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons butter extract, 1 1/2 teaspoons peach extract, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and a sprinkle of salt in a measuring cup or bowl. Whisk all ingredients together until creamy and smooth with no visible lumps.
14 Glaze and Serve: Once the cake is completely cooled and inverted, drizzle the icing generously on top of the cake in a decorative pattern. Wait about 10 to 15 minutes for the icing to set slightly, then the cake is ready to be served.

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