Featured Recipe

Spiced Peach Upside Cake

Name: Spiced Peach Upside Cake
Prep time: 12 min
Cook time: 50 min
Total time: 62 min
Yield: 12 servings
Ingredients: ⅓ cup softened coconut oil; ⅓ cup light brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground cardamom; 1 can (about 15 oz) sliced peaches drained; 1 box spice cake mix (8.5 oz); ½ cup full-fat buttermilk; 3 large eggs; Additional ⅓ cup softened coconut oil

By Kate

Created on 28 January 2026

A quick twist on the peach upside-down cake using softened coconut oil instead of butter, replacing boxed vanilla mix with spice cake mix, and adding cardamom for warmth. The buttery sugar layer caramelizes beneath tender peach slices. The batter is thick, beaten gently to keep air, baked until golden top and fragrant aroma fill the kitchen. Use a 9x13 pan for even cooking; if peaches are watery, pat dry to avoid sogginess. Flip after resting to reveal a sticky caramel top with peach rows intact. A rustic, satisfying finish with a hint of unexpected spice.

Prep: 12 min

Cook: 50 min

Total: 62 min

Serves: 12 servings

dessert American baking seasonal fruit

Introduction

Not your usual peach cake. Starts with a caramel bed scented by a pinch of three warming spices including the unexpected twist of cardamom. Coconut oil swaps butter for moisture with a subtle nutty hint but hold on, texture does change — sturdier, a bit richer. Brown sugar melts, bubbling into the oil to form the sticky base you want to flip out later. Peaches layered carefully, like arranging a mosaic, not thrown around. Batter is spice cake mix transformed—no vanilla needed. Mixing low brings in air without mash. Baking time flexes; watch the colors and feel the bounce. Flip with confidence after resting — reveal that shiny peachy top without mess. This cake isn’t shy; it fills kitchen with aroma and your guests with smiles.

Ingredients

⅓ cup softened coconut oil

⅓ cup light brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cardamom

1 can (about 15 oz) sliced peaches drained

1 box spice cake mix (8.5 oz)

½ cup full-fat buttermilk

3 large eggs

Additional ⅓ cup softened coconut oil

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About the ingredients

Coconut oil acts as the fat here, lending a different mouthfeel than butter but it’s a solid swap for a dairy twist. If no coconut oil, use unsalted butter melted but reduce slightly since butter has water that affects caramel. Spice cake mix adds depth where vanilla doesn’t. You could try yellow cake mix plus 1 tsp pumpkin pie spice for a similar effect. Peaches must be well drained to avoid watery cake. If fresh peaches outside season, blanch and peel then slice; their juiciness can wreck the caramel layer otherwise. Brown sugar clumps should be gently broken up before sprinkling. Cardamom is optional but it adds a complex warmth worth it. Buttermilk keeps crumb tender; can swap with whole milk plus 1 tbsp lemon juice if needed and let sit 5 minutes.

Method

Preheat oven to 355°F. Spray 9x13-inch pan generously with nonstick spray. The slight temperature bump promotes caramel texture without burning.

Melt ⅓ cup coconut oil and pour into the bottom of pan. Tilt pan slowly, ensure even layer covering entire base. This crucial for uniform caramelization.

Evenly sprinkle brown sugar over coconut oil. Resists clumping if sugar is slightly damp—light tap or funnel for spread.

Mix together cinnamon, nutmeg, and cardamom. Reserve half for batter. Sprinkle remaining half evenly atop sugar-oil layer. Spice oils start blooming now; aroma rises immediately.

Lay sliced peaches in neat rows, three per row, directly over sugar blend. Handle gently to avoid mixing layers. Very important — soft peaches bruise easily.

In a large bowl, combine spice cake mix, remaining spice blend, ⅓ cup softened coconut oil, buttermilk, and eggs. Use full-fat for moisture and crumb strength.

Beat mixture on medium-low speed 1 to 2 minutes until thick and velvety. Avoid high speed to keep batter fluffier, less dense.

Spoon batter carefully over peach rows. Use spatula to gently spread evenly without disturbing arrangement. Tops batter will hold. Not foolproof, but with practice works.

Bake 40 to 50 minutes, checking at 40. Deep golden edges and toothpick emerging clean with few crumbs mean done. Cake springs back lightly; top is dry but tender.

Rest cake 5 to 6 minutes in pan post bake. Tap edges lightly with heatproof spatula or butter knife to release sides. Flip onto platter quickly and smoothly to avoid stickiness tearing details.

Let cool slightly before slicing. Warm but not hot better for clean pieces. Serve plain or with spoonful of whipped cream or vanilla ice cream.

Technique Tips

Preheating to 355°F is intentional — marginally higher than usual to get quicker sugar melting and caramelization under peaches. Use the tilt method with melted fat so every corner gets a buttery sugar crunch later. Sprinkle spices over sugar to bloom those essential oils early on — extra flavor without stirring. When laying peaches, go slow, use a fork to lift slices gently if needed. Batter needs a medium-low speed mix so it thickens but doesn’t deflate. Spoon carefully; don’t pour or dump—peach rows must stay visible to pull caramel effect later. Keep an eye on cake color after 40 minutes, edges golden brown means almost time. Cooling briefly before flipping lets caramel set and reduces tearing risk. Room temperature ideal before slicing; hot cake falls apart, cold loses softness. Serving with something creamy balances sugar spike without masking fruit.

Chef's Notes

💡 Watch peach placement. Lay gently, keep rows intact. Bruising ruins aesthetic and texture. Use a fork if needed. Clean lines matter.
💡 Pat peaches dry if they're too juicy. Watery fruit disrupts caramel layer. Draining is key to success. Fresh? Blanch, peel, slice for best results.
💡 Mix on low. High speeds deflate batter, create dense texture. Velvety consistency preferred. Takes time but brings lift. Thick batter holds shape.
💡 Temperature matters. Preheat to 355°F, slightly higher for quick caramelization. Ensures even cooking. Essential for good flavor and color.
💡 Flip cake cautiously. Wait 5-6 minutes after baking. Tap edges lightly to loosen. Quick motion when flipping prevents sticking and tearing.