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How To Make Peach Upside Down Cake | Claire Saffitz Recipe
Looking for the perfect summer dessert? Claire Saffitz shows you how to make a Peach Upside-Down Cake that’s tender, buttery, and full of juicy fruit flavor. Instead of the usual sponge, this recipe uses a touch of coarse-ground polenta for subtle texture and flavor—an old-world twist that makes the cake stand out.

In this step-by-step tutorial, Claire walks through how to:
• Make a quick polenta-based cake batter with milk, vanilla, and lemon zest.
• Caramelize fresh peaches with lemon juice and demerara sugar.
• Bake it all together in a Made In Saucier pan for an even golden finish.
• Flip the cake upside-down for that show-stopping reveal.

Whether you’re in Austin, New York, or anywhere peaches are in season, this recipe works beautifully with local fruit. Serve it warm with whipped cream or enjoy it at room temperature as a coffee cake.

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Ingredients:
CAKE
1¼ cups whole milk
½ cup coarse-ground polenta
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt
1 teaspoon finely grated lemon zest
10 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature

TOPPING
Peaches
Lemon juice
Demerara sugar

Chapters:
00:00 Intro
00:38 Polenta Cake
01:05 Ingredients & Special Equipment
02:21 Made In Saucier
03:18 Prepare the Peaches
05:51 Cook the Polenta
07:28 Reduce the Fruit Liquid
08:39 Arrange the Fruit
09:25 Make the Cake Batter
14:07 Remove & Let Cool
14:45 Invert
15:58 Serve
18:07 Cat cam


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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton