Description
Peach Upside Down Cake brings summer sweetness right to your dessert plate, with golden caramelized peaches nestled in a tender, buttery crumb that melts in your mouth. Grab fresh peaches from your local market and watch this simple cake turn an ordinary afternoon into something special.
Ingredients
Scale
Fruits and Produce:
- 4–5 peaches
- 1 tablespoon lemon juice
Primary Cake Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Caramel and Additional Ingredients:
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- ¼ teaspoon sea salt
Instructions
- Create a smooth caramel by combining 1 cup sugar and ¼ cup water in a medium saucepan. Heat without stirring until the mixture reaches a deep amber color at 340°F (170°C), which takes about 8-12 minutes.
- Remove caramel from heat and carefully pour in ¼ cup warm heavy cream. The mixture will bubble intensely. Stir in 2 tablespoons butter and ¼ teaspoon sea salt until smooth.
- Pour the caramel evenly across the bottom of a 9-inch cake pan, ensuring complete coverage.
- Toss 4-5 peach slices with 1 tablespoon lemon juice to prevent browning.
- Arrange peach slices in a decorative pattern over the caramel, overlapping slightly and leaving no gaps.
- Preheat your oven to 350°F (175°C).
- Whisk 1 ½ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt together in a medium bowl.
- Cream ½ cup softened butter with ¾ cup sugar until light and fluffy, about 3-5 minutes using an electric mixer.
- Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually mix dry ingredients and ¾ cup buttermilk into the butter mixture, alternating and ending with dry ingredients.
- Spread batter evenly over peaches in the cake pan.
- Bake for 45-55 minutes until a wooden skewer comes out clean and the cake is golden brown.
- Cool the cake in the pan for 10-15 minutes to set the caramel.
- Carefully invert the cake onto a serving plate, gently replacing any peaches that might stick to the pan.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Use ripe, fragrant peaches for the most intense flavor and best caramelization.
- Watch the caramel closely while cooking, as it can quickly burn and become bitter.
- Ensure your butter and eggs are at room temperature for smoother cake batter and better integration.
- For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free flour blend.
- Prep Time: 25-30 minutes
- Cook Time: 45-55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 35 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg