Caramel Peach Upside Down Cake Recipe
If you’re looking for a show-stopping dessert that’s as easy as it is impressive, Caramel Peach Upside Down Cake is the answer. Lush, golden peaches nestle into a glistening caramel layer that melts into a buttery, vanilla-scented cake—each bite is a celebration of summer’s ripest flavors. This recipe is a personal favorite for gatherings and cozy evenings alike, and it never fails to draw rave reviews. Whether you’re new to upside down cakes or a seasoned baker, you’ll love how this treat comes together with simple ingredients and a few easy steps.
Ingredients You’ll Need
The beauty of Caramel Peach Upside Down Cake is how a handful of pantry staples and fresh fruit are transformed into a dessert bursting with flavor and color. Each ingredient has a starring role—contributing sweetness, texture, or that irresistible caramel sheen on top.
- Unsalted butter (for topping): Melting this first creates the base of your caramel layer and ensures the peaches don’t stick.
- Light brown sugar: Essential for that gooey, caramelized finish on top—don’t skip it!
- Fresh peaches (4–5, peeled and sliced): These bring juicy sweetness and vibrant color; use ripe, fragrant peaches for best results.
- All-purpose flour: The backbone of your cake batter, providing structure and tenderness.
- Baking powder: Gives the cake a lovely lift, keeping it light and fluffy.
- Salt: A pinch sharpens all the flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and makes the crumb tender—be sure it’s at room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps it bake up golden and moist.
- Large eggs: Bind the batter and add structure for a sliceable cake.
- Vanilla extract: Perfumes the cake with a warm, inviting aroma.
- Whole milk: Keeps the cake moist and helps everything come together smoothly.
How to Make Caramel Peach Upside Down Cake
Step 1: Prepare the Caramel Topping and Pan
Start by preheating your oven to 350°F (175°C). Place 4 tablespoons of unsalted butter into a 9-inch round cake pan and melt it either over low heat on the stove or directly in the oven. Once melted, sprinkle the brown sugar evenly over the butter, creating an even layer that will turn into a luscious caramel as the cake bakes. Arrange the peach slices on top of the sugar, overlapping them slightly in a beautiful circular pattern. This is where the “upside down” magic begins!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients separately makes sure your baking powder is evenly distributed, giving the Caramel Peach Upside Down Cake its light, airy crumb.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer (or a sturdy wooden spoon and some elbow grease) to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for a tender, melt-in-your-mouth cake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with its classic, comforting aroma.
Step 5: Combine Wet and Dry Ingredients
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix gently, just until combined—overmixing can make the cake dense. Your batter should be smooth and creamy, ready to be poured over those gorgeous peaches.
Step 6: Assemble and Bake
Carefully spread the cake batter over the arranged peaches, smoothing the top with a spatula for even baking. Pop the pan into your preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Step 7: Cool and Invert
Let your Caramel Peach Upside Down Cake rest in the pan for about 10 minutes after baking. Run a knife around the edge to loosen, then place a serving plate on top of the pan and carefully invert the cake. Gently lift away the pan to reveal those caramelized peaches gleaming on top. Serve warm for ultimate gooeyness, or let it cool to room temperature for a firmer slice.
How to Serve Caramel Peach Upside Down Cake
Garnishes
A dollop of softly whipped cream or a generous scoop of vanilla ice cream is pure heaven alongside a warm slice of Caramel Peach Upside Down Cake. For a dash of color and a hint of spice, try sprinkling a little ground cinnamon or freshly grated nutmeg on top just before serving.
Side Dishes
This cake pairs beautifully with a simple fruit salad—think berries, nectarines, or even extra peach slices. If you’re serving it for brunch, a platter of savory items like crispy bacon or herbed scrambled eggs rounds out the meal and balances the sweetness.
Creative Ways to Present
For a festive touch, serve individual slices on pretty dessert plates with a drizzle of extra caramel sauce and a few fresh mint leaves. You can even bake the Caramel Peach Upside Down Cake in mini ramekins for personal-sized desserts at dinner parties, or top each slice with candied ginger for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
To keep your Caramel Peach Upside Down Cake fresh, cover it tightly with plastic wrap or aluminum foil and store at room temperature for up to two days. For longer storage, place it in the refrigerator, where it will stay delicious for up to five days—just bring it to room temperature before serving for the best flavor and texture.
Freezing
Yes, you can freeze Caramel Peach Upside Down Cake! Wrap individual slices or the whole cake well in plastic wrap, then in a layer of foil. Store in the freezer for up to three months. Thaw overnight in the fridge before reheating or serving.
Reheating
To reheat, simply warm slices in the microwave for about 15–20 seconds, or place the whole cake (covered loosely with foil) in a 300°F (150°C) oven until just heated through. This revives the caramel topping and brings back that irresistible just-baked aroma.
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely! If fresh peaches aren’t available, canned or frozen (and thawed) peach slices work beautifully in Caramel Peach Upside Down Cake. Just be sure to drain them well so the cake doesn’t get soggy.
What’s the best way to peel peaches for this recipe?
For easy peeling, score a small “X” in the bottom of each peach, dip them into boiling water for 30 seconds, then transfer to an ice bath. The skins should slip right off—no peeler required!
Can I add spices to the cake or topping?
Definitely! A pinch of ground cinnamon or nutmeg in the caramel layer or cake batter adds a warm, cozy flavor that pairs perfectly with peaches.
What if I don’t have a 9-inch round cake pan?
No worries—an 8-inch square pan also works for this recipe. Just keep an eye on the baking time, as it may vary slightly. The key is to check for doneness with a toothpick.
How do I prevent the cake from sticking to the pan?
Be sure to melt the butter thoroughly and coat the entire bottom of the pan before adding the brown sugar and peaches. Running a knife around the edge after baking also helps ensure a clean release when you invert the cake.
Final Thoughts
If you’ve never tried making Caramel Peach Upside Down Cake before, there’s no better time to start. It’s a recipe that brings a little sunshine to your table, no matter the season. I hope you enjoy every gooey, fruity bite—let me know how your cake turns out!
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Caramel Peach Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Caramel Peach Upside Down Cake is a delightful summer dessert featuring tender peach slices caramelized under a buttery brown sugar topping, all crowned with a moist, fluffy cake. Perfect for showcasing ripe peaches with a rich caramel flavor, it’s easy to prepare and serves as a crowd-pleasing treat whether warm or at room temperature.
Ingredients
Topping
- 4 tablespoons unsalted butter
- ¾ cup light brown sugar
- 4–5 fresh peaches, peeled and sliced
Cake Batter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Prepare the topping: Preheat the oven to 350°F (175°C). In a 9-inch round cake pan, melt 4 tablespoons of unsalted butter either over low heat or directly in the oven. Evenly sprinkle ¾ cup of light brown sugar over the melted butter. Arrange the peeled and sliced peaches on top in a circular, slightly overlapping pattern to create the caramel peach base.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, cream ½ cup softened unsalted butter with ¾ cup granulated sugar until the mixture is light, fluffy, and pale in color. This will help create a tender cake texture.
- Add eggs and flavoring: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract for depth of flavor.
- Combine batter: Alternately add the dry flour mixture and ½ cup whole milk to the butter mixture, starting and ending with the flour. Mix each addition just until combined to avoid overworking the batter.
- Assemble and bake: Carefully spread the batter evenly over the arranged peaches in the pan, smoothing the top with a spatula. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and invert: Let the cake rest in the pan for 10 minutes after baking. Then, run a knife around the edges to loosen, place a serving plate on top, and invert the cake so the caramelized peaches are on top. Serve warm or at room temperature.
Notes
- You can substitute canned or frozen (thawed) peach slices if fresh peaches are unavailable.
- Add a pinch of cinnamon to the brown sugar topping for an extra spice note.
- Serve the cake with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
