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
Scale
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
