Peach Upside-Down Cake

Name: Peach Upside-Down Cake
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 8 slices
Cuisine: French
Ingredients: 1/2 cup unsalted butter (melted); 3/4 cup brown sugar (packed); 3 to 4 medium peaches (peeled and sliced); 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 cup milk (room temperature)

80 min 8 slices Medium

All Recipes

Peach Upside-Down Cake

Delight in a classic peach upside-down cake, a perfect balance of sweet peaches and fluffy cake.

Prep

20 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

The peach upside-down cake is a timeless dessert that combines the juicy sweetness of peaches with a moist, tender cake. This cake is perfect for showcasing the fresh peaches of summer but can be made year-round with canned or frozen peaches. The caramelized sugar topping creates a luscious glaze that pairs wonderfully with the buttery cake base. Whether you are serving it at a family gathering or enjoying a slice with a cup of tea, this peach upside-down cake is sure to impress.

Ingredients

Servings

Caramel and Peaches

Cake Batter

Instructions

Prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over the butter.

Pro tip: Ensure the sugar is evenly distributed to prevent it from clumping.

Arrange the peaches

Place the sliced peaches in a single layer over the brown sugar mixture in the pan, covering the entire surface.

Pro tip: For a decorative touch, arrange the peaches in concentric circles.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Pro tip: Sifting the flour can help create a lighter cake.

Cream butter and sugar

In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.

Pro tip: Use an electric mixer for best results.

Add eggs and vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry ingredients

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Pro tip: Avoid overmixing to prevent a dense cake.

Pour batter over peaches

Gently spread the cake batter over the peaches in the pan, smoothing the top with a spatula.

Pro tip: Tap the pan gently to eliminate air bubbles.

Bake the cake

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Pro tip: Check for doneness at the 45-minute mark to avoid overbaking.

Cool and invert

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert it onto a serving plate. Tap the bottom of the pan gently to release the cake.

Pro tip: Letting it rest ensures the caramel sets slightly, making it easier to invert.

💡

Tips & Tricks

<ul><li>Use ripe, firm peaches for the best flavour and texture.</li><li>Allow the cake to cool slightly before inverting to avoid sticking.</li><li>Serve with a scoop of vanilla ice cream for an extra treat.</li></ul>

Serving Suggestions

For a delightful presentation, serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of hot coffee or a chilled glass of dessert wine. This cake can be prepared a day in advance. To store, cover and refrigerate. It keeps well for up to three days, allowing the flavours to meld even more.