A warm, golden peach upside-down cake is a true showstopper that’s surprisingly simple to make. With juicy peaches baked into a buttery topping and a tender vanilla cake, it’s a perfect dessert for any occasion. You’ll love how easy it is to achieve this stunning presentation!
Key Ingredients & Substitutions:
- Peaches: Fresh or canned (drained well) work beautifully. If using fresh, make sure they are ripe but firm.
- Butter: Unsalted butter is best. Margarine can work in a pinch for the topping.
- Brown Sugar: Light or dark brown sugar for that rich caramel flavor. Granulated sugar can be used for a less intense caramel.
- Flour: All-purpose flour. A gluten-free 1:1 baking blend can be substituted.
- Eggs: Large eggs are standard.
- Milk: Any kind of milk (dairy or non-dairy).
- Vanilla Extract: Essential for flavor.
Ingredients:
For the Peach Topping:
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup packed light brown sugar
* 4-5 ripe peaches, peeled, pitted, and sliced into 1/2-inch wedges (about 4 cups)
For the Cake Batter:
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup milk
How Much Time Will You Need?
- Total Time: Approximately 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 8
- Calories per serving: Approximately 380 (without whipped cream)
- Tools Needed: 9-inch round baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Topping
Melt 1/2 cup butter and pour it evenly into the bottom of a 9-inch round baking pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the peach slices in a single layer over the sugar, creating a beautiful pattern.
2. Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer (or by hand) until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
4. Pour Batter Over Peaches
Gently spoon the cake batter evenly over the peach slices in the prepared pan. Spread it carefully to cover all the peaches.
5. Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake should be golden brown.
6. Invert the Cake
Once baked, let the cake cool in the pan on a wire rack for only 5-10 minutes. This short cooling period helps the caramel set slightly but keeps it warm enough to release. Carefully place a serving plate upside down over the pan and, holding both firmly, quickly flip the cake over. Lift the pan slowly, letting the beautiful peach topping reveal itself.
Storage Instructions:
Store leftover peach upside-down cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for a few seconds if desired, but it’s also delicious at room temperature.
Frequently Asked Questions (FAQ):
- Can I use frozen peaches? Yes, thaw them completely and pat them very dry before using to prevent excess moisture.
- Why is my cake sticking to the pan? Make sure you greased and floured your pan well, and don’t let it cool too long before inverting.
- Can I make this cake gluten-free? Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- My peaches sank into the cake! What happened? This usually means the batter was too thin or the peaches were too wet. Ensure your batter is the right consistency and pat fresh/thawed peaches very dry.
- How do I know when a peach upside-down cake is done? A wooden skewer or toothpick inserted into the center should come out clean.
- Can I make this ahead of time? Yes, it’s best enjoyed the day it’s made, but it holds well for a day or two.