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Peach Upside-Down Cake

Peach Upside-Down Cake

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  • Author: Lina
  • Total Time: 55-60 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free (with appropriate flour substitution)

Description

Discover the secret to a perfect Peach Upside-Down Cake with a golden caramelized top and juicy, tender peaches every time. This classic dessert combines the sweet, buttery richness of caramel with the fresh, summery flavor of peaches, resulting in a moist, luscious cake that impresses both in taste and presentation. Perfect for summer parties, family dinners, or a cozy homemade treat, this recipe balances a tender crumb with vibrant fruit for unforgettable flavor.

Ingredients

Scale

Fruit & Topping

  • 4 to 5 ripe fresh peaches, peeled, pitted, and sliced evenly
  • 1/4 cup (57g) unsalted butter, melted (for caramel)
  • 1/2 cup (100g) packed brown sugar

Cake Batter

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour (or gluten-free baking mix for GF option)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk or buttermilk

Instructions

  1. Prepare the caramel topping: Start by melting 1/4 cup unsalted butter and 1/2 cup brown sugar in your cake pan over medium heat until the mixture is syrupy and bubbly. Watch carefully to avoid burning. Immediately arrange the peeled and sliced peaches evenly over the caramel before it sets.
  2. Mix the cake batter: In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar together until creamy and fluffy. Add eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. In a separate bowl, sift together 1 1/4 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Alternately fold the dry ingredients and 1/2 cup milk into the wet mixture until smooth and combined.
  3. Assemble the cake: Carefully pour the cake batter over the caramelized peaches in the pan, spreading it evenly but gently to avoid disturbing the fruit arrangement. This ensures even baking and a beautiful caramelized top once inverted.
  4. Bake until golden: Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. The top should be golden and emit rich caramel and peach aromas.
  5. Invert and cool: Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate to reveal the glossy peach topping. Serve warm or at room temperature for the best flavor.

Notes

  • Choose peaches that are just ripe for maximum sweetness and tenderness.
  • Slice peaches evenly for consistent caramelization and presentation.
  • Let the cake cool slightly before flipping to prevent sticking and keep the topping intact.
  • Use a non-stick pan or generously butter the pan for easier removal.
  • Monitor caramel closely to avoid burning and achieve perfect golden color.
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 70mg

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Find it online: https://delectablerecipe.com/peach-upside-down-cake/