Fresh Peach Upside Down Cake
Indulge in the luscious sweetness of summer with this Fresh Peach Upside Down Cake, a show-stopping dessert that combines juicy, caramelized peaches with a tender, buttery cake. Made with fresh, ripe peaches layered over a rich brown sugar glaze, this cake bakes to golden perfection and flips beautifully to reveal a stunning fruit-topped masterpiece. Perfectly spiced with pure vanilla extract and balanced with a delightfully moist crumb, this easy yet elegant recipe is ideal for entertaining or treating your family to something special. Ready in just over an hour, this peach upside-down cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, making it a must-try for peach season or any time you crave a fruity delight!
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Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 4 whole fresh peaches
- 195 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 113 grams unsalted butter (softened)
- 200 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 120 milliliters whole milk
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal.
Step 2
Melt 113 grams of unsalted butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 1-2 minutes, until combined and smooth. Pour this mixture into the prepared cake pan, spreading it evenly.
Step 3
Peel the peaches, remove the pits, and slice them into 1/4-inch thick wedges. Arrange the peach slices in a single layer over the brown sugar mixture in the pan. Set aside.
Step 4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will be your dry mixture.
Step 5
In a large mixing bowl, beat 113 grams of softened unsalted butter and the granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 6
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 7
Add the dry mixture to the wet mixture in three additions, alternating with the milk in two additions. Begin and end with the dry mixture. Mix until just combined, being careful not to overmix.
Step 8
Pour the cake batter evenly over the layer of peaches in the cake pan. Use a spatula to smooth the top if necessary.
Step 9
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Run a knife around the edges to loosen the cake.
Step 11
Place a serving plate upside down over the cake pan and carefully invert the cake onto the plate. Remove the pan and parchment paper to reveal the caramelized peaches on top.
Step 12
Let the cake cool completely before serving. Enjoy on its own or with a scoop of vanilla ice cream!
Nutrition Facts
| Serving size | 1613.5 grams (1613.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4146 |
| Total Fat 206.20g | 264% |
| Saturated Fat 120.10g | 601% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 884mg | 295% |
| Sodium 2339mg | 102% |
| Total Carbohydrate 571.70g | 208% |
| Dietary Fiber 14.30g | 51% |
| Total Sugars 406.90g | |
| Protein 43.30g | 87% |
| Vitamin D 190IU | 951% |
| Calcium 413mg | 32% |
| Iron 13mg | 72% |
| Potassium 1911mg | 41% |
Source of Calories