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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Recipe Information
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
Instructions
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.
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.
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.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will be your dry mixture.
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.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
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.
Pour the cake batter evenly over the layer of peaches in the cake pan. Use a spatula to smooth the top if necessary.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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.
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.
Let the cake cool completely before serving. Enjoy on its own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 571.7 g | 208% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 406.9 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 413 mg | 32% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
