Light Peach Upside Down Cake
Delightfully airy and brimming with the natural sweetness of ripe peaches, this Light Peach Upside Down Cake is a show-stopping dessert that’s as beautiful as it is delicious. Featuring a luscious, buttery caramel base topped with juicy, golden peach slices, this cake is then crowned with a fluffy and moist vanilla batter that’s delicately flavored with a hint of lemon for a subtle tang. Ready in under an hour, this easy-to-make cake is perfect for any occasion, from summer picnics to elegant dinner parties. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible treat. Simple yet impressive, this upside-down cake is your go-to for seasonal freshness and a light, satisfying finish. Search-friendly highlights include "easy peach cake," "peach dessert recipe," and "caramel peach cake."
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Recipe Information
Ingredients
- 3 medium-sized Peaches
- 4 tablespoons Unsalted butter
- 0.33 cup Brown sugar
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Peel, pit, and slice the peaches into thin wedges. Set them aside.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture becomes a smooth caramel, about 2-3 minutes. Carefully pour the caramel into the prepared cake pan and spread it evenly. Arrange the peach slices over the caramel in a circular pattern.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together with a hand or stand mixer on medium speed until the mixture is pale and fluffy, about 2 minutes. Add the vanilla extract, milk, and lemon juice, and mix until combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix as this can make the cake dense.
Pour the batter over the arranged peaches and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Carefully run a knife around the edges, then invert the cake onto a serving platter. Peel off the parchment paper if necessary.
Allow the cake to cool completely before slicing and serving. Enjoy your light and flavorful peach upside-down cake!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 243.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 311 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1478 mg | 31% | |
*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.
