Peach and Pecan Upside Down Cake
Experience the perfect blend of summer sweetness and nutty decadence with this Peach and Pecan Upside Down Cake—a show-stopping dessert that’s as beautiful as it is delicious. This recipe begins with a luscious layer of homemade butter-brown sugar caramel, topped with juicy, ripe peach slices and crunchy pecan halves for a stunning presentation. A moist, vanilla-scented cake batter is then poured over the fruit and baked to golden perfection. Once inverted, the caramelized topping takes center stage, creating a sticky-sweet glaze that pairs perfectly with the soft crumb of the cake. Easy to prepare in just an hour, this elegant yet approachable dessert is ideal for summer gatherings, afternoon tea, or as a sweet finale to any meal. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 3 ripe peaches
- 75 grams pecan halves
- 200 grams all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 85 grams of the unsalted butter over medium heat. Add the brown sugar and cook while stirring until the sugar dissolves and a smooth caramel forms (about 2-3 minutes). Pour the mixture into the prepared cake pan and spread it evenly.
Slice the peaches into 1/4-inch thick wedges and arrange them in a circular pattern over the caramel. Sprinkle the pecan halves evenly over the peaches.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the remaining 30 grams of unsalted butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer. Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Do not overmix.
Carefully pour the cake batter over the peaches and pecans in the pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife along the edges to loosen it. Place a serving platter over the pan and carefully invert the cake onto the platter. Gently remove the parchment paper.
Allow the cake to cool for another 10 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 43.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 260 mg | 6% | |
*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.
