Peach Pecan Upside Down Cake
Indulge in the irresistible charm of a Peach Pecan Upside Down Cake—a dessert that perfectly marries sweet summer peaches, nutty pecans, and a tender, buttery cake. This show-stopping treat starts with a luscious caramel glaze made from brown sugar and butter, layered with juicy peach slices and crunchy pecan halves for a stunning presentation when flipped. The vanilla-infused, fluffy cake batter comes together quickly, offering a delightful contrast to the rich, caramelized topping. Ready in just an hour, this Southern-inspired dessert is ideal for summer picnics, cozy family dinners, or holiday celebrations. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an elegant finish. Whether you're savoring it straight from the oven or the next day, this Peach Pecan Upside Down Cake is guaranteed to impress!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 120 grams pecan halves
- 3 large ripe peaches, sliced
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 200 grams granulated sugar
- 2 units large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 120 milliliters whole milk, room temperature
Instructions
Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 60 grams of butter over medium heat. Stir in the brown sugar and cook until the sugar dissolves and the mixture becomes smooth, about 2 minutes. Pour this mixture evenly into the prepared cake pan.
Arrange the pecan halves in a single layer over the sugar mixture, then layer the peach slices over the pecans in a circular pattern. Set the pan aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 55 grams of butter and granulated sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for best results.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately mix in the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Spoon the batter over the prepared peach-pecan layer, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 35-40 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 10 minutes. Run a knife around the edges of the pan to loosen the cake.
Carefully invert the cake onto a serving plate. Lift the pan off and peel away the parchment paper, if used.
Allow the cake to cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
4173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 585.3 g | 213% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 413.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 461 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2384 mg | 51% | |
*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.
