Peach Spice Upside Down Cake
Indulge in the warm, comforting flavors of this Peach Spice Upside Down Cake – the perfect blend of juicy peaches and cozy spices like cinnamon, nutmeg, and ginger. This visually stunning dessert starts with a luscious caramelized peach layer, nestled beneath a tender, buttery cake that’s delicately spiced for a fall-inspired treat. With a prep time of just 25 minutes, this recipe is as easy as it is impressive, making it ideal for family dinners, celebrations, or a midday indulgence. Serve it warm or at room temperature, and elevate each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re a peach lover or a fan of traditional upside-down cakes, this recipe combines texture, flavor, and presentation in every heavenly bite. Perfect for summer harvest peaches or year-round cravings!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 3 medium ripe peaches
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons fine sea salt
- 150 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 55 grams of the butter over medium heat. Stir in the brown sugar and cook until the mixture is bubbling, about 2 minutes. Pour the mixture evenly into the prepared cake pan.
Slice the peaches into thin wedges. Arrange them decoratively over the brown sugar mixture in the cake pan. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the remaining 60 grams of butter and the granulated sugar until light and fluffy, using a hand or stand mixer on medium speed. This should take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk in three batches, beginning and ending with the flour. Mix just until combined; do not overmix.
Gently pour the batter over the peaches in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Run a knife along the edges to loosen the sides.
Place a large serving plate or cake stand upside down over the pan, then carefully flip them over to release the cake onto the plate. Peel off the parchment paper if it sticks to the top.
Allow the cake to cool for an additional 20 minutes before serving. Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 43.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 199 mg | 4% | |
*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.
