Description
This Caramel Peach Upside Down Cake is a delightful dessert featuring juicy, ripe peaches caramelized with brown sugar and butter, topped with a moist, spiced cake batter. Perfect for showcasing fresh summer peaches, this baked treat offers a beautiful presentation and a harmonious blend of sweet caramel, warm spices, and tender fruit.
Ingredients
Scale
Caramel Topping
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 4–5 ripe peaches, peeled and sliced
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Make Caramel Base: In a small saucepan over medium heat, melt the butter together with brown sugar, stirring until the mixture is smooth and bubbly. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
- Arrange Peaches: Carefully place the peeled and sliced peaches over the caramel mixture in a circular, overlapping pattern, creating an attractive design for when the cake is inverted.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until well combined for the cake batter.
- Beat Wet Ingredients: In a large bowl, beat the granulated sugar and eggs until light and fluffy. Add the vanilla extract and mix well to incorporate.
- Combine Batter: Gradually add the dry ingredients alternately with milk into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble Cake: Pour the prepared batter evenly over the peach and caramel layer in the pan and smooth the top with a spatula.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, signaling that the cake is done.
- Cool and Invert: Remove the cake from the oven and allow it to cool for about 10 minutes. Then, carefully invert the cake onto a serving plate, removing the pan to reveal the caramelized peach topping. Let it cool slightly before serving.
Notes
- Peeling peaches is optional but recommended for a smoother texture.
- You can substitute peaches with other stone fruits like nectarines or plums depending on availability.
- Ensure the caramel is bubbly and completely melted before pouring for the best texture.
- Do not overmix the batter as it can result in a dense cake.
- Serve warm or at room temperature with a dollop of whipped cream or ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
