Peach Upside‑Down Cake

Short description

A delightful single-layer cake featuring caramelized peaches on top (when inverted), encased in a tender, buttery cake. The warm sweetness of peaches melds beautifully with a moist, soft crumb.

Why You’ll Love This Recipe

• The peaches become luxuriously caramelized, transforming each bite into a decadent treat.

• The cake itself remains moist and rich, striking a lovely balance between fruitiness and cake.

• Elegant yet simple—impressive enough for guests, straightforward enough for everyday baking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Peaches (fresh and ripe, peeled, pitted, and sliced)

• Unsalted butter

• Brown sugar (light or dark, depending on desired depth)

• White (granulated) sugar

• All-purpose flour

• Baking powder

• Salt

• Milk or a milk alternative (e.g. almond milk)

• Egg(s)

• Vanilla extract

• Optional additions: ginger, cinnamon, cardamom, or even whole wheat pastry flour for a lighter crumb

directions

1. Preheat & prepare
   Preheat the oven to approximately 350°F (175°C). Grease a suitable pan—round, square, or skillet—and line the bottom with melted butter, followed by an even layer of brown sugar and spices (e.g., nutmeg, ginger, or cinnamon).

2. Arrange the sliced peaches closely on top of the butter–sugar layer.

3. Make the cake batter
   In a mixing bowl, cream room-temperature butter with granulated sugar, then beat in the egg and vanilla until light. In a separate bowl, whisk together the dry ingredients—flour, baking powder, salt, and any warming spices. Alternate adding the dry ingredients and milk (or milk substitute) to the wet mix, gently combining until just smooth. Avoid overmixing.

4. Assemble & bake
   Spread the batter gently over the fruit layer. Bake for around 25 to 40 minutes—depending on the pan and depth—until the top is golden and a toothpick inserted into the center comes out clean.

5. Cool & invert
   Let the cake rest in the pan for 5 to 20 minutes. Run a knife along the edges to loosen, then invert onto a serving plate. Lift off the pan carefully to reveal the beautiful caramelized peach top.

Servings and timing

• Servings: Typically yields 6 to 10 servings, based on pan size and serving portions.

• Prep time: 20–35 minutes (depending on peeling and slicing peaches, making caramel, and mixing batter).

• Bake time: Approximately 25–40 minutes.

• Cool time (in pan): 5–20 minutes before flipping, plus optional additional resting time after inversion.

Variations

• Fruit swaps: Incorporate raspberries, plums, cherries, or apples along with or in place of peaches.

• Health-conscious twist: Use whole wheat pastry flour or a blend of whole wheat and all-purpose flour; substitute honey or coconut sugar for part of the sweetener.

• Spiced caramel: Add cinnamon, nutmeg, ginger, or cardamom to the caramel for a warming flavor profile.

• Bourbon caramel: Stir in a splash of bourbon (or cognac) into the caramel for depth and complexity.

• Mini version: Bake this recipe in muffin tins or mini pans for individual servings.

storage/reheating

• To store: After cooling completely, place in an airtight container and refrigerate. It keeps well for up to 5 days.

• To freeze: Wrap slices individually in plastic wrap and, optionally, in foil. Freeze for up to 2–3 months; thaw overnight in the refrigerator.

• To reheat:

  • Room temperature: Let sit out for an hour before serving.

  • Oven: Warm at 350°F (175°C) for 5–10 minutes until heated through.

  • Microwave: Heat individual slices for 10–30 seconds until warm (times vary based on microwave strength).

FAQs

How long should I wait before flipping the cake?

Let the cake rest in the pan for about 5 to 20 minutes. This allows it to set slightly and makes inversion easier while retaining the caramelized top intact.

Can I use canned peaches instead of fresh?

Yes. Drain well and pat them dry to remove excess moisture. Drying helps prevent sogginess in the fruit layer.

How can I prevent the cake from becoming soggy?

Ensure excess juice from the peaches (especially if very ripe) is blotted away. Don’t overmix the batter, and allow the cake to bake fully before removing—it should be set and not overly moist in the center.

Can this cake be made gluten‑free?

Yes; use a 1:1 gluten‑free flour substitute in place of all-purpose flour. Expect similar structure but possibly a slightly different crumb texture.

Can I prepare the cake ahead of time?

Absolutely. You may bake it a day in advance, let it cool and store in the refrigerator. Bring it to room temperature or reheat before serving for best flavor.

How can I add extra flavor?

Add spices like cinnamon, ginger, cardamom, or nutmeg into the caramel or batter. A splash of vanilla or nut extract also lifts the cake’s aroma.

What pan shapes work best?

Round or square cake pans, cast-iron skillets, or tart pans all work well. Just ensure even baking and enough surface area to layer peaches adequately.

Do I need to peel the peaches?

Peeling is recommended to avoid pieces of skin in the topping; however, if peaches are firm and skins are tender, you can leave them on, especially if the project is casual.

How do I thaw frozen cake slices?

Place them overnight in the refrigerator to thaw slowly. Reheat gently in the oven if you’d like it warm.

Conclusion

This Peach Upside‑Down Cake is a timeless delight—its caramel-glazed peaches and tender crumb make for a beautiful and indulgent dessert. Whether prepared in a classic round pan, in minis, or with spirited variations, this recipe impresses with its elegance and ease. With flexible storage, reheating, and adaptation options, it’s a dependable favorite for summer gatherings and thoughtful baking alike.