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This Peach Upside Down Cake is a real summer season showstopper: juicy peaches caramelized beneath a buttery, tender cake, then flipped to disclose a stunning golden topping. The brown sugar glaze makes the whole lot even dreamier!
Why This Peach Upside Down Cake Is In contrast to Any Different
- Contemporary Yellow Peaches: I take advantage of ripe, in-season peaches (not canned!), so that you get all the flavour and pure juiciness. By slicing the peaches skinny and arranging them in a spiral, they prepare dinner excellent—tender, however not mushy or waterlogged. Additionally, the beautiful sample of peaches on prime of this cake makes it excellent for impressing at a cocktail party or any summer season get-together.
- Bitter Cream: I really like utilizing bitter cream right here for additional moistness and a bit tang that balances all of the sweetness. It additionally makes the crumb tremendous smooth.
- Brown Sugar Glaze: As a substitute of baking the glaze beneath the fruit, I drizzle a fast brown sugar-cinnamon glaze over the completed cake. It offers you a shiny, sticky prime (backside?) and amps up the caramel vibes. That is a type of truffles that appears prefer it took hours, however actually comes along with minimal effort. Very best for last-minute potlucks, picnics, or everytime you need a stupendous dessert that celebrates summer season peach season.
You will Want These Elements:
My Greatest Suggestions for Peach Upside Down Cake
- Select Ripe However Agency Peaches: I at all times use peaches that yield barely to light strain—too laborious they usually gained’t soften, too smooth they usually’ll crumble or launch an excessive amount of juice, making the cake soggy.
- Slice Evenly: Minimize peaches into uniform, skinny slices (about ¼-inch) so that they prepare dinner on the similar fee and create a neat sample. Uneven slices can bake inconsistently, resulting in each mushy and undercooked spots.
- Tightly Organize the Fruit (No Gaps!): Press peach slices firmly collectively within the pan with no seen gaps. The tighter the association, the extra lovely {and professional} the highest of your cake will look when inverted. Gaps can result in uneven caramelization, make the cake look patchy, and permit batter to seep between the fruit, breaking apart your design. Discuss with my step-by-step photographs under the recipe card for steerage.
- Slight Overlap is Greatest: Barely overlap every peach slice as you organize them—this helps forestall shifting whenever you pour the batter and ensures a seamless, full fruit layer on prime.
- Use Parchment Paper: I at all times line the underside of the pan with parchment to ensure nothing sticks and the fruit releases cleanly.
- Unfold Batter Gently: Spoon and unfold the batter slowly over the peaches so that you don’t disrupt your cautious sample. I take advantage of an offset spatula or the again of a spoon for management.
- Cool Simply Sufficient Earlier than Inverting: Let the peach the wrong way up cake cool within the pan 15–20 minutes solely. Invert too quickly and the cake would possibly break; wait too lengthy and the caramel and fruit would possibly begin sticking to the pan.
- Test for Doneness Early: Begin checking at 40 minutes as each oven is completely different. A toothpick ought to come out principally clear—don’t overbake or the cake will dry out.
- Let Glaze Set Earlier than Slicing: After drizzling the glaze, let it sit for five–10 minutes for that shiny end and so it doesn’t all run off when reducing.
Peach Upside Down Cake
This Peach Upside Down Cake is a real summer season showstopper: juicy peaches caramelized beneath a buttery, tender cake, then flipped to disclose a stunning golden topping. The brown sugar glaze makes the whole lot even dreamier!
Elements
Peach cake
- 3 medium ripe peaches thinly sliced
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup mild brown sugar packed
- 2 giant eggs
- 1 teaspoon vanilla extract
- ½ cup bitter cream
- 1¼ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup entire milk
Brown sugar glaze
- 4 tablespoons unsalted butter
- ½ cup mild brown sugar packed
- ¼ teaspoon cinnamon
- 1 tablespoon milk
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Directions
For the cake
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Preheat the oven to 350°F (175°C). Evenly grease a 9-inch spherical cake pan or springform pan, lower out a circle of parchment paper to put within the backside of the pan.
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Organize the peach slices in a spiral, beginning within the heart of the pan and barely overlapping. Cowl your entire backside of the pan in an excellent layer. Put aside.
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In a big mixing bowl with a hand mixer, cream the softened butter and sugars till mild and fluffy.
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Beat within the eggs, then add the vanilla and bitter cream. Combine till clean.
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In a separate bowl, whisk collectively the flour, baking powder, baking soda, and salt.
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Add the dry combination to the moist substances in two elements, alternating with the milk. Combine simply till mixed.
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Gently spoon the batter over the peach layer and clean it out evenly.
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Bake for 40–45 minutes or till a toothpick inserted within the heart comes out clear and the highest is golden.
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Let the cake cool within the pan for 15–20 minutes.
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Run a knife across the edge, place a plate excessive, and punctiliously invert the cake. Raise the pan away gently. Take away the parchment paper.
For the brown sugar glaze
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In a small saucepan over medium warmth, soften butter and brown sugar collectively, stirring till clean. Add the milk and cinnamon, prepare dinner for one more 30 seconds. Take away from warmth and let it cool for two–3 minutes, then drizzle over the inverted cake for a shiny, caramel-kissed end.
Notes
- Room Temp Elements: I at all times carry my butter, eggs, and bitter cream to room temp for the fluffiest cake texture.
- Even Slicing & Arranging: Skinny, evenly lower peaches = even cooking. Spiral them out from the middle for that basic look.
- No Sticking: Let the cake cool simply 15-20 minutes earlier than inverting. Too quickly and it’d crumble; too late and the caramel will get sticky and would possibly glue to the pan.
Storage, Reheating, Freezing, & Make Forward
- Storage: Maintain leftover cake lined at room temp for as much as 1 day, or refrigerate for as much as 4 days.
- Reheating: Heat particular person slices within the microwave for about 10-15 seconds to carry again that just-baked softness. It is also fairly good when eaten chilly.
- Freezing: Wrap the absolutely cooled peach the wrong way up cake tightly in plastic wrap and foil. Freeze as much as 2 months. Thaw in a single day within the fridge earlier than serving.
- Make Forward: Bake the cake a day forward and retailer (un-glazed) within the fridge. Drizzle the glaze simply earlier than serving for one of the best look and texture.
Vitamin
Vitamin Data
Peach Upside Down Cake
Quantity per Serving
% Every day Worth*
* P.c Every day Values are based mostly on a 2000 calorie eating regimen.
Vitamin Disclaimer:
The dietary info on this web site is simply an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website shouldn’t be assured. It shouldn’t be used as an alternative to knowledgeable nutritionist’s recommendation.
How To Make Peach Upside Down Cake (Step-by-Step Images)
- Preheat your oven to 350°F (175°C). Grease a 9-inch spherical pan and line the underside with parchment.
- Organize peach slices in a decent, barely overlapping sample to cowl the underside fully.
- Mix moist substances: In a bowl, cream butter and sugars till fluffy, then beat in eggs, vanilla, and bitter cream.
- Mix dry substances: In one other bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry substances to moist in two elements, alternating with milk, and blend simply till mixed.
- Gently unfold the batter over the peaches.
- Bake for 40–45 minutes, till a toothpick comes out clear.
- For the glaze, soften butter and brown sugar in a saucepan. Stir in milk and cinnamon, prepare dinner 30 seconds, then take away from warmth. Make the glaze whereas the cake is baking within the oven. Cool briefly and drizzle over the cake.
- Cool the cake 15–20 minutes, then run a knife across the edge, invert onto a plate, and take away the parchment.
- Drizzle the cake with brown sugar glaze.
