Peach Upside Down Cake
Calories: 20
Adjust Servings Here: 8 servings
Description
This moist peach upside-down cake is the perfect summertime tea cake to make when stone fruits are in season. This homemade peach cake has fresh, ripe slices of peach cooked in the bottom of the batter with caramelized sugar. And the best part is that it's simple, easy, and uses my one-bowl vanilla cake recipe.
Ingredients
Fruit base
- 300 g (4 med) Peaches
- 50 g (4 tbsp) White sugar
- 60 g (4 tbsp) Unsalted butter
Cake Batter (One Bowl)
- 170 g (6 oz) Unsalted butter
- 200 g (1 cup) White sugar
- 2 large Eggs
- 250 g (2 cups) All-purpose flour
- 1¼ tsp Baking powder
- ½ tsp Kosher salt
- 180 ml (¾ cup) Whole milk
- 1 tsp Vanilla extract
- ¼ tsp Nutmeg optional
Instructions
- Prep Peaches: Use a sharp utility knife to split the peaches in half, remove the seeds, and cut each half into 4 slices. (8 slices per peach)300 g Peaches
- For the fruit base - Place soft butter and sugar in a 9-inch round cake pan or 9-inch square pan- combine well. Spread evenly on the bottom of the pan, so you have a thin layer of butter/sugar under each peach slice. Arrange the peach slices over the mixture. You can overlap the slices, but not keep them to double overlap. Place in the refrigerator while you prepare the cake batter.60 g Unsalted butter , 170 g Unsalted butter
- Preheat oven at 350 °F / 180 °C / Gas Mark 4
- Cake batter - In the bowl of a stand mixer with the paddle attachment (or in a mixing bowl and whisk), add all cake ingredients: butter, sugar, eggs, flour, baking powder, salt, milk, and vanilla.50 g White sugar , 200 g White sugar , 2 large Eggs, 250 g All-purpose flour , 1¼ tsp Baking powder , ½ tsp Kosher salt , 180 ml Whole milk, 1 tsp Vanilla extract , ¼ tsp Nutmeg
- Bake - Pour the cake batter over the peaches in the cake pan. Spread it evenly, then gently shake the pan so the batter sinks between the slices. Bake for about 45 - 50 minutes until the skewer inserted comes out clean.
- Cool slightly : Place the pan on the cooling rack for only 5 minutes. This cake needs to be inverted while the sugar is still hot at the bottom of the peaches.
- Invert - Place a plate or serving platter on the cake pan. Carefully hold the pan and plate steady while you flip the cake pan over.Note - This is best done correctly, carefully, and quickly by an adult. The cake is hot, and the caramelized sugar juices on the bottom can cause severe burns if not done correctly.
- Cool completely - Once inverted, let the cake cool completely. This cake can be eaten warm or cold on its own or served with whipped cream.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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