Coooking Temperature: 350 °F / 180 °C / Gas Mark 4
Diet : NF,
Adjust Servings Here: 8servings
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.
2cups(600g)Peaches about 4 medium, fresh or canned
Use a sharp utility knife and split the peaches in half, remove seed and cut each half into 4 slices. (8 slices per peach) Pro tip - It is important to cut thin slices of the peaches. You can overlap the slices, also, you may or may not need 4 peaches. Use your pan as a guide.
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.Pro tip - Do not line the pan with parchment as it prevents caramelization.
Arrange the slices of peaches over the mixture. You can overlap the slices but not keep it to double overlap. Place in the refrigerator while you prepare the cake batter.Pro tip - Too much fruit will cause create too many juices. Thus, no caramelization.
Preheat oven at 350 °F / 180 °C / Gas Mark 4
In the bowl of a stand mixer with the paddle attachment (or mixing bowl and whisk ), add all cake ingredients: butter, sugar, eggs, flour, baking powder, salt, milk, and vanilla. Pro tip - Make sure everything is room temperature. Otherwise, the butter will get lumpy and not incorporate.
Mix well until you have a smooth cake batter with no lumps. Pro tip - This is a one-bowl cake method, you want everything well-combined but do not overmix. Otherwise, the cake will be dense
Pour cake batter over the peaches in the cake pan. Spread it evenly. Shake the pan gently so the batter sinks into between the slices.
Bake for about 45 - 50 minutes until the skewer inserted comes out clean. Pro tip - Always make sure the oven is preheated for at least 10 minutes before you put cakes in. Otherwise, the cake may not rise.
Then, cool 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.
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 better done correctly, carefully, and quickly by an adult only. The cake is hot and the bottom caramelized sugar juices can cause severe burns if not done correctly.
Once inverted, let the cake cool completely. This cake can be eaten warm or cold on its own or served with whipped cream.
The secret to a good one-bowl recipe is to ensure that all the ingredients are at room temperature especially the butter. Cold butter will make a lumpy batter and therefore a dense cake.
While we all love fresh fruits, the stone fruit season is oh so short. I never get enough of these fruits. So, during the year, I have to use either canned or frozen. They all work great for this recipe, but here are a few tips for the best results.
Fresh - just core, cut, slice, and use in the recipe below. Do not leave cut peaches unused for long as they discolor.
Canned - drain them well before you use them - any excess moisture will prevent the sugar from caramelizing.
Frozen - use them frozen. So they hold their shape when baked. Thawing them makes them softer and loses shape.
Fruit - This cake works great with all stone fruits. Try plums, apricots, nectarines, figs, or a combination.
Nuts - You can add ½ cup chopped almond, cashew nuts, or pistachios to this recipe. Alternatively, you can add ¼ cup almond meals as well.
Sugar - You can use brown instead of white sugar. However, brown sugar adds a hint of molasses and a deeper color to the cake batter.
This cake must be inverted while the sugar is still hot, no later than 7 to 10 minutes after baking. Otherwise, the caramel will cool and get stuck to the pan. If that happens, place the pan not the stovetop on low heat until the bottom is properly warmed up. Then invert.
Be very careful when inverting the cake as the peach juices and caramel are bubbling and hot. Always flip away from you just in case of any spill and use gloves when doing this.
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