Peach Upside Down Cake
This upside down peach cake is buttery, soft, and topped with caramelized peaches. An easy rustic summer dessert perfect with whipped cream or vanilla ice cream.
Servings: 8 servings
Ingredients
Peach Layer
- 3-4 ripe peaches sliced into 1/2-inch slices
- ½ cup granulated sugar
- ¼ cup water
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature, plus more for greasing the pan
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup plain whole milk Greek yogurt room temperature
For Serving
- Fresh whipped cream or vanilla ice cream
Instructions
- Prepare the Pan: Preheat oven to 350°F. Generously butter a 9-inch round cake pan or deep pie dish. Line the bottom with a round of parchment paper and butter the parchment as well for easy release.
- Arrange the Peaches: Slice the peaches into 1/2-inch wedges and arrange them in an overlapping pattern on the bottom of the prepared pan. Set aside.
- Make the Caramel: In a small saucepan, combine the granulated sugar and water. Cook over medium-high heat until the sugar melts and turns light brown, about 10-12 minutes. Carefully pour the hot caramel evenly over the peaches. Work quickly, as the caramel will begin to harden.
- Make the Cake Batter: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Greek yogurt until smooth. Place a fine mesh sieve over the bowl and sift in the flour, baking powder, cinnamon, and salt directly over the wet ingredients. Using a spatula or wooden spoon, gently fold the batter together until combined.
- Assemble and Bake: Spoon the batter evenly over the peach layer and gently spread into an even layer. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Flip: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the top and carefully invert the cake onto the plate. Slowly lift off the pan and peel away the parchment paper.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
- Use ripe peaches that still feel slightly firm. Overripe peaches release too much juice and can make the topping watery.
- Don’t stir the caramel while it cooks. Swirl the pan gently if needed - stirring can cause the sugar to crystallize.
- Watch the caramel carefully near the end. It can go from perfect amber to burnt very quickly.
- Pour the caramel immediately over the peaches before it hardens in the pan.
- Let the cake cool for only 10-15 minutes before flipping. Too hot and it can fall apart, too cool and the caramel may stick.
Nutrition
Calories: 447kcal | Carbohydrates: 78g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 259mg | Potassium: 155mg | Fiber: 2g | Sugar: 56g | Vitamin A: 599IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg
