This Peach Upside Down Cake is a real summer season showstopper: juicy peaches caramelized beneath a buttery, tender cake, then flipped to disclose a beautiful golden topping. The brown sugar glaze makes every little thing 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 good—tender, however not mushy or waterlogged. Additionally, the gorgeous sample of peaches on prime of this cake makes it good for impressing at a cocktail party or any summer season get-together.
- Bitter Cream: I 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 an alternative of baking the glaze beneath the fruit, I drizzle a fast brown sugar-cinnamon glaze over the completed cake. It provides you a shiny, sticky prime (backside?) and amps up the caramel vibes. That is a type of desserts that appears prefer it took hours, however actually comes along with minimal effort. Splendid for last-minute potlucks, picnics, or everytime you need a phenomenal dessert that celebrates summer season peach season.
You may Want These Components:
My Finest Suggestions for Peach Upside Down Cake
- Select Ripe However Agency Peaches: I all the time use peaches that yield barely to light strain—too arduous and so they received’t soften, too smooth and so they’ll collapse 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 identical charge 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 images under the recipe card for steerage.
- Slight Overlap is Finest: Barely overlap every peach slice as you organize them—this helps forestall shifting if you pour the batter and ensures a seamless, full fruit layer on prime.
- Use Parchment Paper: I all the time 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 may break; wait too lengthy and the caramel and fruit may begin sticking to the pan.
- Verify for Doneness Early: Begin checking at 40 minutes as each oven is totally different. A toothpick ought to come out largely 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 slicing.
Peach Upside Down Cake
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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 beautiful golden topping. The brown sugar glaze makes every little thing even dreamier!
Servings 10
Energy 342kcal
Components
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
Directions
For the cake
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Preheat the oven to 350°F (175°C). Frivolously grease a 9-inch spherical cake pan or springform pan, reduce 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 middle of the pan and barely overlapping. Cowl all the 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 easy.
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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 elements in two components, alternating with the milk. Combine simply till mixed.
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Gently spoon the batter over the peach layer and easy it out evenly.
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Bake for 40–45 minutes or till a toothpick inserted within the middle 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 thoroughly 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 easy. Add the milk and cinnamon, prepare dinner for an additional 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 Components: I all the time deliver my butter, eggs, and bitter cream to room temp for the fluffiest cake texture.
- Even Slicing & Arranging: Skinny, evenly reduce 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 collapse; too late and the caramel will get sticky and may glue to the pan.
Storage, Reheating, Freezing, & Make Forward
- Storage: Preserve leftover cake coated 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 deliver again that just-baked softness. It is also fairly good when eaten chilly.
- Freezing: Wrap the totally 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 the very best look and texture.
Vitamin
Energy: 342kcal | Carbohydrates: 44g | Protein: 4g | Fats: 17g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 81mg | Sodium: 172mg | Potassium: 138mg | Fiber: 1g | Sugar: 31g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
How To Make Peach Upside Down Cake (Step-by-Step Pictures)
- 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 elements: In a bowl, cream butter and sugars till fluffy, then beat in eggs, vanilla, and bitter cream.
- Mix dry elements: In one other bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry elements to moist in two components, 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.
