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This Peach Upside Down Cake is a real summer time showstopper: juicy peaches caramelized below a buttery, tender cake, then flipped to disclose a stunning golden topping. The brown sugar glaze makes every little thing even dreamier!
 Why This Peach Upside Down Cake Is Not like Any Different
- Contemporary Yellow Peaches: I exploit 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 cook dinner good—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 time get-together.
- Bitter Cream: I really like utilizing bitter cream right here for further 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 below 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 kind of desserts that appears prefer it took hours, however actually comes along with minimal effort. Perfect for last-minute potlucks, picnics, or everytime you need a ravishing dessert that celebrates summer time peach season.
You may Want These Elements:
My Finest Ideas for Peach Upside Down Cake
- Select Ripe However Agency Peaches: I all the time use peaches that yield barely to light strain—too exhausting they usually received’t soften, too smooth they usually’ll collapse or launch an excessive amount of juice, making the cake soggy.
- Slice Evenly: Minimize peaches into uniform, skinny slices (about ¼-inch) in order that they cook dinner on the similar fee and create a neat sample. Uneven slices can bake inconsistently, resulting in each mushy and undercooked spots.
- Tightly Prepare the Fruit (No Gaps!): Press peach slices firmly collectively within the pan with no seen gaps. The tighter the association, the extra stunning {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. Seek advice from my step-by-step pictures beneath the recipe card for steering.
- Slight Overlap is Finest: Barely overlap every peach slice as you prepare them—this helps stop shifting while 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 exploit an offset spatula or the again of a spoon for management.
- Cool Simply Sufficient Earlier than Inverting: Let the peach the other 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 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 chopping.
Peach Upside Down Cake
This Peach Upside Down Cake is a real summer time showstopper: juicy peaches caramelized below a buttery, tender cake, then flipped to disclose a stunning golden topping. The brown sugar glaze makes every little thing even dreamier!
Elements
Peach cake
- 3 medium ripe peaches thinly sliced
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup gentle brown sugar packed
- 2 massive 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 complete milk
Brown sugar glaze
- 4 tablespoons unsalted butter
- ½ cup gentle brown sugar packed
- ¼ teaspoon cinnamon
- 1 tablespoon milk
Stop your display from going darkish
DirectionsÂ
For the cake
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Preheat the oven to 350°F (175°C). Calmly 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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Prepare the peach slices in a spiral, beginning within the middle of the pan and barely overlapping. Cowl the complete 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 gentle 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 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 clean. Add the milk and cinnamon, cook 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 Elements: I all the time carry 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 would collapse; too late and the caramel will get sticky and would possibly glue to the pan.
Storage, Reheating, Freezing, & Make Forward
- Storage: Preserve 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 other 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*
* % Every day Values are primarily based on a 2000 calorie weight loss plan.
Vitamin Disclaimer:
The dietary data on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site will not be assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.
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.
- Prepare peach slices in a decent, barely overlapping sample to cowl the underside utterly.
- 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, cook 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.
