Peach upside-down Cake – Fresh peaches are baked under an almond-flavored cake and then inverted to reveal perfectly cooked peaches on top
The peaches are at peak ripeness right now so I’ve been buying tons of them every weak so we can make the most of their incredible flavor. Many we eat fresh but we also love baking and making drinks with them. Luckily for you, the next two recipes will show you two new ways we love to use fresh peaches.
This week, we have the first peach recipe – Peach Upside Down Cake. Just like it’s sister cake – the Pineapple Upside Down Cake – the Peach Upside Down Cake has peaches lining the bottom of the pan and places the cake batter over top. Once the cake is done, you flip it to reveal caramelized peaches on top of a moist cake.
And without further ado, here is my Peach Upside Down Cake!
Tips & Tricks
- Don’t cool too much. Do not let the cake cool completely before turning onto a plate. When the topping cools, it will stick to the pan like glue. Therefore, it’s important to flip the cake when warm.
- Arrange the peaches neatly – To have a nice look on the top of the cake, make sure to slightly overlap the peaches in concentric circles.
- Use a 9-inch cake pan or larger. Don’t use a pan too small for this cake or it will overflow – a pan no smaller than 9 inches will work great.
Peach Upside-Down Cake
For the topping:
- 3 medium – large fresh peaches sliced
- ¼ cup butter melted
- ⅓ cup brown sugar
For the cake:
- ½ cup butter unsalted, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- Preheat oven to 350 degrees. Grease a 9-inch cake pan or a deep dish pie pan. and line with parchment paper. Line the bottom of the pan with sliced peaches, arranging them in concentric circles. Mix ¼ cup melted butter and ⅓ cup brown sugar in a small bowl and pour over the peaches. Set aside.
- Add softened butter and granulated sugar to bowl of a stand mixer. Beat together with paddle attachment until light and fluffy, about 4 minutes. Add one egg, beat, add other egg, beat, and then add vanilla extract and almond extract and beat.
- In a separate bowl, whisk flour, baking powder, and salt. Add half of the dry ingredients to the bowl of the stand mixer and beat just until combined. Add milk and beat just until combined. Finally, add last of dry ingredients and beat just until combined.
- Gently pour batter over the peaches, being careful not to slide them around. Spread into an even layer. Bake cake in preheated oven for 30 minutes. After 30 minutes, loosely cover with foil to prevent cake from browning too much. Cook for another 10-15 minutes, or until toothpick comes out clean when inserted in the center.
- Remove from oven and let cool for 10 minutes. Then, flip cake onto plate to finish cooling or serve warm with ice cream. The remaining can be frozen for up to 3 months.