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Peach Upside Down Cake | Can't Stay Out of the Kitchen | this spectacular #peach #cake is absolutely divine! It's festive, beautiful and so scrumptious you won't want to stop eating it! It has a luscious homemade #caramel sauce that's heavenly. Terrific for #holidays & company dinners. #peachdessert #upsidedowncake #CANbassador #WashingtonStateFruitCommission #WashingtonStateStoneFruitGrowers

Peach Upside Down Cake

Teresa Ambra
This lovely Peach Upside Down Cake has fresh peaches on the bottom. A homemade caramelized sugar sauce is ladled over the top. Then cake batter is poured over all. A true fan favorite, this beautiful and festive cake is absolutely heavenly and the perfect cake to serve company or for holidays.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 12
Calories 241 kcal

Ingredients
  

  • 1/4 lb. unsalted butter softened, (1 stick) plus butter to grease the pan
  • 3 large ripe peaches pitted and sliced in 1/8 to 1/4" slices
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 1 cup UNBLEACHEDall-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 3 large eggs

Instructions
 

  • Heat oven to 350 degrees.
  • Place a 10-inch round cake dish on top of parchment paper.
  • Cut a round from the parchment paper that will fit the cake dish.
  • Butter the 10-inch round cake dish.
  • Then butter the parchment paper as well.
  • Pit the peaches and cut into slices about 1/8 to 1/4-inch thick.
  • Arrange the slices in an overlapping pattern on the bottom of the cake dish.
  • Combine 3/4 cup sugar, vanilla and ½ cup water in a small saucepan.
  • Cook over medium-high heat until the mixture turns amber, about 15 minutes.
  • (Do not stir while the mixture is cooking but you may have to remove from heat occasionally and swirl the mixture).
  • Remove from heat immediately.
  • Ladle caramelized sugar evenly over the peaches in the cake dish.
  • In a medium bowl, combine flour, baking powder and nutmeg.
  • Set aside.
  • In another bowl, beat together the butter and remaining 3/4 cup sugar and eggs.
  • Stir the flour mixture into the egg mixture.
  • Spread the batter evenly over the peaches and caramelized sugar sauce.
  • Bake for 30 to 45 minutes, or until cake is set and a toothpick inserted in center comes out clean.
  • Remove cake from oven and set on a cooling rack.
  • Run a knife around the sides to loosen edges.
  • Place a platter or large plate on top of the cake.
  • Invert the cake onto the platter.
  • If any of the peach slices stick to the pan, lift them off carefully.
  • Then replace them on top of the cake. This should not be refrigerated before serving.

Notes

NOTE: Once you’ve hit 15 minutes on the caramelized sugar, you must ladle it over top of the peaches very quickly or the mixture will harden. (I started my 15 minute timer as soon as I turned on the gas from the stove top).
NOTE: Refrigerate after two days.
NOTE: I only needed 2 ½ peaches.
NOTE: My cake took 45 minutes to bake until a toothpick inserted in center came out clean.
NOTE: To use canned or frozen peaches, make sure the peaches are drained and dried off thoroughly before using.
Peaches courtesy of the Washington State Fruit Commission.
Recipe adapted from Florence Fabricant, New York Times.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 241kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 73mgSodium: 57mgPotassium: 166mgFiber: 0.4gSugar: 31gVitamin A: 400IUVitamin C: 2.5mgCalcium: 60mgIron: 0.9mg
Keyword cake, caramel, peach dessert, peaches
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