Upside-Down Peach Cake Recipe
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Nothing says summer like this delicious Upside-Down Peach Cake! Made with juicy, ripe peaches, this cake is a delightful dessert that’s perfect for warm weather gatherings or a sweet ending to any meal. With its golden-baked cake topped with caramelized peaches, each bite bursts with fruity flavor and tender cake texture—your friends and family will love it!
In the summer when peaches are plentiful, I love to make this upside down peach cake. The cut-up peaches are layered on the bottom of the baking dish, covered with the sweet batter and baked. When the cake is ready, each slice is served inverted onto a plate – the slice is upside down so the peaches are on top!
Why You’ll Love This Upside-Down Peach Cake
- Bursting with Fresh Peach Flavor: Each slice of this cake has the natural sweetness of ripe peaches, creating a dessert that’s both fresh and delicious.
- Easy to Prepare: With simple ingredients and easy steps, this recipe is approachable even for beginner bakers, delivering impressive results with minimal effort.
- Perfect for Summer Gatherings: This cake is ideal for BBQs, potlucks, and summer parties, offering a light and fruity dessert that guests will enjoy.
- Versatile Serving Options: Serve it warm with ice cream for an indulgent treat or enjoy it cold for a refreshing snack on hot days.
- Beautiful Presentation: The peach slices on top make a stunning presentation once the cake is inverted, adding a touch of elegance to any dessert table.
Upside down peach cake is a perfect summer dessert, and it can be served warm with a scoop of ice cream, and it’s also good cold. When the peaches are in season, this upside down peach cake is a must to make! Give it a try – it will be a hit at your next summer barbeque!
Upside Down Peach Cake Recipe
Ingredients
- 6 large peaches – Fresh, ripe peaches add natural sweetness and juicy flavor to the cake.
- 3 eggs – Help bind the cake and give it a light, fluffy texture.
- 1 stick butter, melted – Adds richness and moistness to the cake, enhancing the flavor.
- 1 cup sugar – Sweetens the cake batter and helps create the caramelized peach topping.
- 1 cup flour – Provides structure to the cake, giving it a tender crumb.
- 1 tsp baking powder – Helps the cake rise, making it soft and airy.
For a printable card of the ingredients, check out the recipe card at the end of this article.
Kitchen Tools You Need to Make Upside-Down Peach Cake
- 8×12 Non-Stick Baking Pan – Essential for baking the cake and making it easy to invert.
- Mixing Bowls – For combining the ingredients and preparing the batter.
- Whisk – To beat the eggs and mix the batter ingredients smoothly.
- Measuring Cups and Spoons – To measure the ingredients precisely for consistent results.
Instructions
- Preheat oven to 375 F.
- Slice the peaches and discard the pits. Put the peach slices on the bottom of a non-stick 8×12 baking pan in a single layer.
- In a large bowl, whisk the eggs. Mix in the sugar. Add butter and mix until combined. Add flour and baking powder and stir until combined.
- Pour the cake batter over the peach slices. If necessary, spread the batter with your hands so it covers the peach slices.
- Put the cake in the oven and bake for 35 minutes.
- Invert the cake before serving so the peaches are on top – either invert the whole cake onto a plate, or slice it first, and invert the individual slices.
Here’s the picture of this peach cake right out of the oven – it is not yet “upside down” as the baked batter is on top of peaches :)
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with a dusting of powdered sugar for a classic, elegant presentation.
- Pair with a dollop of vanilla whipped cream and a sprig of mint to add a fresh touch.
- For a refreshing option, serve chilled with a drizzle of honey or caramel sauce.
- Add a side of fresh blueberries for a colorful and flavorful addition.
Tips for Success
- Choose Ripe Peaches: For the best flavor, select peaches that are ripe but still firm enough to hold their shape. Soft, overripe peaches may become mushy during baking.
- Ensure Even Peach Layering: Arrange the peach slices in a single, even layer at the bottom of the pan. This helps each slice of cake have a balanced fruit-to-cake ratio and prevents uneven cooking.
- Don’t Overmix the Batter: When combining the flour and baking powder with the wet ingredients, mix until just combined to avoid a dense cake texture.
- Allow to Cool Slightly Before Inverting: Letting the cake cool for about 10 minutes after baking makes it easier to invert without breaking, while still warm enough for easy release.
- Use a Non-Stick Pan for Easy Release: A non-stick baking pan will help ensure that the cake comes out smoothly, keeping the peach layer intact on top.
Variations and Substitutions
- Use Different Fruits: Try this recipe with other fruits like plums, nectarines, or even pineapple for a unique twist. Each fruit adds its own delicious flavor and texture to the cake.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix to make this cake gluten-free. Ensure your mix includes a binding agent like xanthan gum for the best results.
- Vegan Version: Replace the eggs with a plant-based egg substitute and use vegan butter to make this cake suitable for a vegan diet. You might also consider using a bit of applesauce for added moisture.
- Add Spices: Sprinkle a bit of cinnamon or nutmeg into the batter to enhance the peach flavor with a hint of warm spices. It’s perfect for a cozy, comforting touch.
- Low-Sugar Option: Reduce the sugar to 3/4 cup, or try a sugar substitute like monk fruit sweetener if you prefer a lower-sugar dessert. This won’t affect the texture but will make the cake a bit less sweet.
Storage and Reheating
- Storage: Keep any leftover Upside-Down Peach Cake covered in the refrigerator for up to 3 days. Use an airtight container to preserve its freshness.
- Freezing: To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 2 months.
- Reheating: For a warm slice, reheat in the microwave for about 15-20 seconds. Alternatively, warm slices in a 300°F oven for 5-10 minutes to refresh the texture without making it soggy.
Frequently Asked Questions
Can I use canned or frozen peaches instead of fresh?
Yes, you can use canned or frozen peaches if fresh ones are not available. If using canned peaches, drain them thoroughly before layering. For frozen peaches, let them thaw and pat them dry to remove excess moisture.
What should I do if the cake doesn’t release easily when inverted?
If the cake sticks, try running a butter knife along the edges of the pan to loosen it. You can also place a warm towel over the bottom of the pan for a few minutes to help release it.
Can I make this cake in advance?
Yes, this cake can be made a day in advance and stored in the fridge. If you plan to serve it warm, reheat individual slices in the microwave or a low oven just before serving.
Why did my cake turn out dense instead of fluffy?
Overmixing the batter can cause a dense texture, so mix just until combined when adding the flour. Also, ensure your baking powder is fresh for the best rise.
Is this cake suitable for other fruits?
Absolutely! This recipe is versatile and works well with various fruits like plums, pineapples, and apricots. Just be sure to adjust the sweetness and baking time slightly, depending on the fruit’s water content.
Enjoy this yummy upside-down peach cake! For other summer desserts, also see upside down plum cake recipe, blueberry streusel cake recipe and homemade Italian ice.
Upside-Down Peach Cake Recipe
Ingredients
- 6 large peaches pitted and sliced
- 3 eggs
- 1 stick butter melted
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- 8×12 non-stick baking pan
- Mixing bowls
Instructions
- Preheat the oven to 375°F.
- Arrange the peach slices in a single layer on the bottom of a non-stick 8×12 baking pan.
- In a large bowl, whisk the eggs, then mix in the sugar.
- Add the melted butter to the egg mixture and stir until well combined.
- Gently fold in the flour and baking powder, mixing until just combined.
- Pour the batter over the peach slices. Use your hands to spread the batter evenly if needed, ensuring all peaches are covered.
- Bake for 35 minutes or until the cake is golden and a toothpick inserted comes out clean.
- Carefully invert the cake onto a serving plate so the peaches are on top, or invert individual slices when serving.
Notes
- Serve this Upside-Down Peach Cake warm with a scoop of vanilla ice cream or enjoy it chilled. Perfect for summer BBQs or a light dessert after dinner!
Nutrition
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