Caramel Peach Upside Down Cake

Hey, friends! Today I’ve got another super easy cake recipe for you all today: caramel peach upside down cake. This simple-to-make version of a traditional upside down cake features sweet, ripe peaches coated in a caramel sauce and baked up in a super moist vanilla cake. It’s a perfect dessert for those hot summer nights. Or as a breakfast treat (I won’t tell!).

Caramel Peach Upside Down Cake Recipe

I love to make this peach cake when peach season is at its peak, and you can find peaches that have that just-picked ripe, sweet, and juicy flavor.

The cake itself is simple, not too sweet, and has a wonderful hint of nutmeg. And as promised, it’s also quick and easy to make. The recipe only has eight ingredients, and the bake time is just 30-35 minutes!

Caramel Peach Upside Down Cake Ingredients:

Here’s what you’ll need to make this easy summer cake.

• Ripe Peaches: you can use white or yellow peaches (I used white ones)
• Unsalted Butter
• Brown and White Sugar
• Flour
• Eggs
• Baking Powder
• Ground Nutmeg
• Salt

How to Prep Your Cake Pan:

I use a 9-inch cake pan for this peach caramel cake (no need for a springform pan). To prevent sticking, just make sure to butter or spray the bottom of the pan with a cooking oil spray, add a layer of parchment paper to the base, and then butter or spray the parchment paper.

How to Flip Your Upside Down Cake:

If you’ve never made an upside-down cake before, don’t stress. The process for flipping an upside-down cake is pretty much the same as flipping a regular cake. Here’s what to do:

1. After removing the cake from the oven, let it rest on a cooling rack until the pan is cool enough to handle, about 10 minutes. When the cake is hot from the oven, the fruit layer is still too juicy to flip. It needs a bit of time to set.
2. While the cake should have pulled away from the sides of the pan while baking, make sure to run a small knife around the edge of the cake just to make sure it’s not stuck. Then, put your cake plate onto the top of the cake pan (inverted). While holding tight to both the edges of the cake plate and cake pan, you can now flip it so the cake plate is now on the bottom and the cake pan is on top.
3. Now slide off the cake pan. The cake should now easily slip out of the cake pan and onto the plate.

Serve and Garnish Your Peach Upside Down Cake:

The original recipe, which I’ve adapted from this one from NYTimes Cooking, calls for serving it with a side of crème fraîche. But I feel that the tanginess of crème fraîche can overpower the cake’s subtle flavors. I’d try it with a scoop of ice cream or a dollop of fresh whipped cream.

Cake Storage:

This carmel peach upside-down cake will keep for up to two to three days. Cover it or wrap tightly and keep it at room temperature.

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Caramel Peach Upside-Down Cake

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• Author: Laura | Growing Up Cali
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

This salted caramel peach upside-down cake delivers major yum with minimum effort! It’s easy to make and bakes up in just 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

For the Topping:

• 4 tablespoons butter
• 3/4 cup brown sugar
• Pinch of salt
• 3 ripe peaches sliced into 1/2-inch thick slices (you don’t need to peel them)

For the Cake:

• 3/4 cup sugar
• 1 cup flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• 1/4 pound butter (1 stick), at room temperature
• 3 eggs, at room temperature

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Instructions

For the Topping:

1. PREHEAT THE OVEN: Preheat the oven to 350 degrees.
2. PREP THE PAN: Prepare a 9-inch cake pan by buttering the pan (or using a cooking oil spray), then adding parchment paper to the base of the pan, and then buttering or spraying the parchment paper. Set aside.
3. MAKE CARAMEL SAUCE: Melt the butter in a small saucepan. Add the brown sugar and then simmer, over medium heat, stirring, until sugar is completely dissolved, about four minutes. Then swirl in the salt. 
4. POUR INTO PAN:  Remove from the heat and pour into the prepared pan.
5. ADD PEACHES: Arrange the peach slices on top of the caramel sauce. Set aside.

For the Cake:

1. COMBINE DRY INGREDIENTS: Sift together the flour, baking powder, nutmeg, and salt in a medium bowl. Set aside.
2. CREAM BUTTER AND SUGAR: In another medium bowl or a stand mixer, beat together the butter and the sugar. 
3. ADD EGGS: Beat in the eggs, one at a time.
4. ADD FLOUR MIXTURE: Stir in the flour mixture until combined.
5. BAKE: Pour the batter into the cake pan, spreading evenly over the caramel and peaches, and bake the cake for 30-35 minutes, until the cake is set and golden brown.
6. COOL AND REMOVE FROM PAN: Remove from the oven and set on a cooling rack. Allow the cake to sit for at least 10 minutes. Then run a knife around the sides of the cake to ensure it is not stuck to the pan. Place your cake plate on top of the pan and invert the cake onto the plate. The cake should slide out easily but if any peach slices stick to the pan, just remove them carefully and add them back to the top of the cake.
7. SERVE: Serve warm or at room temperature. Add a topping like ice cream or fresh whipped cream, if desired.

Notes

• This cake will keep for up to two to three days. Cover it or wrap tightly and keep it at room temperature.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Bake