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This classic peach upside-down cake transforms juicy summer peaches into a caramelized dessert that looks as impressive as it tastes. The simple butter-brown sugar base creates a gorgeous top when flipped, while the tender cake beneath provides the perfect complement to the fruit. Whether for a family dinner or special occasion, this cake delivers timeless appeal with minimal effort.
I first made this cake when my neighbor brought over a basket of just-ripe peaches from her tree. The look on my family's faces when I flipped it onto the serving plate was priceless – they've requested it for every summer gathering since!
Ingredients
- Butter: butter makes everything better in this recipe. The melted portion creates that irresistible caramel topping while the creamed butter gives the cake its tender crumb
- Brown sugar: creates the golden caramelized top that makes this dessert so special. Dark brown gives deeper flavor, but light works beautifully too
- Fresh peaches: are the star here. Look for ripe but firm fruit that holds its shape when sliced
- Granulated sugar: adds the right level of sweetness to the cake batter without overpowering the fruit flavor
- Egg: binds the cake ingredients and adds richness to the batter
- Vanilla extract: enhances the natural sweetness of the peaches. Pure vanilla makes a noticeable difference here
- All purpose flour: provides the structure for the cake. Measure by spooning into your measuring cup for best results
- Baking powder: gives the cake its perfect rise. Check that yours is fresh for optimal results
- Salt: balances the sweetness and enhances all the flavors
- Milk: adds moisture and creates a tender crumb in the cake. Whole milk works wonderfully if you have it on hand
Step-by-Step Instructions
- Prepare the Caramel Base:
- Melt 1/4 cup butter and pour it into your ungreased 9-inch round cake pan, creating an even layer across the bottom. Sprinkle the brown sugar evenly over the melted butter, making sure to cover the entire surface. The butter and sugar will create that luscious caramel that makes this cake so special. Arrange your peach slices in a single overlapping layer on top of the sugar mixture, creating a pattern that will become the beautiful top of your cake.
- Create the Cake Batter:
- In a large bowl, cream together the remaining butter and granulated sugar until truly light and fluffy, which takes a full 5-7 minutes of beating. This extended creaming incorporates air into the batter for a tender cake. Add the egg and vanilla extract, beating until completely incorporated and the mixture looks smooth and silky. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients to your butter mixture in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix gently after each addition just until combined, being careful not to overmix which would develop too much gluten and toughen your cake. The finished batter should be smooth and have a medium consistency that drops slowly from a spoon.
- Bake to Perfection:
- Carefully spoon the batter over your arranged peaches, spreading gently to ensure you don't disturb the fruit pattern. Smooth the top with a spatula and bake in your preheated 350°F oven for 45-50 minutes until golden brown. Test for doneness by inserting a toothpick in the center which should come out clean or with a few moist crumbs.
- The Grand Reveal:
- Let the cake cool in the pan for exactly 10 minutes. This cooling time is crucial too little and the caramel will be too runny, too long and it might stick to the pan. Place your serving plate upside down over the cake pan, then carefully but confidently flip both over in one quick motion. Leave the pan in place for about 30 seconds to allow the caramel to drizzle down over the cake before lifting it off. Serve while still warm for the most heavenly experience.
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The brown sugar caramel topping is what makes this cake truly special. I learned from my grandmother to let the cake rest exactly 10 minutes before flipping it never more, never less. This perfect timing ensures the caramel remains pourable but won't run off the cake completely. The first time I made this for my in-laws, they couldn't believe it wasn't from a bakery!
Seasonal Variations
Summer is peak season for peaches, but this versatile cake works beautifully year-round with different fruits. In fall, try thinly sliced apples or pears with a sprinkle of cinnamon in the caramel base. Winter citrus like oranges or blood oranges create a stunning jewel-toned dessert. Come spring, strawberries or rhubarb offer a tangy twist. The basic butter-sugar base works wonderfully with nearly any fruit just adjust baking time slightly for juicier options.
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Serving Suggestions
This peach upside-down cake reaches its full glory when served slightly warm, when the caramel is still soft and flowing. A dollop of lightly whipped cream or a small scoop of vanilla ice cream creates the perfect temperature contrast. For brunch, serve it with a spoonful of Greek yogurt and a light drizzle of honey. Coffee or tea complements the sweetness beautifully, and if serving as a dinner party dessert, consider pairing with a small glass of dessert wine or champagne for special occasions.
Storage Tips
The cake is at its absolute best served warm from the oven after its brief cooling period. If you have leftovers, cover them loosely with foil rather than plastic wrap, which can make the top soggy. The cake will keep at room temperature for up to two days. To revive leftover slices, warm them for 15-20 seconds in the microwave or a few minutes in a low oven to soften the caramel again. This cake doesn't freeze particularly well as the fruit texture changes upon thawing.
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Frequently Asked Questions
- → Can I use canned peaches instead of fresh?
Yes, you can use canned peaches. Just ensure they are well-drained to prevent excess moisture in the cake.
- → What’s the best way to serve this cake?
This cake is best served warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
- → How should I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- → Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure it’s meant for baking for the best results.
- → What other fruits can I use in place of peaches?
Fruits like pineapple, pears, plums, or apples work great as substitutes. Adjust the sugar amount based on the fruit’s sweetness.