Peach Upside-Down Cake
With a cake that’s all made in one bowl, this upside down peach cake couldn’t be a better dessert for summer! Peach slices are lined on the bottom of a pan, an easy caramel sauce is drizzled on top, and the batter is spread over everything. Once baked, the cake is inverted, and a more beautiful dessert couldn’t be found. Plus, it’s super easy to make!
Servings 8 servings
Calories 435kcal
Ingredients
- ¾ cup granulated sugar
- 2-3 large ripe peaches
For the batter
- 8 tbsp (1 stick) unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornmeal
- ½ tsp kosher salt
- 2 ½ tsp baking powder
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F. Coat a 9-inch cake pan with nonstick spray, fit a piece of parchment in the bottom of the cake pan, and spray the parchment.
- Peel and slice the peaches into wedges. Place the sliced peaches in the prepared cake pan in concentric circles, overlapping slightly as needed.
- Add ¾ cup of sugar to a small saucepan or skillet over medium-low heat. Watch the sugar closely. When the outside edges of the sugar begin to melt, draw them to the center with a spatula. Swirl and melt the sugar until it is a deep amber color, 6-8 minutes. Once melted, immediately pour the hot caramel over the sliced peaches.
- In a bowl, combine the butter and ¾ cup sugar. Use an electric mixer or whisk to combine until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate well after each addition. Whisk in the vanilla extract.
- Add the flour, cornmeal, salt, and baking powder. While mixing together the dry ingredients, pour in the buttermilk. Fold until the batter is just incorporated. Pour the batter over the peaches and caramel. Smooth the batter to an even layer and bake in the preheated 350°F oven until the cake is golden, cracked, and a skewer inserted into the middle comes out clean, 50-60 minutes.
- Once baked, remove the cake from the oven. Cool for 15-20 minutes, until the cake releases from the sides of the cake pan. Invert the cake onto a plate while it is warm. Discard the parchment and slice.
Notes
- To make sure you have the ripest peaches, let them sit on the countertop for a few days before using them. When the skin begins to get a bit wrinkly, they’re ready to peel and will peel beautifully.
- While arranging the peaches in a circular pattern around the bottom of the baking pan is not necessary, it does result in a beautiful cake. Since the cake will be flipped once baked, what’s in the bottom of the pan will become the top.
- To avoid getting any unknown pieces of shell into your cake batter, crack each egg into a small bowl before adding to the batter.
- To get the correct amount of flour in the batter, do not scoop your measuring cup into your flour container. Instead, hold your measuring cup and add flour gently using a scoop. Then level off the top of the measuring cup with the back of the scoop. This will ensure that you do not add too much flour and the cake texture is light.
- Make sure to invert the cake onto your serving platter while it is still warm. If the cake cools completely, the caramel sauce will harden and will not come out of the baking pan as easily.
Nutrition
Serving: 1serving | Calories: 435kcal
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