Easy Peach Upside Down Cake
This Easy Peach Upside Down Cake features a buttery soft cake layer and a caramelized brown sugar peach topping. It’s the perfect dessert to make when fresh peaches are in season!
I can’t think of anything better than perfectly ripe sweet juicy peaches in the summertime…the best time of year to make fresh fruit desserts, and I love all of them!
Fresh peaches will be in season in just a few weeks, and I’ve been wanting to create a simple recipe for Peach Upside Down Cake. I decided I’d better get with it if I wanted to post it before peach season gets here.
I knew I wanted a simple cake consisting of one layer and that layer needed to be soft and moist, yet sturdy enough to hold up under a layer of peaches and brown sugar glaze. Baking is a science, and it sometimes takes a bit of testing and thinking at the same time. Not only was I striving for the perfect ingredients, but I didn’t want too much batter. I only needed one cake layer here.
The perfect cake
Here’s how I made a perfect cake layer, that is sturdy enough to hold up under a layer of fruit, yet soft and moist at the same time.
- All-Purpose Flour: I used regular all-purpose flour instead of cake flour. Cake flour would’ve resulted in a very soft crumb, almost too soft for this cake. We want sturdy here.
- Butter: I used room temperature butter and creamed it with the granlated sugar for a soft buttery crumb.
- Egg Whites: I separated the egg yolks and whites and added the egg yolks to the butter and sugar. Then I whipped the egg whites into soft peaks and gently folded them back into the batter. The egg whites also help to make the cake lighter, (not weighing it down).
- Buttermilk: Buttermilk adds needed moisture to the cake, but I only used 1/2 cup. We don’t want too much moisture. Remember, we need a sturdy cake.
- Cinnamon: Cinnamon is a great complement to peaches. I add it to all my peach desserts.
- Salt: Salt balances out the sweetness in desserts.
- Pure Vanilla Extract: For added flavor.
How to invert a perfectly flawless cake
Wanna know how to invert this cake without worrying about it sticking to the pan? Did you know that a cold cake sticks to the pan, and a hot cake falls apart. Here’s my tips to avoid these mishaps.
- Don’t invert a hot cake: Allow the cake to cool for 5 minutes. Run a knife around the edges and allow it to cool for an additional 20 minutes on a wire cooling rack. The cake should still be warm on the bottom, (not totally cooled), but if you jiggle the pan you shouldn’t hear juices swishing around on the bottom. It should be set.
- Once the cake is cool enough and set, invert the cake onto a serving plate.
- Don’t invert a cold cake: A cold cake will stick to the pan. Troubleshooting: If you do leave the cake in the pan for too long, (completely cooled), do the following…turn a stove burner on medium-low. Place the cake pan on the burner for about 45 seconds to 1 minute, until the bottom of the pan is warm. Run a knife around the edges one more time, and immediately invert the cake onto a cake plate.
Can I use frozen peaches in this recipe?
You sure can! I actually used frozen peaches in this cake, but I’ll be making it again when fresh peaches are in season. The frozen peaches were excellent.
Can I bake this cake in an iron skillet?
Yes, you sure can. I baked this cake in a 9-inch round cake pan. However, you can use an iron skillet. I think inverting a light weight cake pan is easier. If you prefer the edges to be a little crispy, then I suggest an iron skillet. Otherwise, I totally suggest a cake pan.
Check out these other delicious peach desserts…Print
This Peach Upside Down Cake presents a soft buttery cake layer topped with sliced peaches bedded in a brown sugar glaze.
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup unsalted butter, (1 1/2 sticks) divided & softened to room temperature
- 3/4 cup light brown sugar, packed
- 4–5 fresh peaches, sliced 1/4 to 1/3 inch thick, or 1 bag frozen sliced unsweetened peaches, 16 oz.
- 1 1/4 cups granulated sugar
- 2 large eggs separated, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat buttermilk, room temperature
- Whipped cream for serving
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon and set aside.
- Cut 1/4 cup (1/2 stick) of the butter into slices and place in a 9-inch round cake pan. Transfer the pan to the oven long enough to melt the butter and remove. Add the brown sugar to the butter and mix to coat all of the sugar. Return the pan to the oven for about 30 seconds to completely melt the sugar into the butter. Mix the butter and brown sugar together with a spatula and spread evenly across the bottom of the pan. Arrange the peach slices over top of the butter/brown sugar mixture, placing them in concentric circles, starting at the outer edge of the pan and working inwards. Overlap the slices as you go, and place any small pieces anywhere they will fit.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1 stick (1/2 cup) of butter on medium high speed until light and creamy, about 1 minute. Add the granulated sugar, egg yolks, and vanilla and beat for about 1 minute on medium speed. Add the dry ingredients and buttermilk in three additions, starting and ending with the dry. Beat just until the dry ingredients are incorporated. Do not over mix. Set aside white you beat the egg whites.
- Add the egg whites to a medium bowl. Using a hand whisk, whisk the egg whites until they form soft peaks. This will take about 2 minutes. Alternately, you can use a hand mixer. Using a spatula, gently fold the egg whites into the cake batter. Stop folding when there are just a few little streaks of egg white showing in the batter. Do not over mix.
- Using an offset spatula, spread the batter evenly over the peaches. Gently tap the pan on a counter to remove air bubbles.
- Bake the cake for 50 to 60 minutes until it is a dark golden brown on top, it springs back when touched in the center, and a toothpick test comes out clean. Ovens vary, but mine took the full 60 minutes to bake.
- Allow the cake to sit for 5 minutes. Run a sharp knife around the edges to loosen the cake from the sides and transfer the pan to a wire rack to cool for an additional 20 minutes. Run a knife around the edges one more time. Gently shake the pan up and down a few times, and invert the cake onto a cake plate. See notes below on inverting tips.*
- Serve with a dollop of whipped cream on the side or ice cream.
- Refrigerate leftovers for up to 3 days.
- Add the ingredients to the large bowl of a stand mixer fitted with the whisk attachment, (or use a hand mixer). Place an old towel over the mixer to prevent splattering when you first start mixing. Mix on medium speed for a few seconds, then increase the mixer to high until soft peaks form.
- Place a large dollop beside of each serving of cake.
- Refrigerate leftover cream for up to 2 days.
- *Inverting the cake: Don’t walk away for an hour before returning to invert your cake. If the bottom of the cake pan is completely cooled, chances are your cake will stick to the pan when you invert it. The cake should still be slightly warm. Think of what happens when you invert a hot cake…it falls apart. A cold cake does the opposite…it sticks to the pan. If you do leave your cake for too long and it becomes cold, here’s a tip. Turn a stove burner on medium low. Place the cake pan on the burner for about 45 seconds to 1 minute until the bottom of the pan is warm. Then gently shake the pan up and down until you can feel the cake topping break loose from the pan, and invert it onto your cake plate.
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