If you’re dreaming of a dessert that combines luscious peaches with rich caramel and a tender cake, you’re going to adore this Caramel Peach Upside Down Cake Recipe. It’s one of those magical treats that fills your kitchen with warm, inviting aromas and results in a dessert that looks as stunning as it tastes. The juicy peaches caramelize on top while baking, creating a golden, sticky layer that perfectly complements the spiced, fluffy cake beneath. Whether you’re serving it for a special occasion or a simple weekend indulgence, this cake has a way of bringing joy to the table and winning over everyone’s hearts.
Ingredients You’ll Need
To create this Caramel Peach Upside Down Cake Recipe, you’ll be working with straightforward, wholesome ingredients that each bring their own special magic to the final dish. From the rich butter that starts our caramel to the fragrant spices that give the cake a cozy warmth, everything works together for perfect harmony.
- Unsalted butter, 1/2 cup melted: The buttery base for the caramel, adding richness and depth.
- Brown sugar, 1 cup packed: Sweetens and caramelizes beautifully with the butter, giving that golden glaze.
- Ripe peaches, 4-5 peeled and sliced: The star of the show, their juiciness balances perfectly with the sweet caramel.
- All-purpose flour, 1 1/2 cups: Provides structure for the tender cake crumb.
- Baking powder, 1 1/2 teaspoons: Helps the cake rise to a light, fluffy texture.
- Salt, 1/4 teaspoon: Enhances all the flavors and balances the sweetness.
- Granulated sugar, 1/2 cup: Adds sweetness and contributes to the cake’s moist tenderness.
- Eggs, 2 large: Bind ingredients while giving the cake a fine crumb and richness.
- Vanilla extract, 1 teaspoon: Infuses warm, aromatic notes throughout the batter.
- Whole milk, 1/2 cup: Adds moisture and helps create a soft, tender crumb.
- Ground cinnamon, 1/4 teaspoon: Adds a subtle warmth that enhances the peach flavor.
- Ground nutmeg, 1/4 teaspoon: Provides a hint of spice that complements the caramel perfectly.
How to Make Caramel Peach Upside Down Cake Recipe
Step 1: Prepare your pan and caramel base
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. While the oven warms, gently melt the butter and brown sugar together in a small saucepan over medium heat. Stir constantly until the mixture is smooth and bubbly—this caramel will give you that irresistible golden layer on top of your cake. Carefully pour it into the bottom of your prepared pan, spreading it evenly so every bite will have that caramel goodness.
Step 2: Arrange the peach slices
Next, take your peeled and sliced ripe peaches and arrange them over the caramel in a circular, slightly overlapping pattern. This step isn’t just for looks; it ensures every slice of cake gets a juicy, fruity topping that pairs perfectly with the sweet caramel beneath. Set the pan aside for a moment as you prepare your cake batter.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients will give your cake its structure and those cozy spiced notes that elevate the entire dessert from simple to spectacular.
Step 4: Cream together eggs and sugar
In a large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy—this is key for a soft, airy cake. Stir in the vanilla extract to infuse that warm, inviting aroma that makes you eager to take the first bite.
Step 5: Combine dry and wet ingredients with milk
Gradually add your dry ingredients to the wet mixture, alternating with the whole milk. Mix just until everything is combined to keep the cake light and tender. Overmixing here can result in a tough texture, so a gentle hand is your best friend!
Step 6: Bake to perfection
Pour the batter evenly over the peaches and caramel layer in the cake pan. Use a spatula to spread it gently and make sure it’s level. Slide your pan into the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen as it bakes will be almost too tempting to handle!
Step 7: Cool and invert
Once baked, remove the cake from the oven and let it cool for about 10 minutes. This waiting time gives the caramel a chance to set slightly, making the inversion easier. Place a serving plate over the pan, flip it carefully, and lift the pan away. You’ll reveal a beautiful, glossy topping of caramelized peaches that’s almost too pretty to eat—almost!
How to Serve Caramel Peach Upside Down Cake Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream on the side is a heavenly choice to complement this cake. Sprinkling a few toasted pecans or a light dusting of powdered sugar adds a lovely crunch and extra touch of elegance.
Side Dishes
This cake pairs wonderfully with a simple cup of coffee or a glass of chilled white wine, like a Riesling. If you want a fuller dessert spread, fresh berries or a light fruit salad make refreshing companions that echo the peach theme without overpowering it.
Creative Ways to Present
For a charming presentation, serve individual slices with a mint leaf garnish and a thin drizzle of caramel sauce on the plate. You can also bake this cake in smaller ramekins for cute, personal servings that impress guests and make every bite feel special.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your leftover cake tightly with plastic wrap or store it in an airtight container. It will keep beautifully at room temperature for up to two days, or in the fridge for up to five days without losing its moist texture and flavor.
Freezing
This cake freezes well! Wrap portions individually in plastic wrap and place them in a freezer-safe bag or container. When you want dessert, thaw slices overnight in the fridge and bring to room temperature or warm gently in a low oven.
Reheating
To enjoy your leftovers warm, pop a slice in the microwave for 15-20 seconds, or heat it in a low oven (around 300°F) for 10 minutes. This helps revive the caramel’s luscious stickiness and makes each bite taste freshly baked.
FAQs
Can I use canned peaches instead of fresh for this recipe?
Fresh peaches are ideal for their natural juiciness and flavor, but if you’re pressed for time, well-drained canned peaches can work. Just be aware the texture and sweetness might differ slightly.
What’s the best way to peel peaches easily?
Blanching peaches in boiling water for 30 seconds, then plunging them into ice water makes peeling a breeze. The skin slips right off without losing the juicy fruit beneath.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may vary a bit but will still be delicious.
How thick should the peach slices be?
Slices about 1/4-inch thick work best—they hold their shape during baking without becoming mushy or drying out.
Can I make the caramel without butter?
Butter adds richness to the caramel and helps create that glossy finish. You can try using coconut oil as a substitute, but the flavor and texture might change.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug from your oven, this Caramel Peach Upside Down Cake Recipe is calling your name. It’s the perfect blend of fruity sweetness, caramel richness, and tender cake with just the right touch of spice. I can’t wait for you to try it and make it a cherished favorite in your kitchen too!
Print
Caramel Peach Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Peach Upside Down Cake is a delightful dessert featuring tender, juicy peaches nestled atop a buttery caramel base, all encased in a fluffy, spiced cake. Perfectly balanced with notes of cinnamon and nutmeg, this cake is an irresistible treat for summer gatherings or a cozy afternoon indulgence.
Ingredients
Caramel Topping
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 4–5 ripe peaches, peeled and sliced
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Make caramel base: In a small saucepan over medium heat, melt the unsalted butter with brown sugar, stirring continuously until smooth and bubbly. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
- Arrange peaches: Place the peeled and sliced peaches over the caramel in a circular, overlapping pattern, creating an attractive base layer for the cake. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. This combination provides the cake’s structure and warm spice notes.
- Cream sugar and eggs: In a separate large bowl, beat the granulated sugar with eggs until the mixture is light and fluffy. Add vanilla extract and mix well to incorporate flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the egg mixture in three parts, alternating with the whole milk. Mix gently until just combined to ensure a tender cake crust.
- Pour batter over peaches: Carefully pour the prepared cake batter over the arranged peaches in the pan, spreading evenly with a spatula to cover the fruit layer fully.
- Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a toothpick into the cake center; it should come out clean without wet batter.
- Cool and invert: Remove the cake from the oven and allow it to cool for 10 minutes. Then, carefully invert the cake onto a serving plate so the caramelized peaches are on top. Let it cool slightly before slicing and serving.
Notes
- Use ripe but firm peaches to avoid mushiness during baking.
- You can substitute brown sugar with dark brown sugar for a deeper caramel flavor.
- Make sure to grease the pan well to help with easy inversion of the cake.
- For an extra moist cake, you can add a tablespoon of sour cream or yogurt to the batter.
- This cake is best served warm or at room temperature, optionally with a scoop of vanilla ice cream.
