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
Scale
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.
