During stone-fruit season, I am at my happiest! The ultimate summer salad or grilled pork chops with peach salsa are just a couple of dishes I make to make use of summer fruit. Using peaches as my inspiration, I made this super-easy, incredibly delicious peach upside-down cake that can be used for a shower or party but is still easy enough to have for snacking on any day. You can make it by following these instructions.
Cook a skillet of brown sugar and butter to make a syrup. Once the peaches are sliced, add them to the pan and cook just long enough so that their juices are released. Bake the cake in the pan after the peach mixture has been poured into an even ultimate layer cakes.
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You can have the lightest, fluffiest cake by using cake flour, which contains less protein and gluten than all-purpose flour. Chocolate cake is richer and deeper in flavor thanks to the butter and buttermilk, while the generous amount of nutmeg adds a richness and complements the caramelized peaches. This dessert is lightly sweetened and perfect for any time of day – even for father day!
Frequently Asked Questions
There is no need to use fresh peaches in this recipe. It is also possible to use canned peaches or frozen peaches!
The peach upside-down cake should be inverted immediately after baking. Once the peaches are taken out of the oven, let them sit for no more than five minutes, as the sugar will harden quickly. Replace any peaches that stick to the pan with the peaches on top of the cake if they stick to it. Once the cake has cooled, let it sit for at least 15 minutes before serving. Served warm, at room temperature, or chilled straight from the fridge, you can enjoy it in three ways.
In addition to peach, upside-down cake is available in a variety of delicious flavors. Classic pineapple cake, whether cast-iron skillet or mini versions, is always a hit with guests. Plum cakes are perfect for summer, but when the weather cools, flipping cakes is still fun! This gorgeous upside-down cake combines gingerbread with winter pears.
Besides storing peach upside down cake on the countertop, you can also store it in the refrigerator for 2-3 days. You’ll notice that your caramelized topping becomes soggy after three days.
Despite not having frozen this cake before, I expect it would be fine. Putting the already cooled cake in the freezer for flash freezing would be a great idea. Removing the cake from the freezer, wrapping it in plastic wrap and then again in aluminum foil is a good idea once it has been mostly frozen. Once frozen, store for up to one month. In order to prevent the caramelized topping from sticking to the plastic wrap, it will be necessary to flash freeze it.
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For The Cake
- 1 large Egg
- 1/3 cup Honey
- 1/2 teaspoon Kosher salt
- 1/4 cup Granulated sugar
- 2/3 cups All-purpose flour
- 1/8 teaspoon Baking soda
- 3 tablespoons Unsalted butter
- 1 3/4 teaspoons Baking powder
- 2/3 cups Whole wheat pastry flour
- 1 1/2 teaspoons Pure vanilla extract
- 1/4 cup plus 2 tablespoons Almond milk
For The Topping
- 1 cup Fresh raspberries
- 1/2 teaspoon Ground ginger
- 4 tablespoons Unsalted butter
- 1/2 cup Coconut sugar packed
- 2 large Ripe peaches peeled pitted
- Set the oven to 350 degrees F and place the rack in the center of the oven. Prepare a 9-inch round cake pan by lightly spraying it with nonstick cooking spray. The topping is made by melting butter over medium low heat in a small saucepan.
- Incorporate the butter with the coconut sugar and ginger after about 2 to 3 minutes by stirring until smooth. There will be a lot of thick batter in the batter, like melted caramel. Immediately remove from the heat. When the sugar and butter separate as they cool, stir them back together (a little separation is fine).
- Apply the mixture evenly to the prepared pan, allowing it to stretch all the way to the edges. Once the caramel had cooled enough, I gently pressed it with my fingers using the back of a spoon. Spread the caramel on top of the peaches and raspberries.
- The cake is made by beating butter and sugar until smooth and creamy in a large mixing bowl. Stopping to scrape down the bowl as necessary, mix together the honey, egg, salt, baking powder, baking soda, and vanilla until fully combined.
- Mix on medium speed while adding the whole wheat pastry flour, almond milk, then all-purpose flour, making sure you incorporate the ingredients completely between additions and scrape down the bowl as necessary. Mix the final bit of flour very briefly after it has been added, just until smooth.
- Be careful not to overbeat. There will be a lot of thick batter in the batter.
On top of the fruit, spread the batter until it reaches the edges of the pan. Despite the thin appearance, the cake will rise during baking.
- The cake should be baked for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean. You will feel the cake spring back when you touch its top. 10 minutes after the cake is put into the pan, place it on a wire rack and let it cool.
- Then invert the cake onto a plate after running a sharp knife along the edge of the pan to release it from the pan. Lift the pan gently away from the plate after letting it rest upside down for a minute. The plate should be allowed to cool for another 10 minutes. If you prefer it warm or room temperature, enjoy it.
In an airtight container, leftovers can be stored for up to five days in the refrigerator or frozen for up to two months. Place the frozen food in the refrigerator overnight to thaw.
Amount Per Serving: Calories: 323Total Fat: 11gSaturated Fat: 7gCholesterol: 50mgSodium: 123mgCarbohydrates: 54gFiber: 4gSugar: 33gProtein: 4g