Peach Upside-Down Cake
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound/114 grams unsalted butter, softened, plus more for greasing the pan
- 3large, ripe peaches
- 1¼cup/250 grams sugar
- 1cup/128 grams flour
- ¾teaspoon baking powder
- ¼teaspoon ground nutmeg
- 3eggs
- ¾cup crème fraîche
Nutritional analysis per serving (8 servings)
358 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 6 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Step 2
Pit the peaches and cut into slices about ½-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Step 3
Combine ½ cup/100 grams of the sugar with ¼ cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- Step 4
In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- Step 5
In another medium bowl, beat together the butter and remaining ¾ cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Step 6
Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
- Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Private Notes
Comments
I added a pinch of salt to the batter. If you arrange the peaches (I used 2 peaches), then scatter a handful or two of blueberries over them before adding the caramel, it comes out gorgeous, with the peaches arrayed against a purple background.
I just made this and it turned out beautifully. I did use a 9-inch cake pan instead of the pie pan listed in the recipe. It was finished baking in 35 minutes; it flipped out easily. I'm not sure why some people are using springform pans; it wouldn't seem helpful and it's not necessary. For novice caramel makers: it takes a while for the sugar to turn amber but once it starts, it turns quickly. Have the peaches in the pan and pour the caramel in immediately.
If you haven't made caramel before, I highly recommend researching how to do it (just Google it) because you cannot make it correctly from these instructions, which assume you already know what to do. (For example, you should not stir it while you are cooking it.) My first effort was a complete disaster as all the sugar recrystalized. My second effort also didn't work as I panicked that it was going to burn and I stopped too soon, and basically poured sugar water on the fruit.
I wasn’t happy with the way it turned out the first time I made it - I made the caramel too dark and it was overpowering. I tried it again with a very light caramel - I pulled it off at a light amber color - and the cake was everything I had hoped for.
Delicious - I ate almost half the cake by myself! I just wish that I had used the 3/4 cup of sugar for the caramel like others recommended. The cake would have been even better with more sauce, a touch of almond extract or vanilla bean and bourbon whipped cream on top.
Delicious - I ate almost half the cake by myself! I just wish that I had used the 3/4 cup of sugar for the caramel like others recommended. The cake would have been even better with more sauce, a touch of almond extract or vanilla