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Caramelized Peach Upside-Down Cake

caramelized peach upside-down cake - featured image
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A quick and easy summer dessert featuring thickly sliced peaches caramelized in buttery brown sugar atop a tender, moist cake with a light crumb.

Ingredients

Scale
  • 4 large fresh peaches, peeled, pitted, and sliced thick (about 2 cups)
  • 6 tablespoons unsalted butter, divided
  • 3/4 cup packed brown sugar (dark brown sugar preferred)
  • 1 1/2 cups all-purpose flour (can substitute half with cake flour for lighter cake)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet with 1 tablespoon of the unsalted butter, then sprinkle the brown sugar evenly over the bottom.
  2. Arrange the peach slices over the brown sugar layer in a circular pattern, slightly overlapping.
  3. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a separate large bowl, cream the remaining 5 tablespoons of butter with granulated sugar using a hand or stand mixer on medium speed for about 3 minutes until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in the sour cream and vanilla extract until creamy.
  7. Gradually fold the dry ingredients into the wet mixture using a spatula until just incorporated; do not overmix.
  8. Pour the batter evenly over the peaches in the pan and spread gently with a spatula to cover all fruit.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too fast, tent loosely with foil.
  10. Allow the cake to cool in the pan for 10-15 minutes to let the caramel set.
  11. Invert the cake onto a serving plate carefully using a wide spatula to loosen edges if needed.

Notes

Grease the pan thoroughly to prevent caramel from sticking. Use thick peach slices to hold shape and avoid sogginess. Do not overmix batter to keep cake tender. Tent with foil if browning too quickly. Let cake cool before flipping to avoid sticky mess. For dairy-free, substitute butter with coconut oil and sour cream with dairy-free yogurt. For gluten-free, use almond flour or gluten-free flour blend.

Nutrition

Keywords: caramelized peach cake, upside-down cake, summer dessert, peach dessert, easy cake recipe, buttery caramel, moist cake

Find it online: https://shimmersnack.com/caramelized-peach-upside-down-cake-recipe-easy-perfect-summer-dessert/