This Peach Upside-Down Cake presents a beautiful arrangement of fresh peaches caramelized to perfection under a light and fluffy cake base. The caramel infuses the peaches with a deep, rich flavor that complements the moist cake, creating a delightful contrast in both texture and taste. This dessert not only tastes divine but also looks stunning when served, with its golden caramel and vibrant peach hues.
Why You’ll Love This:
The cake is a perfect combination of simplicity and elegance. The sweetness of the caramelized peaches paired with the light, airy texture of the cake offers a refreshing treat ideal for warm weather. This cake isn’t overly sweet, allowing the natural flavor of the peaches to shine through, which is enhanced by the homemade whipped cream topping that adds a creamy, luxurious finish.
Perfect Occasion:
This Peach Upside-Down Cake is perfect for summer picnics, family reunions, or any gathering where you want to impress with a seasonal dessert. It’s also a wonderful choice for afternoon tea or a comforting dessert after a family meal. The cake is sure to be a crowd-pleaser with its eye-catching appearance and delightful flavors.
Decoration Tips:
Once the cake is inverted and served, garnish with fresh peach slices and mint leaves for an added touch of elegance. The fresh peach slices will echo the ingredients inside, while the mint provides a color contrast and a hint of freshness. Serve each slice with a generous dollop of the homemade whipped cream, and perhaps a light sprinkle of cinnamon or nutmeg for a warm, spicy note that complements the peaches.
Ingredients:
- For the Cake:
- Cooking spray, for greasing
- 2-3 peaches, pitted and thinly sliced
- 1 3/4 cups granulated sugar, divided
- 1/2 cup light brown sugar
- 1/2 cup canola oil
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon each baking soda and baking powder
- For the Caramel:
- ¾ cup granulated sugar
- 2 tablespoons water
- For the Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- A dash of salt
Instructions:
- Prepare the Cake Pan:
- Preheat your oven to 350°F. Grease and line a 9-inch high-sided cake pan with parchment paper. Arrange the peach slices in concentric circles at the bottom.
- Make the Caramel:
- In a saucepan, heat ¾ cup sugar with water over medium-high until amber in color, about 6 minutes. Pour evenly over the peach slices.
- Mix the Cake Batter:
- Whisk 1 cup granulated sugar, brown sugar, oil, melted butter, and eggs in a large bowl until smooth. Stir in buttermilk and vanilla. Gently fold in flour, salt, baking soda, and baking powder just until combined. Pour the batter over the caramel-coated peaches.
- Bake:
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes, then invert onto a serving plate, removing the parchment.
- Prepare Whipped Cream:
- In a chilled bowl, beat heavy cream, powdered sugar, vanilla, and a dash of salt until soft peaks form.
Enjoy this lush Peach Upside-Down Cake with its creamy homemade whipped cream topping—a refreshing and picturesque dessert perfect for any summer celebration!
