Savor the irresistible charm of our Luscious Caramel Peach Upside-Down Cake, where the natural sweetness of peaches melds beautifully with a velvety caramel sauce. This cake features a layer of fresh, caramelized peaches at the bottom, topped with a moist, cinnamon-infused cake that is completely vegan—free from eggs and dairy. The warm spices and the rich caramel make this cake a comforting treat, perfect to enjoy while peaches are in season.
Why You’ll Love This:
- Vegan Friendly: Crafted without any animal products, this cake is a delightful treat that everyone can enjoy.
- Seasonal Freshness: Utilizing fresh peaches, this cake captures the essence of the harvest in a spectacularly sweet and tangy way.
- Aromatic Spice Blend: The hint of cinnamon not only adds warmth but also complements the peaches, enhancing the overall flavor profile.
Perfect Occasion: This upside-down cake is perfect for late summer gatherings, brunches, or as a festive dessert in vegan and non-vegan settings alike. It’s a great choice for celebrations, especially when you want to highlight seasonal fruits in a spectacular dessert form.
Decoration Tips:
- Serving Suggestions: Best enjoyed warm, pair this cake with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream to add a creamy texture.
- Garnish with Fresh Mint: A few leaves of fresh mint can add a refreshing note and a splash of color.
- Dust with Cinnamon: A light dusting of cinnamon on the whipped cream or ice cream can tie the flavors together beautifully.
Ingredients:
- Caramel Layer:
- 150g cane sugar or castor sugar
- 3-4 tablespoons water
- Peach Layer:
- 2-3 underripe peaches, blanched and peeled
- Cinnamon Cake:
- 200ml unsweetened almond milk (or any plain plant milk)
- 1 tbsp white vinegar (or lemon juice)
- 80ml vegetable or sunflower oil
- 170g cane sugar or castor sugar
- 1 tsp pure vanilla extract
- 1 ½ tsp baking powder
- 2 tsps cinnamon powder
- ¼ tsp salt
- 200g all-purpose flour
- Prepare the Pan:
- Grease an 8-inch cake tin with oil and line with parchment if desired. Preheat the oven to 350°F (175°C).
- Layer the Peaches:
- Arrange the blanched, peeled, and sliced peaches at the bottom of the cake tin.
- Make the Caramel:
- In a pot, melt the sugar over medium heat until it starts to caramelize. Stir to a golden brown color, add water carefully, and stir until smooth. Pour the caramel over the peaches.
- Combine the Cake Ingredients:
- In a bowl, mix warm almond milk with vinegar and let sit for 5 minutes. Add sugar, oil, and vanilla, stirring until the sugar dissolves. Combine the dry ingredients (flour, baking powder, cinnamon, salt) and mix into the wet ingredients until smooth.
- Bake the Cake:
- Pour the batter over the peach and caramel layer. Place the cake pan on a baking tray to catch any spills. Bake for 40-45 minutes or until the cake is firm to the touch.
- Cool and Unmold:
- Let the cake cool in the pan for 30 minutes. Run a knife around the edges, then invert onto a serving plate. Tap to release the cake.
Serve this luscious caramel peach upside-down cake warm or at room temperature, accompanied by whipped cream or vanilla ice cream for a delightful treat that’s sure to please any crowd!
