Peach Caramel Upside-Down Cake – A Fruity and Decadent Treat for Summer Evenings

This Peach Caramel Upside-Down Cake is a beautiful fusion of tender, sweet peaches and rich homemade caramel, all baked into a soft and fluffy cake. The combination of juicy peaches with golden caramel creates a dessert that is as delicious as it is visually stunning. The cake itself is moist and airy, thanks to a simple batter that comes together quickly, and when you flip it over after baking, you’re greeted with a gorgeous layer of caramelized peaches. It’s the perfect summer dessert to impress your family or guests with its elegant presentation and irresistible flavor.

Why You’ll Love This:

You’ll love how this upside-down cake transforms simple ingredients into a stunning dessert that’s full of flavor and texture. The juicy, ripe peaches caramelize beautifully in the homemade butter and sugar caramel, creating a soft and sweet topping that contrasts perfectly with the tender cake underneath. The addition of cornstarch in the batter makes the cake light and fluffy, while the milk and oil keep it moist. This cake isn’t just easy to make; it’s also a showstopper when served, making it perfect for both casual gatherings and special occasions. The combination of fruit and caramel makes this a dessert that feels indulgent but also fresh and summery.

Perfect Occasion:

This peach caramel upside-down cake is ideal for summertime celebrations, whether it’s a barbecue, a picnic, or a casual weekend gathering. The bright peaches make it a beautiful choice for dessert tables at brunches or birthday parties, while the warm caramel flavor makes it suitable for late summer or early fall events. It’s also a great dessert for family dinners, where the comforting flavors of fruit and cake will satisfy everyone at the table. Pair it with a scoop of vanilla ice cream for an extra indulgent treat.

Decoration Tips:

For an even more elegant presentation, consider garnishing the top of the cake (after flipping) with a light dusting of powdered sugar for a soft, sweet finish. You can also drizzle a bit of extra caramel sauce over the peaches for a glossy, luxurious look. If you want to add a pop of color, try garnishing the plate with fresh mint leaves or small edible flowers. To elevate the summer feel, serve the cake with a dollop of whipped cream or a scoop of vanilla or peach ice cream on the side, making it the perfect warm-weather dessert.

Ingredients:

For the Peaches and Caramel:

• 4-5 medium peaches, sliced (3-4 halved for the base, 1 diced for topping)
• 1/2 cup granulated sugar
• 1 tablespoon water
• 3 tablespoons butter
• 2 tablespoons heavy cream

For the Cake:

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• 1/2 cup milk

Instructions:

1. Prepare the Pan: Line an 8-inch round cake pan with parchment paper and lightly grease the sides. Preheat your oven to 375°F (190°C).
2. Prepare the Peaches: Slice 3-4 peaches in half and place them face down on the bottom of the prepared baking pan. Depending on the size of your peaches and pan, you may need more or fewer peaches to cover the base. Dice another peach into small cubes and set aside for later use.
3. Make the Caramel: In a saucepan, combine the sugar and water. Stir to evenly distribute the sugar, then cook over medium heat without stirring. Swirl the pan gently every minute or so until the sugar melts and turns into a golden amber color, about 5-7 minutes. Once the caramel reaches the desired color, remove from heat and carefully whisk in the butter (it will bubble vigorously). Once the butter is melted, add the heavy cream and stir until fully combined and smooth.
4. Caramel and Peach Layer: Immediately pour the caramel over the peach halves in the pan, spreading it evenly. Set aside while you prepare the cake batter.
5. Prepare the Cake Batter: In a large bowl, whisk the eggs and sugar together until the mixture turns light and fluffy. This step helps incorporate air into the batter, making the cake light. Add the oil and milk, mixing until fully combined.
6. Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and baking powder. Gently fold the dry ingredients into the wet mixture, being careful not to overmix to keep the batter light and airy.
7. Assemble and Bake: Pour the cake batter over the caramel and peaches, spreading it evenly to cover the peaches. Sprinkle the diced peaches you set aside earlier on top of the batter. Place the cake in the oven and bake for 30-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Cool and Flip: Let the cake cool completely in the pan. Once cooled, run a knife around the edges of the pan to loosen the cake. Place a serving plate on top of the cake and carefully flip the cake over to release it from the pan. Peel off the parchment paper to reveal the caramelized peach topping.
9. Serve: For the best presentation, let the cake cool completely before flipping. Serve it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Enjoy your peach caramel upside-down cake, a perfect blend of caramel sweetness and fresh, summery peaches in every bite!