As peach season draws to a close, there’s no better way to celebrate than with a delectable Upside-Down Peach Cake. This dessert captures the essence of ripe peaches in a beautifully caramelized display that’s not only a treat for the palate but also for the eyes. Originally made with canned peaches during my adolescent years, this recipe is versatile enough to substitute peaches with apples or pears, adapting to whatever the season offers. The cake is moist and fluffy, with a hint of citrus zest and vanilla, making it a perfect end to any meal.
Why You’ll Love This
This Upside-Down Peach Cake is truly a seasonal delight, offering a perfect balance of sweet caramelized fruit and a tender, airy cake. The caramel seeps into the cake during baking, providing a rich flavor and stunningly moist texture. It’s an excellent way to make use of the season’s last peaches, ensuring they are celebrated in a spectacular fashion. Serving it warm with ice cream or whipped cream only enhances its decadence, making it a dessert that’s bound to impress.
Perfect Occasion
This cake is ideal for late-summer gatherings, family dinners, or even as a special treat to enjoy with coffee on a lazy weekend afternoon. It’s also a fabulous dessert option for seasonal parties or as a comforting treat to brighten up a chilly early autumn evening. Its warmth and richness make it suitable for both casual and formal occasions.
Decoration Tips
Once inverted, the top of the cake will feature a lovely pattern of caramelized peaches, which is beautiful on its own. To add a touch of elegance, you can garnish with fresh mint leaves or a light dusting of powdered sugar. For a little extra decadence, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Ingredients:
- 2-3 peaches, peeled and sliced thinly
- 150 grams of sugar for caramel
- 70 grams of softened butter (or 60 ml of oil as a substitute)
- 200 grams of sugar for the cake
- 2 eggs
- Zest of 1/2 a lemon or orange
- 1 teaspoon of vanilla essence
- 260 grams of self-raising flour (or 260 grams of all-purpose flour + 3 teaspoons of baking powder)
- 200 ml of milk
Instructions:
- Caramelize 150 grams of sugar in a 22-23 cm cake pan over medium-low heat, gradually adding sugar and swirling the pan until golden. Arrange peach slices over the caramel and dot with small pieces of butter.
- In a bowl, cream together 70 grams of butter and 200 grams of sugar. Add eggs one at a time, beating well after each addition. Mix in the citrus zest and vanilla essence.
- Alternately add the flour and milk to the butter mixture, starting and ending with the flour.
- Pour the batter over the peaches in the caramelized pan.
- Bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) for about 45 minutes, or until a tester comes out clean.
- Invert the cake while still warm to prevent sticking and serve warm with ice cream or whipped cream for an extra indulgent treat.
Enjoy this heavenly Upside-Down Peach Cake, a wonderful way to savor the flavor of peaches and celebrate the changing seasons!
