Upside-Down Peach Cake: A Sweet Symphony of Caramelized Peaches and Fluffy Vanilla Cake

A Gorgeous Peach and Caramel Cake with a Golden Glaze and a Light, Tender Crumb

Savor the elegance of this Upside-Down Peach Cake, where the beauty of fresh, caramelized peaches takes center stage atop a fluffy and lightly sweetened vanilla cake. The cake begins with a rich layer of homemade caramel that soaks into the juicy peaches as they bake, infusing the cake with deep, buttery sweetness. Beneath this glistening layer is a soft and airy cake flavored with vanilla and yogurt, creating a delightful contrast in both texture and flavor. This dessert is as visually stunning as it is delicious, making it a perfect centerpiece for any occasion.

Why You’ll Love This Recipe

You’ll fall head over heels for this Upside-Down Peach Cake because of its captivating combination of flavors and textures. The caramelized peaches add a beautiful burst of sweetness and a bit of tang, while the vanilla-scented cake is light, tender, and moist. The yogurt adds a subtle tang to balance the sweetness, while the oil keeps the crumb perfectly soft. This recipe is simple to prepare yet yields a show-stopping dessert that feels both homey and elegant. Whether you serve it warm or at room temperature, each bite is a perfect harmony of caramel and fruit.

The Perfect Occasion

This cake is perfect for summer celebrations when peaches are at their peak. It’s an ideal dessert for casual family dinners, garden parties, or weekend brunches. The vibrant appearance and fresh flavors also make it a great choice for birthdays, picnics, or even as a refreshing alternative to heavier desserts during the holidays. Serve it alongside a scoop of vanilla ice cream or whipped cream for an even more indulgent treat.

Decoration Tips

Though this cake is naturally beautiful with its caramelized peach topping, you can elevate its presentation with a few simple touches. Consider brushing the peaches with a light glaze of warm apricot jam for an added shine. Sprinkle some finely chopped fresh mint or a few edible flowers around the edges to bring a touch of color and elegance. For a rustic look, lightly dust the cake with powdered sugar right before serving. If you want to take the presentation up a notch, drizzle some additional caramel sauce over each slice as you serve it. These decorative ideas will complement the cake’s rich, golden appearance and add visual appeal.

For the Caramel:

• 100g sugar
• 80g boiling water
• 1 tablespoon water
• 1 teaspoon lemon juice

1. In a small saucepan, dissolve the sugar with the tablespoon of water and the lemon juice over medium heat. Without stirring, swirl the pan occasionally until the sugar becomes a deep amber color.
2. Once the sugar has caramelized, carefully add the 80g of boiling water, stirring continuously until the caramel fully dissolves and thickens slightly into a syrup. Set aside to cool slightly.

For the Peaches:

• 4 ripe peaches, sliced

1. Peel and slice the peaches into even wedges. Arrange the peach slices in the bottom of a parchment-lined cake pan, creating a decorative pattern if desired. Pour the prepared caramel evenly over the peaches, ensuring they are all coated.

For the Cake Batter:

• 3 eggs
• 140g sugar
• 80g vegetable oil
• 120g plain yogurt
• 1 teaspoon vanilla extract
• 200g all-purpose flour
• 15g baking powder
• Pinch of salt

1. In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. Gradually add the vegetable oil while continuing to whisk.
2. Mix in the yogurt and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
4. Pour the batter over the peaches and caramel in the prepared cake pan. Smooth the top with a spatula.

Baking Instructions:

• Preheat your oven to 180°C (350°F).
• Bake the cake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, allow the cake to cool in the pan for at least 20 minutes before carefully inverting it onto a serving platter.

Enjoy!