Peach Upside Down Cake

By 4 m read

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

It’s August. The days are long and the sun is shining bright. And peaches are in season. That means it’s time to make a Peach Upside Down Cake!

 

On a hot day, biting into a ripe peach with the juices running down your arm, is the epitome of summer. This time of year, peaches are at peak ripeness and sweetness.

 

While I don’t necessarily eat much cake in the summer months, a cake with fruit is a different story altogether. Whether it’s my Berry Chantilly Cake, Peach Shortcake, or this Peach Upside Down Cake, I’ve got you covered for summertime cakes.

 

This dessert is really easy to make and you’ll be slicing up a big piece within the hour.

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients

Cake

  • 6 Tbsp butter, at room temperature
  • 3/4 c granulated sugar
  • 1 c cake flour (or all-purpose flour), sifted
  • 1 tsp baking powder
  • 2 eggs, at room temperature
  • 1/2 c whole milk
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg

Peaches and Simple Syrup

  • 2-3 ripe freestone or cling-free peaches, sliced into thin wedges
  • 1/2 c dark brown sugar, packed
  • 1/2 c water

Topping

How To Make Peach Upside Down Cake

First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened. Let cool a few minutes.

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Preheat oven to 350°F. Using a KitchenAid stand mixer with flat beater attachment, cream butter and sugar for five minutes. Then, add eggs one at a time until incorporated, then vanilla, then milk.

 

In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.

 

Grease an 8″ round pan with butter. Lay peaches in the bottom of the pan in a spiral design.

Peach Upside Down Cake (Photo by Viana Boenzli)
The middle didn’t want to spiral… (Photo by Viana Boenzli)

Next, pour simple syrup over the peaches.

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Let cool for 10 minutes before inverting onto a serving plate. Serve warm with homemade whipped cream.

Peach Upside Down Cake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Love desserts? Check out a few more of our delicious recipes now!

 

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Peach Upside Down Cake (Photo by Viana Boenzli)

Peach Upside Down Cake

It's August. The days are long and the sun is shining bright. And peaches are in season. That means it's time to make a Peach Upside Down Cake!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8

Ingredients
  

Cake

  • 6 Tbsp butter, at room temperature
  • 3/4 c granulated sugar
  • 1 c cake flour (or all-purpose flour), sifted
  • 1 tsp baking powder
  • 2 large eggs, at room temperature
  • 1/2 c whole milk
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg

Peaches and Simple Syrup

  • 2-3 ripe freestone or cling-free peaches, sliced into thin wedges
  • 1/2 c dark brown sugar, packed
  • 1/2 c water

Topping

  • Homemade whipped cream

Instructions
 

  • First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened. Let cool a few minutes.
  • Preheat oven to 350°F.
  • Using a KitchenAid stand mixer with flat beater attachment, cream butter and sugar for five minutes. 
  • Then, add eggs one at a time until incorporated, then vanilla, then milk.
  • In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.
  • Grease an 8″ round pan with butter. Lay peaches in the bottom of the pan in a spiral design.
  • Next, pour simple syrup over the peaches.
  • Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool for 10 minutes before inverting into serving plate. Serve warm with homemade whipped cream.

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