Peach Upside Down Cake
This cake is the perfect way to take advantage of summer peaches! Fresh peaches caramelized with cinnamon and brown sugar on top of a light, moist cake will wow the guests at your next gathering.
Prep Time: 15 minutes
Cook Time: 45 minutes (plus 1 hour for cooling)
Total Time: 2 hours
Yield: One 9 - inch cake
Ingredients
2 large yellow peaches
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1/3 cup whole milk
1/3 cup plain full fat Greek yogurt
1 1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
Instructions
Pre-heat oven to 350 °F and prep a 9-inch spring form pan by coating the sides and bottom of the pan in butter or cooking spray then cutting out a circular piece of parchment paper to fit the bottom of the pan and placing it over the coated surface.
Take your peaches and gently wash and dry them, keeping the skin on and in tact, then pit and thinly slice. Do this by running your knife along the seam around the outside of the peach then twist to pull the two halves apart; use your knife to pry the pit out then take both halves and cut into thin, even slices. Place the peaches on the parchment paper lined pan in the design of your choosing; I like to start on the outer circle and place them slightly overlapped, then repeat for the inner circle so the end result is a spiral design. Sprinkle about a teaspoon of brown sugar and a pinch of cinnamon over the peaches then set the pan aside while you make the cake batter. I usually have a few slices left over after I fill my pan; to give the cake an extra boost of peachy flavor I’ll crush the remainder of the peach to release about a teaspoon of juice that I add to the batter. If you’d like to include this step, add it alongside the vanilla in step 5 below.
In a small mixing bowl, whisk together the dry ingredients (flour, salt, baking powder, baking soda and cinnamon) then set aside.
In a stand mixer fixed with a paddle attachment or with a hand mixer, beat butter and both sugars until smooth and creamy, about 3 minutes on medium-high speed.
Once butter and sugar are light and fluffy, add vanilla extract and mix well. Then add eggs, one at a time, mixing after each addition before adding the sour cream and mixing until everything is incorporated.
Add half of the dry ingredient mixture to the batter and half of the milk; mix on low until just combined then add remaining dry ingredients and milk. Beat until incorporated, but don’t over mix.
Pour the batter into the pan over the peach design and gently spread the batter out to the edges of the spring form.
Bake the cake at 350 °F for 35-40 minutes or until golden brown and the center is set (doesn’t jiggle if you move the pan, and a toothpick comes out clean).
Cool the cake for about an hour. To remove it from the pan, gently run a knife around the perimeter to release the cake from the spring form, then take the outer ring of the pan off. Flip the cake upside down onto the serving piece of your choosing, then gently pull the bottom of the spring form pan off (carefully! so you don’t disrupt your peach design).
Slice and enjoy!
Tips & Tricks
Choose peaches that are still slightly firm, not mushy. This will help them hold their shape when slicing and baking.
If you don’t have a spring form pan that’s okay - you can certainly make this cake in a regular 9-inch cake pan, it will still be delicious! You’ll just want to prep the pan the same way; greased well and with parchment paper so when you flip it over it releases easily.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~250 kcal
Protein: ~3.5 g
Total Fat: ~9.5 g
Carbohydrates: ~38 g