There’s just something magical about caramel and peaches coming together in one dreamy dessert. My Caramel Peach Upside Down Cake is the kind of spectacular treat that turns even an ordinary day into a celebration. Imagine buttery caramel mingling with juicy peaches, all nestled beneath a tender, vanilla-infused cake—each bite is pure summer nostalgia with a sweet golden crown. Whether you’re baking for a backyard gathering or surprising your loved ones on a lazy Sunday afternoon, this recipe captures sunshine and sweetness in every slice.
Ingredients You’ll Need
The charm of this Caramel Peach Upside Down Cake lies in its simplicity: every ingredient plays a starring role, bringing out luscious texture and lively flavors. Don’t skip anything—each element, from ripe peaches to the touch of vanilla, ensures the cake emerges with irresistible appeal, gorgeous color, and a touch of old-fashioned comfort.
- Unsalted butter (1/4 cup for caramel + 1/2 cup for batter): Creates rich, silky caramel and keeps the cake moist and tender.
- Brown sugar (1/2 cup): Adds deep caramel notes and beautiful color to the upside-down topping.
- Ripe peaches (3–4, peeled and sliced): The star fruit, giving juicy bursts of flavor and a sunny presentation—use fresh, canned, or frozen as needed.
- All-purpose flour (1 1/2 cups): Gives the cake sturdy but soft structure, perfect for holding all the goodness beneath.
- Baking powder (1 1/2 teaspoons): Ensures the cake rises light and fluffy, balancing the dense caramel layer.
- Salt (1/2 teaspoon): Boosts flavors and balances the sweetness throughout the cake.
- Granulated sugar (3/4 cup): Creams beautifully into the batter, creating a light, melt-in-your-mouth crumb.
- Eggs (2 large): Bind everything together while adding richness.
- Vanilla extract (1 teaspoon): Infuses the cake with delicate, aromatic warmth—don’t skip it!
- Sour cream (1/2 cup): Brings moisture and a gentle tang for perfect crumb and flavor complexity.
- Whole milk (1/4 cup): Keeps the cake tender and helps blend the wet ingredients smoothly.
How to Make Caramel Peach Upside Down Cake
Step 1: Prepare the Caramel Peach Layer
Start by preheating your oven to 350°F (175°C). Place 1/4 cup of unsalted butter in a 9-inch round cake pan and melt it either on the stovetop over low heat or directly in the oven. Once melted, sprinkle the brown sugar evenly over the butter, forming a sticky, luscious canvas. Arrange the sliced peaches in an elegant circular pattern right on top—this will become the magnificent top of your Caramel Peach Upside Down Cake when you flip it over.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Give these a quick but thorough stir to evenly distribute the leavening and salt, ensuring that every bite of your cake is impeccably tender and flavorful.
Step 3: Make the Cake Batter
In a large mixing bowl, cream together the softened 1/2 cup unsalted butter and granulated sugar until the mixture turns light and fluffy—this will take about 3 minutes with an electric mixer. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the fragrant vanilla extract, filling your kitchen with that wonderful bakery aroma!
Step 4: Bring It All Together
To your wet ingredients, add in the sour cream and whole milk, mixing just until the batter is nice and smooth. The sour cream not only adds richness but also keeps the Caramel Peach Upside Down Cake perfectly moist. Gradually add the dry mixture, stirring until just combined. Take care not to over-mix—the secret to a soft cake is a gentle hand at this stage!
Step 5: Assemble and Bake
Carefully spoon your prepared batter over the arranged peaches and caramel in the cake pan, gently spreading it into an even layer so the fruit stays undisturbed. Bake for 40 to 45 minutes, or until a toothpick poked into the center comes out clean and the top is golden and springy.
Step 6: Cool and Unmold
Once your cake is done, let it cool in the pan for about 10 to 15 minutes. Run a knife along the edge to loosen, then place a serving platter on top and confidently invert—the moment of upside-down magic as the caramel peaches become the show-stopping top of your cake. Allow it to cool slightly before slicing and serving.
How to Serve Caramel Peach Upside Down Cake
Garnishes
Take your Caramel Peach Upside Down Cake over the top with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. Fresh mint leaves or a sprinkle of toasted almonds can also add contrast, both visually and flavor-wise.
Side Dishes
Pair warm slices with a simple fruit salad or a cool glass of lightly sweetened iced tea. If you’re planning a brunch spread, this cake also shines alongside other seasonal fruits, creamy yogurt parfaits, or even a savory hash for balance.
Creative Ways to Present
Make dessert extra special by baking the batter in individual ramekins for personal-sized upside down cakes, or serve with a drizzle of salted caramel sauce and a scattering of fresh berries. For potlucks, you can even bake mini squares and serve them on a wooden platter for a rustic, picnic-ready treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Caramel Peach Upside Down Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days, or refrigerate for up to four days. The caramel peach layer will keep the cake moist and luscious, making it easy to enjoy a slice or two over several days.
Freezing
For longer storage, wrap individual slices tightly and place them in a freezer-safe bag or container. The cake freezes beautifully, retaining its texture and fruity caramel flavor for up to two months. Simply thaw at room temperature before serving.
Reheating
To revive the gooey caramel goodness, gently warm slices in the microwave for about 10 to 20 seconds, or in a low oven. This brings back the melt-in-your-mouth texture and makes the flavors pop as if freshly baked.
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely! If fresh peaches aren’t in season, canned or frozen peaches work wonderfully in this Caramel Peach Upside Down Cake. Just make sure to drain them well (especially canned peaches) or thaw and blot dry (for frozen peaches) to prevent excess moisture from softening the cake too much.
Why did my cake stick to the pan when I inverted it?
It’s important to let the cake cool for 10 to 15 minutes before inverting and to run a knife around the edge to release any sticky caramel. If it does stick a little, you can patch any wayward peaches back on top—trust me, it’s just as delicious and even more rustic!
Can I make Caramel Peach Upside Down Cake ahead of time for a party?
Yes, this cake can easily be made a day ahead. In fact, a little resting time allows the flavors to meld beautifully, and it stays moist for days. Just be sure to store it properly and, if you like, reheat just before serving for that warm-caramel effect.
What’s the best way to peel peaches?
For smooth and easy peach slices, bring a pot of water to a boil and dip the peaches in for 30 seconds, then plunge them into ice water. The skins will slip off easily, leaving you with perfect fruit for your Caramel Peach Upside Down Cake.
Can I substitute Greek yogurt for sour cream?
Yes, plain full-fat Greek yogurt is a great swap for sour cream in this recipe. It gives a similar moisture and a slight tang, so your cake will stay tender and flavorful.
Final Thoughts
There’s genuine joy in slicing into a homemade Caramel Peach Upside Down Cake—the color, aroma, and flavor are simply irresistible. It’s a lovingly simple dessert with showstopping results every time. Give it a try, and don’t be surprised if this cake becomes a treasured favorite in your kitchen, too!
Print
Caramel Peach Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of caramelized peaches and buttery cake with this scrumptious Caramel Peach Upside Down Cake. Perfect for summer gatherings or a cozy dessert at home, this treat is sure to impress!
Ingredients
For the Peach Layer:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 3–4 ripe peaches (peeled and sliced)
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the pan: Melt 1/4 cup butter in a 9-inch round cake pan, sprinkle brown sugar, and arrange peach slices.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Prepare the batter: Cream butter and sugar, add eggs and vanilla, then mix in sour cream and milk. Gradually add dry ingredients and combine.
- Layer the batter: Spoon batter over peaches and bake for 40–45 minutes.
- Cool and serve: Let the cake cool, invert onto a plate, and serve warm.
Notes
- You can use canned or frozen peaches if fresh aren’t available—just drain them well.
- Serve warm with whipped cream or vanilla ice cream for an extra treat.
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