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Perfect Caramelized Peach Upside-Down Cake

caramelized peach upside-down cake - featured image
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An elegant yet easy homemade dessert featuring caramelized peaches cooked directly in the pan with a soft, moist cake baked on top. Perfect for both casual treats and special occasions.

Ingredients

Scale
  • 3–4 ripe peaches, peeled and sliced (about 1½ pounds or 680 grams)
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons unsalted butter (45 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup granulated sugar (200 g)
  • ½ cup unsalted butter, softened (115 g)
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract (optional)
  • 1½ cups all-purpose flour (190 g)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk (180 ml) or whole milk with 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel and slice 3-4 ripe peaches into thick wedges about ½ inch thick. Set aside.
  3. In a 9-inch cast-iron skillet, melt 3 tablespoons unsalted butter over medium heat.
  4. Add ½ cup granulated sugar and stir until it dissolves and turns golden amber, about 4-6 minutes. Be careful not to burn it.
  5. Arrange peach slices in a single layer over the caramel, cut side down. Cook for 3-4 minutes until peaches soften slightly and soak up the caramel.
  6. Sprinkle a pinch of salt and 1 teaspoon vanilla extract over the peaches. Remove skillet from heat.
  7. In a mixing bowl, cream ½ cup softened butter with 1 cup sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  8. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon almond extract if using.
  9. In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  10. Add the dry ingredients to the wet ingredients in three batches, alternating with ¾ cup buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined; do not overmix.
  11. Pour the batter evenly over the caramelized peaches in the skillet and smooth the top gently with a spatula.
  12. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean but moist and edges pull away slightly from the skillet.
  13. Let the cake cool in the skillet on a wire rack for 10-15 minutes.
  14. Run a knife around the edges to loosen the cake, then place a large serving plate over the skillet and carefully invert the cake onto the plate so the caramelized peaches are on top.
  15. If caramel sticks to the pan while flipping, gently warm the skillet on low heat for a few seconds to loosen before inverting.

Notes

Use ripe but firm peaches to avoid mushy topping. Watch caramel carefully to avoid burning. Let cake cool before flipping to keep caramel glossy and prevent tearing. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and buttermilk with almond or oat milk plus acid. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: caramelized peach cake, upside-down cake, easy dessert, homemade cake, peach dessert, summer cake, caramel dessert

Find it online: https://cooksyla.com/perfect-caramelized-peach-upside-down-cake-recipe-easy-homemade-dessert/