Go Back

Caramel Peach Upside Down Cake

Delightful cake featuring buttery caramel and juicy peaches, perfect for gatherings or as a family dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Topping
  • 4 pieces ripe peaches, sliced Select ripe but firm peaches for best texture.
  • 1 cup sugar
  • 1/2 cup unsalted butter Using unsalted butter prevents the sugar from becoming too salty.
For the Cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a 9-inch round cake pan, melt butter over low heat. Once melted, sprinkle sugar evenly over the bottom and layer the sliced peaches on top.
Baking the Cake
  1. In a mixing bowl, combine flour, baking powder, and salt. In another bowl, whisk together eggs, milk, and vanilla extract. Gradually add dry ingredients into the wet mixture, stirring until just combined.
  2. Pour the batter over the peaches in the prepared pan, spreading it out evenly.
  3. Bake in the preheated oven for about 30 minutes or until golden brown.
Serving
  1. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm with a scoop of vanilla ice cream if desired.

Notes

Store covered tightly with plastic wrap in the fridge for up to 3-4 days. For longer storage, wrap slices individually and freeze for up to 3 months. Thaw in the fridge and reheat slices in the oven at 350°F (175°C) for about 10 minutes before serving.