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caramelized peach upside down cake

Caramelized Peach Upside Down Cake

This Caramelized Peach Upside Down Cake has a lovely dense sponge topped with caramelized sugar and fresh juicy peaches. The whipped batter creates a sweet aerated cake while the the almond extract adds a slight bitterness. The sponge of the cake is complemented by the caramelized sugar and juicy bite of the fresh peaches. All of these elements come together to create a stunning cake which is much simpler to create than it looks.
5 from 7 votes
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Course: Dessert
Cuisine: American
Keyword: almond, cake, caramel, peach, peaches
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 269kcal
Author: Anneke Silva

Equipment

  • Kitchen Aid Mixer
  • Spatula
  • 9 inch Springform Pan
  • Parchment Paper
  • Small pan

Ingredients

  • ½ cup unsalted butter at room temperature, plus more for the pan
  • 1 1/2 cups sugar
  • 5 peaches pitted and cut into 6 wedges each
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 Tsp vanilla extract
  • 2 Tsp almond extract or 1 tsp extract, 1 tsp Almond Cream liquor
  • 3/4 cup milk
US Customary - Metric

Instructions

  • Preheat the oven to 350 F. Line the bottom of your springform with parchment paper and lightly butter your spring form.
    Preheat the oven to 350 F. Line the bottom of your springform with parchment paper and lightly butter your spring form.
  • Melt 1 tbsp of butter in a pan over medium heat then add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, approximately 10 minutes then remove from the heat.
    Melt 1 tbsp of butter in a pan over medium heat then add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, approximately 10 minutes then remove from the heat.
  • Pour the mixture into the prepared pan and tilt to coat the bottom.
    Pour the mixture into the prepared pan and tilt to coat the bottom.
  • Remove the pits and slice the peaches into sixths then arrange the wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. I like to start at the outside with the peaches facing in one direction, then move inside, turning them to the other direction for aesthetic effect.
    Remove the pits and slice the peaches into sixths then arrange the wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. I like to start at the outside with the peaches facing in one direction, then move inside, turning them to the other direction for aesthetic effect.
  • Next, combine your flour, baking powder and salt and set aside.
  • Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition then beat in the vanilla and almond extracts.
  • Finally, beat in the flour mixture in 3 batches; alternating with the milk, and beginning and ending with the flour mixture. Beat in each addition until just incorporated.
    Finally, beat in the flour mixture in 3 batches; alternating with the milk, and beginning and ending with the flour mixture. Beat in each addition until just incorporated.
  • Spread the batter evenly in the prepared pan with a pan underneath in case of drips.
    Spread the batter evenly in the prepared pan with a pan underneath in case of drips.
  • Bake until golden, and a toothpick inserted into the center comes out clean, about 45 minutes.
    Bake until golden, and a toothpick inserted into the center comes out clean, about 45 minutes.
  • Remove the outside of your springform.
    Remove the outside of your springform.
  • Flip a plate upside down, and place it on top of the cake.
  • With your hand securing the plate to the cake, gently flip the entire thing and place the plate on the counter.
    With your hand securing the plate to the cake, gently flip the entire thing and place the plate on the counter.
  • Carefully remove the bottom of the springform from the top of the cake by sliding an offset spatula between the two and gently lifting it up.
    Carefully remove the bottom of the springform from the top of the cake by sliding an offset spatula between the two and gently lifting it up.

Nutrition

Calories: 269kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 186mg | Potassium: 170mg | Fiber: 1g | Sugar: 31g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg