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    Home » Cakes

    Caramel Peach Upside Down Cake

    July 29, 2021 By Kimberlee Ho 2 Comments

    Jump to Recipe Print Recipe

    This cake is a delicious play on the traditional upside down cake. With a moist cake layer and a topping of gooey caramel and sweet peaches, this Caramel Peach Upside Down Cake is sure to be a hit!

    This Caramel Peach Upside Down Cake can be made using fresh or frozen peaches, making it suitable any time of year. Serve it warm with a dollop of whipped cream and you've got one tasty dessert!

    Enjoy a slice of this caramel peach upside down cake any time of year.

    Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission. As an Amazon associate, I earn from qualifying purchases.

    How to Make an Upside Down Cake

    Typically, upside down cakes are made with canned pineapple cut into rings with maraschino cherries in their centers. The cake is made upside down, with a brown sugar glaze poured into the bottom of a pan, pineapples and cherries added, then the cake batter is poured on top.

    Once the cake is baked, it's flipped upside down so the pineapples, cherries and glaze are now on top. This is one of those classic American cakes that can be used as a base for loads of flavor and fruit variations.

    With this version, we use fresh peaches (frozen may also be used) and instead of a brown sugar glaze, we pair those juicy peaches with a rich brown sugar caramel. This flavor combo works so well together

    If you have leftover peaches and want to learn about how to blanch them and then freeze them, read my how to blanch peaches tutorial.

    This caramel peach upside down cake is the perfect summer dessert.

    Achieving a Moist cake that's not overly dense

    The cake is moist but not dense. This is thanks to a combination of all-purpose flour and cake flour.

    Cake flour has less protein than all-purpose, keeping the cake light in density with a fine crumb. All-purpose is needed to give the cake structure, therefore, equal amounts of both flours are used here.

    If you do not have cake flour or cannot find it in the store, all-purpose flour can be substituted in equal amounts. The cake may be a bit more dense, however, it'll still taste fantastic.

    Cake flour can also be substituted with 1 cup all-purpose flour with 2 tablespoons removed and replaced with 2 tablespoons cornstarch. Whisk together to evenly incorporate and use as instructed.

    easy to make peach dessert recipe for your next pool party

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Smooth out the batter for your caramel peach upside down cake before adding your peaches.

    Looking for more summer cake recipes? Give these a try:

    • Brown Sugar Bundt Cake with Macerated Strawberries
    • Almond Layer Cake with Cherry Whipped Cream
    • Lemon Olive Oil Lemon Cake with Whipped Mascarpone and Macerated Berries
    • Butter Cake with Rum Glaze
    After your cake has cooled, flip your caramel peach upside down cake to reveal the peaches.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    You can use fresh or frozen peaches to make this delicious caramel peach upside down cake.
    serve a big slice of this peach upside cake at your next bbq

    Caramel Peach Upside Down Cake

    This cake is a delicious play on the traditional upside down cake. With a moist cake layer and a topping of gooey caramel and sweet peaches, this cake is sure to be a hit!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Course: All Recipes, Dessert
    Cuisine: American
    Servings: 12 servings
    Calories: 402kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 1 pound peaches fresh or frozen slices, about 2 large

    Caramel

    • ¾ cup dark brown sugar packed
    • 6 tablespoons unsalted butter
    • 2 tablespoons heavy cream

    Cake

    • ¾ cup all-purpose flour
    • ¾ cup cake flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon kosher salt
    • ½ cup unsalted butter room temperature
    • ¾ cup granulated sugar
    • ¼ cup dark brown sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ½ cup whole milk room temperature
    • ½ cup vegetable oil
    US Customary - Metric

    Instructions

    • Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges.  If using frozen sliced peaches, do not defrost. Set aside
    • Preheat your oven to 350°F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter. Set aside

    Prepare the Caramel

    • In a medium saucepan, combine the brown sugar and butter over medium-low heat, stirring until the sugar dissolves. Continue to cook, without stirring, until the mixture turns an amber caramel color, about 3-4 minutes. Be careful the sugar doesn’t burn. If it starts to smoke, remove it from the heat. Turn off the heat and pour in the heavy cream, being careful as it may splatter. Stir well. Pour the caramel into the prepared cake pan and set aside to cool for a few minutes
    • Arrange the peach wedges in concentric circles in the pan, on top of the caramel, placing them close together, as they’ll shrink once baked. Set aside while you make the cake batter

    Prepare the Cake

    • In a medium bowl, whisk together the flours, baking powder and salt. Set aside
    • In the bowl of a stand mixer with the paddle attachment, mix together the butter and sugars on medium speed until light in color and fluffy, about 5 minutes. Add the eggs and vanilla and mix until smooth, about 1 minute more. With the mixer off, scrape the bottom and sides of the bowl with a spatula
    • With the mixer on low speed, add in ⅓ of the flour mixture and mix until incorporated, about 15-30 seconds. Combine the milk and oil and add half to the batter, mixing until smooth, about 30 seconds. Add another ⅓ of the flour mixture, mixing again for about 15-30 seconds, followed by the remaining milk/oil. Add the remaining flour and mix until completely smooth, about 30 seconds more, stopping to scrape the sides and bottom of bowl at least once to ensure all of the batter is evenly incorporated
    • Pour the cake batter over top the fruit and caramel, making sure it is evenly distributed. Smooth with a spatula
    • Place the cake pan on a baking sheet to catch any spillover, as the fruit and caramel tend to bubble up while baking. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean
    • Remove the cake from the baking sheet and place it on a cooling rack. Let the cake cool for just a minute, until the fruit stops bubbling. Place a cake plate (or cutting board) over the cake and, using oven mitts, carefully flip the cake over. Gently remove the cake pan and parchment, if it’s stuck to the cake.
    • Using a fork, rearrange any peaches that may be out of place or have fallen off the sides. Let the cake cool until still warm but not hot. Serve warm with whipped cream

    Notes

    • To store, wrap carefully in plastic wrap or store in an airtight container for up to 4 days at room temperature
    • Cake flour can also be substituted with 1 cup all-purpose flour with 2 tablespoons removed and replaced with 2 tablespoons cornstarch. Whisk together to evenly incorporate and use as instructed

    Nutrition

    Calories: 402kcal
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

    Use fresh or frozen peaches to make this delicious caramel peach upside down cake from scratch.

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    Filed Under

    Cakes
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    Reader Interactions

    Comments

    1. Caitlyn

      August 17, 2022 at 8:38 pm

      5 stars
      I made every possible mistake (caramel separating, batter seizing, pan overcooking) and this still came out great! Be sure to watch your caramel closely and don’t stop stirring until the sugar dissolves. I added a couple tablespoons of hot water when mine started to separate, and it came back together. After cooking, you’d never know the sauce had flopped at first. The cake was super moist and rich, like a pound cake without being stirred together. Such a tasty summer treat!

      Reply
      • Kimberlee Ho

        August 18, 2022 at 7:07 am

        Great tips! I'm sorry so much went wrong, but so glad it worked out well anyway! This is a great end of summer recipe for using all those peaches 🍑

        Reply

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    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

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