Caramel Peach Upside Down Cake

Peaches Dark brown sugar Unsalted butter Heavy cream Flour & Cake flour Baking powder Salt Sugar Eggs Vanilla extract Whole milk Vegetable oil

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!

We are straying from the classic Pineapple Upside Down Cake and combining peaches with a brown sugar caramel which I believe you're going to love.

The cake is moist but not dense. How? It's a combination of all-purpose flour and cake flour.

When preparing the caramel, be careful the sugar doesn’t burn. Turn off the heat and pour in the heavy cream, being careful as it may splatter.

Pour the cake batter over top the fruit and caramel. Place the cake pan on a baking sheet to catch any spillover, as the fruit and caramel tend to bubble up while baking.

Let the cake cool until still warm but not hot. Serve warm with whipped cream

To store, wrap carefully in plastic wrap or store in an airtight container for up to 4 days at room temperature