Peach Upside-Down Cake
This Peach Upside-Down Cake will delight you with its brown sugar glaze, layer of sliced ripe peaches, and moist vanilla cake. It’s surprisingly easy to make and melts in your mouth.
60 minutes
Easy
6-8
Recipe Ingredients
Ingredients for the Topping
- 75 grams unsalted butter, melted
- 150 grams brown sugar
- 30 grams shredded coconut
- 4-5 peaches, peeled, pitted, and sliced
Ingredients for the Batter
- 190 grams plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 110 grams unsalted butter, at room temperature
- 200 grams caster sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract (optional)
- 120 millilitres milk, at room temperature
- 30 grams shredded coconut
Methods
1. Preheat the Oven
Preheat the oven to 180°C (350°F) and lightly grease a 23cm (9”) round baking tin.
2. Prepare the Topping
Melt 75 grams of unsalted butter in a small saucepan over medium heat. Stir in 150 grams of brown sugar until dissolved and smooth. Add 30 grams of shredded coconut, and mix well.
Pour the mixture into the prepared cake tin and spread it evenly over the base. Arrange the peach slices over the sugar mixture.
3. Prepare the Batter
In a medium bowl, whisk together 190 grams of plain flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Set it aside.
In a large bowl, beat 110 grams of unsalted butter and 200 grams of caster sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract, if desired. Gradually add the flour mixture to the butter mixture, alternating with the 120 millilitres of milk. Mix until well combined.
4. Bake
Pour the batter over the arranged peaches in the cake tin, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
5. Serve
Let the cake cool in the tin on a wire rack for 10 minutes. Then run a knife around the edges to loosen them, and turn the cake out onto a serving plate. Serve the Peach Upside-Down Cake warm or at room temperature, with either a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for the Perfect Peach Upside-Down Cake
Choose Ripe Peaches: Ripe peaches give your cake the best flavour and texture. They should be sweet and juicy.
Uniform Slicing: Cut the peaches into even slices so they cook evenly and create a nice pattern on the cake.
Cool Slightly Before Inverting: Allow the cake to cool in the tin for about 10 minutes before turning it out onto a serving plate. This will make the topping firmer and prevent it from sticking to the baking tin.
Serve Warm: This cake is best served warm to enjoy the full flavour of the caramelised peaches and moist cake.
Variations
Spiced Peach Upside-Down Cake: Instead of 60 grams of shredded coconut, incorporate 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg into the dry ingredients.
Maple Peach Upside-Down Cake: Replace the brown sugar in the topping with 100 millilitres of maple syrup.
Peach and Berry Upside-Down Cake: Add 150 grams of mixed berries (such as raspberries, blueberries, or blackberries) to the peach topping.
Related Recipes
Looking for more simple and delicious recipes with peaches? Check out these recipes:
No-Bake Yogurt Cake with Peaches
Conclusion
Peach Upside-Down Cake is a versatile and delicious dessert that combines easily with different flavours and ingredients. Whether you stick to the classic recipe or try one of the suggested variations, you are sure to enjoy this beautiful and tasty treat. Have fun baking!
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