If you’re looking for a dessert that brings together the sweet, luscious flavor of peaches with the warm, buttery goodness of caramel, then this Caramel Peach Upside-Down Cake Recipe is exactly what you need. This beautifully moist vanilla cake topped with caramelized peaches creates a stunning and scrumptious treat that’s perfect for summer get-togethers or simply indulging on a cozy night in. There’s something truly magical about the way the peaches melt into the caramel, seeping into every tender crumb of cake beneath it. Trust me, once you try this recipe, it will become a favorite in your dessert repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating a show-stopping Caramel Peach Upside-Down Cake Recipe. The simplicity of these components is what makes this cake so special — each plays a critical role in delivering flavor, texture, and that irresistible look.
- ¼ cup unsalted butter (topping): Melts to create the luscious caramel base that hugs the peaches perfectly.
- ½ cup brown sugar (packed): Adds rich sweetness and depth, turning into that golden caramel magic.
- 3–4 fresh peaches (peeled and sliced) or one 15 oz can drained peaches: The star of the recipe, adding juicy, fragrant fruitiness.
- 1 ½ cups all-purpose flour: Provides structure and a light crumb for the cake.
- 1 ½ teaspoons baking powder: Gives the cake its perfect rise and fluffiness.
- ¼ teaspoon salt: Balances the sweetness and enhances flavor complexity.
- ½ cup unsalted butter (softened): Creamed for a rich, tender cake texture.
- ¾ cup granulated sugar: Sweetens without overpowering the natural peach notes.
- 2 large eggs: Bind ingredients and add moisture.
- 1 teaspoon vanilla extract: Brings warmth and aromatic depth.
- ½ cup whole milk: Helps achieve a soft, moist crumb.
How to Make Caramel Peach Upside-Down Cake Recipe
Step 1: Prepare the Caramel Peach Topping
Start by preheating your oven to 350°F (175°C). In your 9-inch cake pan, melt the ¼ cup of unsalted butter and stir in the brown sugar until it forms a smooth caramel layer. This mixture is the foundation for the luscious topping. Then, arrange the peach slices carefully in a circular pattern over the caramel. This arrangement not only looks stunning but ensures every slice has a piece of peach and caramel on top.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple blend ensures your cake rises perfectly and your batter is free of lumps for an even texture.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This process takes about 3 to 5 minutes but is essential for giving the cake its tender crumb and delicate texture.
Step 4: Add the Eggs and Vanilla
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps create an emulsion that keeps the batter smooth. Stir in the vanilla extract for that warm, inviting aroma and flavor.
Step 5: Combine Wet and Dry Ingredients
Add the dry flour mixture in batches, alternating with the whole milk. Mix just until combined to avoid overworking the batter, which could make the cake dense. The batter should be smooth and pourable.
Step 6: Bake the Cake
Pour the prepared batter over the peaches and caramel layer, spreading it evenly with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. This step builds anticipation for that perfectly golden, fruity topping.
Step 7: Cool and Invert
After baking, let the cake cool in the pan for about 10 minutes. Run a knife gently around the edges to loosen it, then carefully invert onto a serving plate so the caramelized peaches are beautifully displayed on top. This flip is the moment your Caramel Peach Upside-Down Cake Recipe truly shines.
How to Serve Caramel Peach Upside-Down Cake Recipe
Garnishes
A dusting of powdered sugar or a small dollop of freshly whipped cream brings extra elegance and balances the caramel’s sweetness. For an extra touch of flavor, sprinkle a pinch of cinnamon or nutmeg on top, which pairs wonderfully with the peaches.
Side Dishes
This cake pairs excellently with vanilla ice cream or a scoop of creamy frozen yogurt. The cold creaminess contrasts beautifully with the warm, caramelized peaches. Fresh mint leaves on the side add a nice pop of color and a refreshing hint to this rich dessert.
Creative Ways to Present
For gatherings, serve individual slices on pretty plates with an extra drizzle of caramel sauce. You can also make mini versions in ramekins for personalized desserts. Either way, the golden peach topping always looks stunning and promises something delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover Caramel Peach Upside-Down Cake Recipe in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the cake, ensuring it’s wrapped well to prevent drying out. This cake actually tastes great warmed up the next day.
Freezing
You can freeze slices of this cake by wrapping them tightly in plastic wrap and then foil. Store them in the freezer for up to three months. Thaw overnight in the refrigerator and warm slightly before serving for best texture and flavor.
Reheating
Reheat slices gently in a microwave for 20 to 30 seconds or warm in a 300°F oven for about 10 minutes. This will bring back that fresh-from-the-oven softness and keep the caramel peach topping gooey and delightful.
FAQs
Can I use canned peaches instead of fresh?
Absolutely! While fresh peaches give a more vibrant flavor and texture, canned peaches work wonderfully for convenience or when fresh peaches aren’t in season. Just be sure to drain them well before arranging.
What if I don’t have brown sugar for the caramel?
Brown sugar is key to that deep caramel flavor because of its molasses content. You can substitute with an equal amount of white sugar plus a teaspoon of molasses if available, but for the best results, brown sugar is recommended.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking mix that measures cup-for-cup. Make sure your baking powder is gluten-free too. The cake should turn out just as moist and delicious.
How do I know when the cake is done?
The best way is to insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is perfectly baked. The top should be golden and the peaches bubbling slightly.
Can I add spices to the batter?
Definitely! Adding a pinch of cinnamon or nutmeg enhances the warmth and depth of the cake’s flavor, pairing beautifully with the caramel and peaches. Just add about ¼ teaspoon into the dry ingredients.
Final Thoughts
This Caramel Peach Upside-Down Cake Recipe is a true celebration of summer’s bounty wrapped in sweet, buttery perfection. It’s the kind of dessert that feels special yet is so simple to make, bringing people together around the table with smiles and satisfied sighs. Whether you bake it for a casual weekend treat or a party dessert, I can promise it will leave everyone asking for seconds. Give it a try—you’ll be so glad you did!
Print
Caramel Peach Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Caramel peach upside-down cake is a moist, buttery dessert layered with sweet, caramelized peaches on top of a tender vanilla cake. It’s an easy, elegant treat perfect for summer gatherings, potlucks, or a cozy dessert served warm with ice cream.
Ingredients
For the topping:
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- 3–4 fresh peaches, peeled and sliced (or one 15 oz can of sliced peaches, drained)
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking your cake.
- Prepare caramel topping: In a 9-inch round cake pan, melt ¼ cup unsalted butter over low heat. Stir in ½ cup packed brown sugar until combined and caramelized to create the caramel layer. Spread this mixture evenly across the bottom of the pan.
- Arrange peaches: Arrange the peeled and sliced peaches in a circular pattern over the caramel layer, ensuring an even coverage for a beautiful presentation once inverted.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt until evenly combined.
- Cream butter and sugar: In a large bowl, cream ½ cup softened unsalted butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which will give the cake a tender crumb.
- Add eggs and vanilla: Beat in 2 large eggs one at a time into the creamed butter mixture, then add 1 teaspoon of vanilla extract and mix well.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients in batches, alternating with ½ cup whole milk. Mix gently and just until combined to avoid overworking the batter.
- Pour batter over peaches: Carefully pour the batter over the peach and caramel layer in the pan, spreading it evenly with a spatula to cover all the peaches.
- Bake the cake: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is fully cooked.
- Cool and invert: Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges to loosen, and carefully invert the cake onto a serving plate, revealing the caramelized peach topping.
- Serve: Serve the cake warm or at room temperature, optionally with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Use canned peaches for convenience or fresh peaches when in season for best flavor.
- For an extra flavor boost, sprinkle a pinch of cinnamon or nutmeg over the peaches before adding the batter.
- This cake is delicious served warm with whipped cream or vanilla ice cream.
