Move over pineapple, this peach upside down cake is a new favorite. You get the classic caramelized top with the distinct sweetness of peaches.
This cake is summer at its richest. Whiskey-Caramel soaked peaches are baked into a browned butter cake batter and then inverted to show off the beauty of the fruit. I left the skins on the peaches, but you can remove them if they are not to your liking (see video below).
What Kind of Peaches to Use?
- I always look for “CLING-FREE” or “freestone” peaches for baking, because it is easy to remove the stone from the middle without destroying the flesh of the peach. They’re just prettier when you don’t have to rip the stone out and much easier to work with. Ask your grocer before buying if they aren’t marked.
- Typically I use yellow peaches, because they are more readily available and I like the color. If you go with white peaches, the recipe will be as delicious but have a slightly different look to it and I find they are a bit more perfumey.
- Donut peaches have the reputation for being super tasty and sweet, but they are not as pretty when used whole.
Peach Upside Down Cake Video Tutorial
Tips and Tricks
- Use fresh peaches! I leave the skin on the peach slices, but you can remove them if you’d like.
- Don’t skip the brown butter from the recipe below. It’s easy to make, and adds to the flavor and can be stored for a couple weeks in the fridge.
- The recipe calls for optional ginger, but I highly recommend it! The flavor pairs wonderfully with the sweet peaches.
- Parchment paper is a must to make sure the cake doesn’t stick to the sides of the pan or the edge of the pan.
Peach Upside Down Cake Recipe
Equipment
- 8-Inch Springform Cake Pan
Ingredients
Peaches
- 2 tbsp unsalted butter
- 3/4 cup / 150g brown sugar
- 1 inch fresh ginger cut into thin coins (optional)
- pinch kosher salt
- 1/2 vanilla bean cut and scraped
- 3 tbsp whiskey use orange juice if you want to omit alcohol
- 4 large ripe peaches cut in half and pitted
Cake
- 1/2 cup / 112g brown butter* see note
- 1 cup plus 2 Tbsp / 142g unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger optional
- 1/4 tsp kosher salt
- 3/4 cup / 150g brown sugar well packed
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup / 80ml buttermilk
- 1/2 tsp grated fresh ginger optional
Instructions
Peaches
- In a 10-inch skillet cook together the butter, brown sugar, ginger (if using), salt, vanilla bean, whiskey, and peaches – cut side down in the caramel. Cook them on low heat until the juices are the thickness of maple syrup. If the fruit starts to fall apart remove it from the pan and just leave the juices to cook.
Cake
- Preheat oven to 350°F. Line an 8-inch springform pan with greased parchment, so that the paper comes up and over the top of the pan. The paper should prevent the caramel from escaping the seams of the pan.
- Arrange the peaches, cut side down, in the pan, pour the caramel over the peaches. Set aside.
- In a medium bowl whisk together the flour, baking powder, cinnamon, ginger, and salt. Set aside.
- Whisk together the browned butter, brown sugar and vanilla until the butter is cooled off slightly. Add the eggs one at a time, whisking well after each.
- Alternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients. You may need to switch to a stiff rubber spatula if the batter is getting stuck in the tines of your whisk. Add the fresh ginger (if using) and mix just until it is evenly distributed.
- Place the batter evenly over the peaches and spread smooth with a spatula. Bake for about 40 minutes or until the cake is set and a tester comes out clean. Allow the cake to cool for 15 minutes and invert onto a serving platter. Peel away the parchment.
Notes
To Make Brown Butter
In a small saucepan over medium-low heat, melt the butter. Turn the heat to medium-high and boil until the butter is frothy. Turn the heat to low and cook gently, until the milk solids have settled to the bottom of the pan, are golden brown, and smell slightly toasted. (Once the milk solids start to caramelize, it goes quickly, so don’t walk away.) Remove from the heat once the butter is a deep amber color. Strain through a fine-mesh sieve, if desired. Allow the butter to cool completely, then cover and refrigerate for up to 2 weeks.
Tried this recipe?Let us know how it was!
