It seems like I’ve been doing a lot with desserts lately, partially because I just finished updating all of my dessert menus which took weeks! So, in way of saying thanks for your patience about post after post of desserts, I’m posting another dessert! So if you haven’t deserted me (sorry, couldn’t help myself) here’s a beautiful Peach Upside Down Cake. I know my pics don’t do it justice!
Only slightly adapted from Southern Living, this is a Peach Upside Down Cake of my dreams, and maybe yours, too. It should have a special name of its own to distinguish it from all other plain old Peach Upside Down Cakes out there. This is peaches and cake and caramelly goodness all combined.
About Peach Upside Down Cake:
If you’ve ever made a Tarte Tatin, the caramelly apple dessert, this Peach Upside Down Cake starts off kind of like one. And it might actually be good with apples, too. My 89-year-old Stepmom, though when I mentioned apples said, “No. Peaches.” She seemed quite firm about it and was very happy with the recipe just as is. 🙂 But I digress. This cake starts like a Tarte Tatin in that you make a quick caramel in a cast-iron (or other oven-proof) skillet. Then you sprinkle that caramel with brown sugar and lay in your peaches. The cake part follows and if you haven’t guessed by the name, it’s all flipped at the end, just like a Tarte Tatin.
So right away, you can see you almost have a kind of double caramelly glaze thing going on in that pan and that’s mingling with the sweet juices from the peaches and that right there? I mean seriously, I could just stop and serve that over ice cream! I could just eat it with a spoon! A big spoon, lol!
But wait, there’s more! You top it all with this white cake that’s been enriched with sour cream. And this isn’t any old wimpy cake mix cake, although it’s still super easy to make. It’s thick and substantial. You have to dollop it on and smooth it out. Once baked it’s impossibly fluffy and rich all at the same time and the perfect foil for all that caramel. The caramel that’s baked on and into the cake and the drippy caramel that oozes down in saucy deliciousness. The outside edges taste just like a sticky bun!
Making Peach Upside Down Cake:
I don’t really have too much to say about the making of the cake! I kind of deconstructed the whole process already in my description! Make sure to use the best, fresh peaches you can find. Personally, I wouldn’t dream of trying this particular recipe with frozen or canned peaches, but if you do, let me know how it works out! I might dream of making this with nectarines or as I mentioned, apples. (Update: Lori, below in the comments mentioned that she used a combo of fresh ad frozen so that put my mind at ease.)
I put a note in the recipe about laying the peach slices all in one direction as they’re cut. I know that sounds fussy, but it makes it so much easier to work quickly when adding the slices into the pan – for the prettiest look after the cake is turned over, you want to go in circles around the cake, so the slices need to be put in the pan all lined up in the same direction.
Other than that, be bold, but be careful when turning the cake out of the skillet. That procedure is no place for indecision. Now a cast iron skillet isn’t the lightest thing in the world. It’s not a super large skillet and I didn’t have any issues, even though I have some physical issues, but be prepared and if you need help, organize that before the cake is done. And beware that even after you’ve drained out any excess juices, this will still run after it’s turned so do make sure you have something with a lip, or at least a large plate or platter with a good curve to the edges.
Saving Money on Peach Upside Down Cake:
As far as shopping, look for the peaches as they come in – likely the ones on sale are going to be your best bet. Even if they aren’t local, they’re going to be coming in quantities and travel fast.
Then put them on your counter gently nestled in a shallow bowl on top of a thin towel or maybe a paper towel. Don’t cover them and don’t handle them and wait for the perfect moment when they yield to a tender touch.Print
Peach Upside Down Cake
This is not your everyday Peach Upside Down Cake – this is caramelized deliciousness over a rich, fluffy & moist cake. It will put every upside down cake you’ve ever had to shame.
- Prep Time: 20 min
- Cook Time: 40
- Total Time: 1 hour 10 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- 3–4 medium peaches (about 1 1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges, perhaps just a bit thicker
- 2 tablespoons lemon juice, optional
- 1 cup cake flour or measure 1 cup of flour, remove one tablespoon and substitute with 1 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar, 1/2 cup for caramel, the rest for the cake
- 3/4 cup (1 1/2 sticks) butter, room temperature, 1 stick for the cake, the other half for the caramel
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon of vanilla or brandy
- 2 large eggs
- 1/2 cup sour cream
- Sweetened whipped cream or ice cream, optional
Preheat oven to 350º. Line a sheet tray with aluminum foil to catch any drips and make any possible clean up easy.
In a small bowl, mix together flour, baking powder, and baking soda and set aside.
Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, until sugar melts and turns a deep amber color about 10 minutes. Remove from heat.
This is a good time to cut the peaches and there will be no need for lemon juice. If you prep them ahead, toss in the two tablespoons of lemon juice to prevent browning.
Immediately add 1/4 cup butter pieces, stirring vigorously. Spread that caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed. For the prettiest final product, start arranging around the outside edge and finish with the center. Set aside.
Make the cake portion: With an electric mixer, beat the remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended, then the vanilla or brandy.
Gradually add sifted flour mixture, beating at low-speed just until blended and stopping to scrape bowl as needed. Dollop batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.
Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.
Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It’s okay if you don’t have any excess liquid–it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate with a lip, and drizzle with any of that excess reserved liquid.
Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream or ice-cream, if desired, and serve immediately.
When cutting peaches, it’s very helpful to lay the slices out on a cutting board or flat surface all facing the same way so they can be quickly and easily picked up and transferred to the caramel-coated pan.
Keywords: Desserts, Fruit, Fruit Desserts, Peaches, Cake, Sour Cream
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 10 g||51 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 78 mg||26 %|
|Sodium 168 mg||7 %|
|Potassium 192 mg||5 %|
|Total Carbohydrate 54 g||18 %|
|Dietary Fiber 1 g||5 %|
|Sugars 41 g|
|Protein 3 g||7 %|
|Vitamin A||17 %|
|Vitamin C||10 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|