The other morning I was grocery shopping and became enchanted by a deliciously sweet smell coming from the produce section. I started to explore and found the root of it, beautiful, ripe summer peaches. I picked up some for snacking and decided to make a dessert with the others.
I love upside down cake, pineapple, peach, plum – it was one of the first desserts I learned how to make. It’s so versatile; you can use fresh or frozen fruit. I decided this was the perfect vehicle to showcase these gorgeous peaches. The desert is beautifully caramelized and the aroma of the sugar and butter making it’s gooey magic fills your entire home. The comforting appearance, sweet aroma and mellow fruity and buttery taste result in a scrumptious treat. This cake manages to look beautiful and rustic at the same time.
The dessert is amazing on its own, but for special occasions I like to add a scoop of vanilla bean ice cream, gelato or frozen yogurt. It highlights the vanilla in the cake and in the caramel and creates a nice contrast to the warm dessert.
Line the ramekins with parchment.
Peach Upside Down Cake Recipe
Serves 4 using 4 – 5×1 round ramekins
Serves 8 using an 8×2 round pan
Prep time: 20 minutes
Baking time: 30-35 minutes for 5×1 round ramekins
Baking time: 40- 45 minutes for an 8×2 round pan
¾ cup brown sugar
½ cup butter
1 tablespoon vanilla extract
1 cup flour
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup whole milk
½ cup dark brown sugar
¼ cup butter
1 tablespoon vanilla extract
Preheat your oven to 350 degrees.
Cream your butter and sugar until it is light and fluffy, add your eggs beating well after each addition. Next, add the vanilla extract beating well.
Sift your flour, baking powder and salt together. Slowly add the flour to the butter mixture and beat lightly slowly adding a little milk. Scrape down the sides and add the rest of the milk,
Melt butter, sugar, and vanilla extract in a pan to make the topping. Stir well making sure the mixture is blended.
Cut your peaches in half, remove the pits, and then slice each half into at least 4 pieces making them resemble half circles.
Butter the bottom of your bakeware, or alternatively cut a piece of parchment paper into a round and place on the bottom of your pan. (Don’t butter the sides or the cake won’t rise.) Pour the sugar syrup equally on the bottom of each pan and then place a thin layer of peaches on top of the syrup. Pour the batter into the pan leaving about a ¼ of an inch of pan for the mixture to rise.
Bake for 30-35 minutes if using the ramekins or 40-45 minutes in the 8×2 pan or until the cake is lightly browning and solid to the touch. Let cool for 5.
Delicately use a knife to separate the side of the cake from the bakeware. Put a plate on top of the bakeware and flip it over. Hit the bottom of the pan until the bakeware can be easily removed.
Please share your comments below and other tips and tricks of creating summertime desserts! I love hearing from you!