10-Ingredients Caramel Peach Upside Down Cake

A caramel peach upside down cake on a cake platter, with a slice of the cake cut out and sitting on a small cake plate next to it. There is a cloth napkin next to the plate.

10-Ingredients Caramel Peach Upside Down Cake

This 10-ingredient caramel peach upside down cake (not counting salt) uses typical pantry staples. It produces a delightfully homey comforting cake that works well for coffee or for dessert. And because it’s served upside down, you don’t have to worry about frosting it or any sort of special decoration. I have tips above in my section on how to peel the peach, as well as tips on how to make caramel if you have never made it before.

Course coffee time, Dessert, Snack

Cuisine American

Keyword bundt cake, caramel, peaches

Prep Time 25

Cook Time 35

Servings

Calories 344kcal

Author Irvin

Ingredients

Topping

3 ripe peaches about 1 to 1/4 pounds
3/4 cup white sugar 150 g
1/2 teaspoon kosher salt

Cake

1/2 cup unsalted butter at room temperature 1 stick or 115 g
1/2 cup white sugar 100 g
1/4 cup packed light brown sugar 55 g
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3 large eggs
1 cup all-purpose flour 140 g

Instructions

Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking oil.
Peel the peaches and cut them into 1/2-inch to 3/4-inch slices. Arrange the peaches on the bottom of the pan, in a circular pattern. Place the pan on a heatproof surface.
Place the sugar in a medium-sized skillet, one with a silver bottom if you have ever made caramel before. Heat the skillet on the stove on high, until the edge of the sugar starts to melt. Reduce the heat to medium-low. Continue to cook the sugar, stirring occasionally with a wooden spoon, until all the sugar has melted and the has turned golden brown. Sprinkle and stir in the salt.
Immediately drizzle the caramel over the peaches. The caramel will harden, but don’t worry, it will dissolve when the cake is baked.
Place the butter, white sugar, brown sugar, vanilla, almond extract (if using), baking powder, nutmeg and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream the mixture together, until fluffy, light in color, and clings to the side of the bowl.
Add the eggs, one at a time, beating each in and scraping down the sides of the bowl between additions. Don’t worry if the batter looks “broken” or grainy. It will come together with the flour.
Add the flour and mix slowly until the flour is absorbed.
Carefully pour the cake batter over the peaches, making sure not to disturb their pattern. Use a butter knife or small offset spatula and spread the batter out to the edge of the pan.
Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean, the edges of the cake start to pull away from the pan.
Let the cake rest and cool on a wire rack for 5 minutes. Gently run a thin butter knife around the edge of the cake. Then invert a serving plate or cake stand upside down on to the pan. Then flip over the plate or cake stand over, with the pan on it, inverting the cake. The cake should release onto the plate or cake stand upside down.
Let cool for 30 to 45 minutes and serve warm or at room temperature.

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