Peach Upside-Down Cake
This Peach Upside-Down Cake is a slice of nostalgia! Using fresh, seasonal peaches, this recipe brings a twist to the iconic pineapple upside-down cake I remember enjoying growing up. Perfect for small weekend family fares or a no-fuss dessert for a gathering that will be sure to impress!
I am sharing this recipe with you today as it’s near and dear to my heart, with some small changes and updates. Traditionally, you’ll find the infamous Pineapple Upside Down cake, with pineapple rings and cherries. With peaches in season now, there is no better way to enjoy them as they are beautifully browned and carmelized atop a light and fairly vanilla sponge cake.
I am not sure if anyone else is familiar with this yellow cookbook…
Well, I am well-versed and familiar with Betty Crocker’s Bisquick Cookbook as it was constantly opened throughout my childhood! About once a month, my mom would bring down the canister that held the Bisquick, gathering and composing the additional ingredients to make this retro but delicious cake. As you might be able to tell from the image above, this cookbook has gotten its fair share of use and has become the newest family heirloom - and my sister called dibs.
This cake was always a delicious treat that my mom, sisters, and I enjoyed especially when paired with a scoop of vanilla ice cream. Making this recipe brings back all the laughs and, at times, heated conversations and put a huge smile on my face.
What is an Upside Down Cake?
An upside-down cake is a single-layer cake baked with the toppings, commonly sliced pineapple and cherries, at the bottom of the pan followed by the cake batter poured on top. When finished baking, you immediately flip the cake onto a cake tray or serving platter showcasing the caramelized fruit on top. To get that beautiful top of caramelized fruit (i.e. pineapple, pears, peaches, plums), you melt butter and add it to the prepared and sprinkle brown sugar to meld with the butter. This is then followed by adding the sliced fruit, either fresh or canned, and then pouring the cake batter on top.
History and Significance:
The upside-down cake as we commonly know it today, you know the one with the pineapple rings and maraschino cherries? - is an American classic. The pineapple upside-down cake became a dessert icon in the 1920s through the Dole Pineapple company recipe contest. Thousands of submissions were made, with approximately 2,500 recipes being a pineapple upside-down cake. The company decided to run ads and campaigns to heighten awareness and showcase the versatility of its canned pineapple offerings. As a result, the pineapple upside-down cake gained recognition from the public eye in magazines, newspapers, cookbook authors, and the common people. During the mid-20th century, this dessert became a quintessential American dessert. Historians believe that the 1920s was just the first appearance in the United States as the upside cake technique has origins that date back hundreds of years.
Origins:
The term “upside-down cake” can be traced back to the 1880s, specifically upon the creation of the tarte tatin, an upside-down apple tart. Taking a further step back, historians believe this cake style was prevalent during the Middle Ages as they made cakes in a skillet over an open flame and inverted them upon serving.
While pineapple has become the most widely used fruit, the concept of the upside-down cake has adopted many variations of fruits and flavors. From peaches, apples, pears, plums, and oranges to the addition of liquors and other toppings, this is a versatile technique that adjusts to modern interpretations and preferences to employ in your baking repertoire. The upside-down cake showcases the evolution of baking and the impact of food production on the common household. From what was once baked over an open flame in a skillet with a 'rustic’ aesthetic, the transformation into the dessert we love today is a cherished part of culinary history.
Why make this Peach Upside-Down Cake?
Seasonal Summer Fruit: The peach upside-down cake captures the essence of summer produce featuring fresh and sweet peaches. The caramelization of the peaches creates a beautiful topping that looks stunning but also infuses the cake with a beautiful flavor.
Self-Decorating Appearance: The technique of the upside-down cake requires no preparation before serving and is sure to impress friends and family. The caramelized peach topping not only looks elegant and beautiful but also infuses into the cake.
Perfect Texture: Light and fluffy, this tender and moist vanilla cake maintains its integrity to hold up to the peaches, ensuring a perfect bite all around.
Beginner-Friendly: Don’t let the appearance and ‘upside down’ term fool you, this recipe is easy to make! Whether you’re a beginner, baking with kids, or a seasoned baker who wants to reminisce on an iconic recipe this cake is elegant, simple, and a must-make recipe.
How to Make: Ingredients and Steps
Ingredients -
All-Purpose Flour: I have not tried other flours in this particular recipe and cannot speak to substitutions. If you try this recipe with another flour, let me know in the comments how it worked!
Granulated Sugar: No substitutions.
Unsalted Butter: There is salt in this recipe, unsalted is best.
Almond Milk: Whole milk or part skim milk can be used.
Eggs: Aids in providing structure to the cake.
Baking Powder: A leavening agent that helps the cake rise and remain light.
Salt: Balances all the flavors.
Vanilla: Enhances the overall flavor of the cake.
Brown Sugar: Aids in the caramelization of the peaches and adds a slight molasses flavor.
Peaches: Fresh or canned can be used.
Steps -
1. Preheat oven to 350 degrees Fahrenheit and place a baking rack in the middle of the oven. Grease a 9-inch round cake pan on the bottom and sides and set aside.
2. Melt the butter in the microwave for about 15 seconds, or until fully melted. Pour the melted butter evenly into the prepared pan. Next, sprinkle the brown sugar on top of the butter, evenly covering the bottom of the pan. Slice the peaches in half and remove the pits. In approximately half-inch slices, cut the peaches and lay them on top of the brown sugar and butter mixture.
3. In the bowl of a stand mixture fitted with the paddle attachment or handheld mixer, beat the butter and sugar together on medium speed until light and fluffy. This will take anywhere from 8 to 12 minutes, be sure to scrape the sides of the bowl periodically. Lower the speed to a low setting and add the eggs one at a time, waiting until fully incorporated before adding the next egg. Next, add the vanilla and mix until combined.
4. Sift the flour and baking powder into a bowl and add the salt. Alternating between the flour and milk, add 1/3 of the flour into the mixture followed by 1/2 of the milk. Continue until you add all of these ingredients and end with adding the flour. Mix until just combined to avoid an overmixed batter, as we want a light and fluffy cake.
5. Pour the batter into the pan, on top of the peaches, and gently spread the batter to have a flat and uniform top. Place the cake onto the middle rack of the oven and bake for 45 minutes or until a toothpick comes out clean with just a slight crumb.
6. Once the cake is baked, remove the pan from the oven and place it on a wire rack to cool for 10 minutes. To ensure the brown sugar doesn’t harden on the bottom of the pan as the cake cools, the cake needs to be flipped out to showcase that beautiful peach topping at the 10-minute mark. Gently slide a pairing knife along the perimeter of the cake to remove any parts that may be stuck. Place a serving dish/platter on top of the pan and carefully invert the cake onto the serving dish.
7. Allow the cake to cool completely at room temperature before slicing and serving. Enjoy as is or with a scoop of vanilla ice cream and slices of fresh peaches. Enjoy!
Storage Tips
This Peach Upside-Down Cake can be stored in an airtight cake container at room temperature for up to 3 days. For longer storage, slice into individual slices and individually wrap in plastic wrap and place them into a ziplock bag for up to 3 months. Simply thaw at room temperature and serve. Due to the nature of the fruit topping, texture and taste may differ once frozen and thawed.
Peach Upside-Down Cake
Ingredients
- 2 medium-sized (~248g) Peaches
- 2 Tbsp (28g) Butter, Melted
- 1/4 Cup (50g) Brown Sugar
- 2 cups (240g) All-Purpose Flour, Sifted
- 1 1/2 cups (300g) Granular Sugar
- 2 sticks (224g) Butter, Room Temperature
- 1 cup (240mL) Unsweetened Almond Milk
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and place a baking rack in the middle of the oven. Grease a 9-inch round cake pan on the bottom and the sides and set aside.
- Melt the butter in the microwave, or stovetop and then pour the melted butter evenly into the prepared pan. Next, sprinkle the brown sugar on top of the butter, evenly covering the bottom of the pan.
- Slice the peaches in half and remove the pits. In approximately half-inch slices, cut the peaches and lay them on top of the brown sugar and butter mixture. You can get as creative as you wish with the design as long as it's flat and uniform.
- In the bowl of a stand mixture fitted with the paddle attachment or handheld mixer, beat the butter and sugar together on medium speed until light and fluffy. This will take anywhere from 8 to 12 minutes, be sure to scrape the sides of the bowl periodically.
- Lower the speed to a low setting and add the eggs one at a time, waiting until fully incorporated before adding the next egg. Next, add the vanilla and mix until combined.
- Sift the flour and baking powder into a bowl and add the salt. Alternating between the flour and milk, add 1/3 of the flour into the butter mixture followed by 1/2 of the milk. Continue until all of the ingredients have been added, ending with the addition of flour. Mix until just combined to avoid an overmixed batter, as we want a light and fluffy cake.
- Pour the batter into the pan, on top of the peaches, and gently spread the batter to have a flat and uniform top. Place the cake onto the middle rack of the oven and bake for 45 minutes or until a toothpick comes out clean with just a slight crumb.
- Once the cake is baked, remove the pan from the oven and place it on a wire rack to cool for 10 minutes. To ensure the brown sugar doesn’t harden on the bottom of the pan as the cake cools, the cake needs to be flipped out to showcase that beautiful peach topping at the 10-minute mark. Gently slide a pairing knife along the perimeter of the cake to remove any parts that may be stuck. Place a serving dish/platter on top of the pan and carefully invert the cake onto the serving dish. Allow the cake to cool completely at room temperature before slicing and serving.
- Slice and serve, enjoying as is or with a scoop of vanilla ice cream. Enjoy!
The nutritional content provided is just an estimate. Nutritional content may vary based on substitutions and additions you may have made or by brand.
