Peach Upside Down Cake

It’s a pretty summery cake that comes together quickly. Sixty minutes and you’ll have cake ready to eat.

Peach Upside Down Cake can’t be avoided when Aldi’s has peaches on sale.

In the land of cobbler and pie and even a Tarte Tatin, this was pretty quick and simple. Bonus is knowing it will come out flawlessly. Cobblers can be clunky, pies unset, and well a Tatin needs puff pastry. Caramelizing sugar in a skillet -one ingredient- is super simple but it can be intimidating. Just be super attentive and have all your bits ready before you start.

Peach Upside Down Cake

113g butter plus more for greasing the pan

150g sugar for cake

3 eggs

130g flour

¾ teaspoon baking powder

½ teaspoon nutmeg

¼ teaspoon salt

400g sliced peaches, weighed after pitted

100g sugar for caramel

Preheat 350 degree oven. 

Use a 9 inch pie pan or cake pan. Grease with butter generously. Cut a disk of parchment to line the bottom of the pan and grease it too. 

Cream the butter and 150g of sugar. Add eggs one at a time. Sift the dry ingredients into the wet, mix thoroughly, scrape the sides of the bowl a few times. 

Pit the peaches-no need to peel-and slice them. Arrange them in the bottom of the prepared pan neatly. 

In a wide skillet tip in the 100g of sugar, heat and bring to a caramel, about 5 minutes. Swirl the pan to capture all the sugar. Take it as dark as you dare. Pour immediately over the peaches. Top with the cake batter, smooth and bake for 30 minutes. 

When done, remove from the oven. Run a sharp knife around the parameter of the cake, top with the serving plate and carefully flip the cake over. Remove the pan and parchment. 

Serve warm with ice-cream or whipped cream.

Nothing is more luscious than baked peaches.

I didn’t have ice-cream or whipped cream for the photos, but needless to say, that would be a lovely addition.

How pretty! I leave the peels on to give it better color and because the dissolve in the mouth. No need to peel.