This peach upside-down cake is one of those desserts that reminds me of home. It is very cozy and has that homemade feel to it. It is one of those desserts that our grandmothers would make for us to make us feel welcomed.
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And what I like a lot about this is that it has a very simple flavor to it. In the best possible way. It is a flavor that everyone (and I really mean everyone) likes, no doubt. And even if you don’t like peaches in general, you’re going to love this dessert, guaranteed.
That’s because the cake part of the cake is so moist, and full of flavor, that there’s no way you won’t like it. Trust me!
Something we hear a lot, and you guys tell us a lot, is that you don’t normally find many peach desserts. And I agree. It’s one of those fruits, that, for some reason a lot of people forget about. And it’s something I don’t quite understand, because I love the flavor, and it’s great for baked goods and desserts in general.
Peaches give off this very “homemade” look and feel. Not all fruits can do that if you think about it. Take for example, a peach cobbler, or in this case, in this peach upside-down cake.
This peach upside-down cake is super fluffy and moist. It has a “caramel-like” texture that we love. It’s a very easy dessert to make. Plus, you don’t need any weird or complicated ingredients. You for sure have most of these already in your pantry.
The best time to make this cake is during the summer, or spring, when the weather is nice. Because this way, you can eat it along with some vanilla ice cream. A delicious combination you can’t miss.
One thing to mention is that you should try to eat this cake within a day or two. This is because (as with all desserts that have fruit in them) the peach makes the dessert not last long. Also, the texture of the cake changes quickly because of the fruit’s humidity.
If you like this recipe, you have to check out our pineapple upside-down cake, you’re going to love it!
Ingredients
Method
- In a medium bowl, mix together the melted butter and brown sugar until well integrated and a caramel-like mixture forms.
- To cut the peaches, peel them or leave them with their skins on. Cut them in half, remove the pits and then slice them. They should be thin.
- Grease a round cake of about 9 inches (23 cm) in diameter pan with some butter. Pour the caramel mixture into the bottom of the pan and spread it evenly with a spoon.
- Place the peach slices on top of the caramel, forming a layer spiraling from the center to the edges. The peach slices can be slightly overlapped so that the entire bottom of the mold is well covered. You can create the pattern you prefer.
- Preheat the oven to 356º F (180° C). In a medium bowl, sift the flour with the baking powder and salt.
- Separately, in a large bowl add the eggs with the sugar and beat with an electric mixer or hand whisk for 4 minutes until the mixture lightens in color and triples in size.
- Carefully add the melted butter, yogurt and vanilla extract while continuing to beat. Beat for 30 seconds more until everything is perfectly blended.
- Add in the flour mixture in two separate additions, beating for 10 seconds after each one, just until smooth, but it is important not to overbeat.
- Pour the batter in the pan on top of the peaches and even it out carefully using a rubber spatula so as not to disrupt the peach layer. Bake at 356º F (180° C) for approximately 45 minutes until a wooden toothpick comes out clean.
- Once ready, take the cake out of the oven and let it cool down in the pan for 15 minutes. Afterwards, turn it out by turning it upside down on a large plate and serve the peachupside-down cake at room temperature, along with some ice cream or whipped cream if desired.
Tried this recipe?
Let us know how it was!
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