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Peach Upside-Down Cake

Provided by: Chef Karen Demasco
Served at: Craft

Type of Dish: Desserts: All, Desserts: Cakes/Cupcakes
Servings: 6-8
Cuisine: American
Reader Rating:
5.7 out of 10
|
3 Reviews | Write a Review

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Ingredients

Caramel
6 tablespoons butter plus additional for the pan
1 cup sugar
4 to 6 fresh peaches, halved and pitted (nectarines, apricots, or plums can be substituted)

Cake
1 cup granulated sugar
1/3 cup melted butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract

Instructions

Caramel
Butter a 10-inch cake pan, line the bottom with parchment paper, and butter the paper. Place 2 tablespoons water and sugar in a saucepan, and stir together. Cook over high heat, swirling the pan (do not stir), until the mixture turns a golden caramel color. Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with the peach halves, cut-side-down.

Cake
Preheat the oven to 350 degrees. Add the sugar and melted butter to the bowl of a mixer fitted with a whisk attachment, and beat until combined. Add eggs, and whisk until the mixture is light and fluffy. Sift together flour, baking powder, and salt. Stir the buttermilk and vanilla extract together. With mixer set on low speed, add the dry ingredients by thirds, alternating with the liquid ingredients, to the butter mixture. When it's all fully blended, pour the batter into the pan over the peaches and bake, rotating it front-to-back after the first 15 minutes, for about 50 minutes or until the cake is golden brown and springy to the touch. Remove from the oven, and allow to sit for about 10 minutes before inverting onto a platter.

(Published 2007)

5.7

"Mixed Reviews"
Average Reader Rating
on a Scale of 10

66%	Would you make this again?

Delicious cake I've made many times

coconutz from 91784 | Posted on 8/31/09

Overall Rating: 8 (Recommended)

This is a nice little cake to have in your back pocket. I make it with fresh fruit but canned works in a pinch. Fresh peach or apricot is so delicious in season. The cake is tender and the caramel is outrageously sweet. I like it with some vanilla or honey ice cream. I have made it at least 6 times. As to production notes, last night the cake was done in 40 minutes, so I removed it from the oven. I didn't leave it in 50 minutes so it would burn and then blame the recipe. So, if my cake wasn't done in 50 minutes, I'd leave another 5 to 10 minutes it until it was lightly browned all over and tested done with a toothpick (you can usually tell just by touching the center lightly with a finger and see if it springs back.) Oven temps will vary. I have had trouble with the sugar in the caramel crystalizing in the saucepan, that may be due to the hot and slightly muggy weather.

Delicious

northsloper from 11217 | Posted on 9/21/08

Overall Rating: 8 (Recommended)

This was wonderful. I don't have a 10-inch cake pan (seems like an uncommon size), so I pressed my luck by making the cake in an 8 incher. I used just enough halved and quartered peaches to cover the bottom and reserved a tiny bit (less than a cup) of the batter at the end. The result was great. The cake was incredibly moist; it barely needed the ice cream that I served along with it. I will definitely make this again.

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