I love peaches and every year I make this recipe at least twice during peach season! This recipe for Caramel Peach Upside Down Cake is a definite keeper. Fresh, juicy peaches sliced covered in a caramel glaze. Yummy! Served with whipped or ice cream, this dessert satisfies every time! I have to admit, sometimes I add extra, store bought, caramel sauce to this cake when serving! I always keep some inside my fridge! I love caramel on top of this and other delicious desserts! I can’t be the only one. Can I?
I love the way this Caramel Peach Upside Down Cake looks on a serving plate! I know I am not the only one eagerly anticipating a slice! This is one of those occasions where you actually can eat dessert first! Peach season only comes around once a year!
Have a peek at our video so you can see just how easy this dessert is to make! Then you will have to try it for yourself!
Caramel Peach Upside Down Cake
- 1/4 cup 1/2 stick butter, cut into 4 pieces
- 3/4 cup brown sugar, packed
- 1/4 cup heavy whipping cream (35 %)
- 4 or 5 peaches, peeled, pitted and sliced
- 1/3 cup vegetable shortening
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup heavy whipping cream (35 %)
- 3 tablespoons sugar
Preheat your oven to 350 degrees. In a large skillet, over low heat, melt butter, brown sugar and cream. Stir continuously until butter has melted and mixture is smooth, a few minutes.
If using a cake pan, pour the topping from the saucepan and spread it evenly across the bottom of the cake pan. Put your peach slices on top of the topping in any pattern your want. Set aside.
In a large sized mixing bowl, using a handheld mixer, blend shortening and sugar together until smooth. Add eggs and vanilla. Beat until creamy. Stir in the flour, baking powder and salt. Add milk and blend until mixture is smooth again.
Gently spoon batter on top of your peaches and use a spatula to spread batter evenly on top. Be careful here. Take your time and smooth batter to the edges so the peaches are covered completely. Remember, when you finish baking the cake and turn it upside down, the peaches that are on the bottom will be on top.
Bake until the cake is golden all over the top and a toothpick inserted in the center comes out clean, about 30 minutes. When the cake is done, remove it from the oven and let it stand for 5 minutes.
Using a knife, gently separate the cake at the edge from the pan. Choose a serving plate that is larger then your cake and hold it over top of your cake. Holding both the pan and plate tightly, quickly flip pan upside down on top of your serving plate.
If serving cake with whipped cream, using a medium sized bowl, and a handheld mixer, whip the cream until light and fluffy and stiff peaks form, then add your sugar. If using ice cream just skip this step.
Cut cake into slices and serve with whipped cream or ice cream if you prefer. Enjoy!