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Caramel Peach Upside Down Cake
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Caramel Peach Upside Down Cake

Caramel Peach Upside Down Cake uses fresh, juicy peaches, sliced, covered in a caramel glaze. Served with whipped or ice cream, this dessert is fantastic!
Author: Karin and Ken

Ingredients

Base

  • 2 pounds fresh peaches, peeled, pitted and sliced in ½" thick wedges (or 1 ½ lb frozen peaches, thawed and will not have a lot of juice and will only need blotting with towelling.)
  • 6 tablespoons melted butter
  • ⅓ cup brown sugar, packed
  • 1 ½ teaspoon cornstarch
  • 1 teaspoon brandy extract
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Cake

  • 1 ½ cup all purpose flour
  • ⅔ cup white sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom (optional)
  • 2 large eggs room temperature, beaten to slightly frothy
  • ½ cup butter gently melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream or Greek yogurt
  • ¼ cup sliced almonds (optional)
  • caramel sauce from a squeeze bottle (optional)

Caramel Topping

  • ¼ cup butter, cut into 4 pieces or ½ stick
  • ¾ cup light brown sugar packed
  • ¼ cup heavy whipping cream

Brandy Whipped Cream

  • 1 cup heavy whipping cream (33-35% milkfat)
  • 2 tablespoons powdered (icing) sugar
  • 1- 1 ½ teaspoons brandy extract OR 2-3 tablespoon brandy, cognac or 1 tablespoon brandy liqueur (or to taste)

Instructions

  • Preheat your oven to 350 degrees. Place oven rack in middle position of oven.

Base

  • Grease and dust cake pan with flour. Line bottom with parchment and grease and flour parchment.
  • Mix melted butter, brandy, vanilla, corn starch, salt and sugar to form a soft paste. Using a small spatula, spread mixture evenly on bottom of pan.
  • Place peach wedges in concentric rings on top of the butter-sugar mix, starting with the outside edge; working toward the center. Use large firm peach wedges for the outer 'ring'. Use small or broken pieces to fill in gaps. Pack firmly together (no spaces).
  • (NOTE: if using frozen peaches, you will use all but about ⅔ c of the peaches.)
  • Set pan aside while making cake batter.

Cake

  • In medium size bowl mix dry ingredients
  • In a small bowl beat eggs to frothy.
  • Add vanilla and melted butter to eggs. Stir to combine.
  • Using a spatula mix wet with dry ingredients to combined. Batter will be fairly thick.
  • Fold in sour cream using a spatula until only a few streaks remain.
  • Gently and evenly spread batter over peaches using a spatula.
  • Evenly sprinkle sliced almonds on top and gently press onto batter.
  • Bake 45-50 mins till toothpick comes out clean and top is beginning to lightly brown.
  • Remove from oven and set on cooling rack for 15- 20 mins minutes.
  • Run a paring knife around outside edge to loosen. Pan will still be hot.
  • Flip almond side down onto a serving plate and remove parchment.
  • When cake has cooled keep covered to prevent drying out.
  • Serve in wedges with brandy whipped cream or with vanilla or peach ice cream or whipped topping.
  • Drizzle with caramel sauce from a squeeze bottle if desired.

Caramel Topping

  • In a large skillet, over low heat, melt butter, add brown sugar and cream. Stir until mixture is smooth and set aside until needed.

Brandy Whipped Cream

  • Beat cream till starting to thicken. Sprinkle in icing sugar and beat in. Add the extract or liquor to desired flavor; taste testing as your proceed.
  • Spoon onto slices of cake and drizzle with caramel sauce if desired.

Video