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Today, it’s all about the summer baking and I’ve got the most perfect peach upside down cake. So easy to make with the most delicious spiced peaches and fluffy vanilla cake. This is an easy summer showstopper that anyone can whip up.
When it comes to summer baking, I immediately think of fruit, whether that’s stone fruit, citrus or berries, you really can’t go wrong with any of them! Peaches are one of my favourite fruits because when they’re good, they’re unbelievably tasty.
This peach upside down cake is such an easy summer cake that’s great for all occasions, including BBQs or picnics. It’s an easy dessert to bring to any gatherings as well and will look impressive with very little effort. You don’t even need to peel the peaches, although you can if you want.
If you give this cake a whirl, I highly recommend topping it with my stabilized whipped cream or some vanilla ice cream. Peaches and cream is always a delicious combination!
Should I Peel the Skin?
For this peach upside down cake, I personally don’t as I find it tedious plus you won’t notice the peel once the cake is baked. It will turn very soft along with the fruit. I also just hate the extra waste peeling the fruit creates.
However, if you despise the skin, it’s absolutely your choice to peel!
Can I Use Other Fruits?
Yes, other stone fruits will still be delicious, especially plums or nectarines.
What Type Of Pan Do I Need?
I like to use a 9″ springform pan but a 9″ regular cake pan also works. I prefer the springform as it’s much easier to get the cake out. However, if you only have a regular cake pan, make sure you properly butter and line the pan with parchment paper. This will ensure an easy release as well as keep the top looking nice. Remember, this is an upside down cake so you will be inverting it.
Can I Use Overripe Peaches?
Yes, the texture of the peaches will obviously be slightly mushier but it will still be delicious. That’s actually initially how I developed this cake as I had some peaches that were delicious but going rotten and soft 2 days after I bought them. I really wanted to use them in a cake and decided to try them in an upside down cake.
How To Line Up the Peaches
You can arrange the peaches in this peach upside down cake however you like but I like arranging them in circles with the slices slightly diagonal. Basically so they’re kind of fanned out. Like in the picture below. However you do it, just make sure there are no gaps that the cake batter can poke through. If this does happen, don’t panic, it won’t change the taste, it just may not look as pretty.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Make sure the peaches you’re using are ripe, otherwise they won’t have as much flavour.
- Peeling the skin is optional and I never do it. You can’t even tell it’s there once the cake is baked.
- Make sure you’re using higher quality vanilla if possible as this is where the flavour in the cake is coming from.
- Using room temperature ingredients allows everything to properly combine and will lead to a better bake.
- Make sure not to overmix the batter or you cake won’t turn out light and fluffy.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Summer Bakes
Today’s song is by a band my son is currently obsessed with so their songs are constantly stuck in my head and I don’t even mind cause they are amazing! I don’t usually watch music videos either but my kids love them and I must say, this one is pretty awesome. Here’s Bones by Imagine Dragons. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Peach Upside Down Cake
Ingredients
Peach Layer
- 3 peaches, pitted and sliced
- 3 tbsp (42g) unsalted butter, melted
- 1/4 cup (45g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
Cake
- 1 1/2 cups (180g) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/3 cup (80g) sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
Instructions
- Grease and line a 9" springform pan. Preheat the oven to 350℉.
- Slice your peaches into half moon slices that are about 1/4 inch thick. Add them to a small bowl and stir in the melted butter, brown sugar and ground cinnamon.
- Line the bottom of the pan with the peaches. Start in the centre and go in circles with the peaches overlapping each other. Make sure all gaps are filled. Set aside.
- For the cake, in a small mixing bowl, add the flour, baking powder, baking soda and salt. Stir together and set aside.
- Add the 1/2 cup butter and granulated sugar to the bowl of a stand mixer or large mixing bowl. Cream together for about 3 minutes on medium speed.
- Add in the eggs, one at a time, mixing until combined. Add in the sour cream, mild and vanilla extract. Mix until just combined.
- Pour the dry mixture into the butter mixture and mix until just combined. Pour the batter over top of the peaches. Place the pan in the oven and bake for 35-45 minutes or until a toothpick in the centre comes out clean.
- Allow the cake to fully cool. Run a blunt knife around the edge and release the springform pan. Invert the pan carefully onto a cake platter and enjoy!
