Easy Fresh Peach Upside Down Cake Recipe
Peach upside-down cake with honey red currant caramel, rye flour, and brown butter. Ripe peaches, one pan, and a flip that always delivers.
Save
Equipment
- 9-inch (23 cm) round cake pan
- parchment paper
- Two saucepans (or one wiped clean between uses)
- large mixing bowl
- Medium mixing bowl
- whisk
- Rubber spatula or offset spatula
- cooling rack
- Thin knife
- Serving plate
- Measuring cups and spoons or a kitchen scale
Ingredients
Honey Red Currant Caramel
- 85 grams unsalted butter 85 g
- 100 grams honey about ⅓ cup
- 2 tablespoons red currant jelly or preserves
- ½ teaspoon vanilla extract
- pinch sea salt
- ½ teaspoon apple cider vinegar
Peach Layer
- 3 to 4 medium peaches about 600 g, ripe but firm, skin on, cut into ½-inch wedges
- 1 teaspoon orange juice
Cake Batter
- 145 grams all-purpose flour
- 45 grams rye flour medium or dark
- 1½ teaspoons baking powder
- 15 grams fresh ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon sea salt
- 115 grams unsalted butter browned and cooled to lukewarm
- 150 grams coconut sugar
- 2 eggs large, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 medium orange
- 120 grams full-fat sour cream or śmietana
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan or line the bottom with parchment paper.
- Brown the 115 grams unsalted butter over medium heat until it smells nutty and the milk solids turn golden brown, about 5–7 minutes. Transfer to a bowl and let cool slightly.
- In the same saucepan (or a clean one), 85 grams unsalted butter over medium-low heat. Stir in the 100 grams honey and 2 tablespoons red currant jelly or preserves, ½ teaspoon vanilla extract, pinch sea salt and ½ teaspoon apple cider vinegar until smooth and glossy, about 2–3 minutes. Do not boil vigorously.
- Pour the caramel into the prepared cake pan, tilting the pan to coat the bottom evenly.
- Toss the peach wedges with the 1 teaspoon orange juice.
- Arrange the peaches over the caramel in overlapping concentric circles or any decorative pattern you like. The peaches should cover the bottom of the pan.
- In a medium bowl, whisk together the 145 grams all-purpose flour 45 grams rye flour, 1½ teaspoons baking powder, 15 grams fresh ginger, ¼ teaspoon ground cardamom, and ½ teaspoon sea salt
- In a large mixing bowl, whisk together the browned butter and 150 grams coconut sugar until well combined.
- Beat in 2 eggs, one at a time, mixing well after each addition.
- Stir in the 1 teaspoon vanilla extract, Zest of 1 medium orange, and 120 grams full-fat sour cream until smooth.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Avoid overmixing to keep the cake tender.
- Spoon the batter gently over the arranged peaches and spread it evenly with an offset spatula.
- Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil during the last 10–15 minutes.
- Let the cake cool in the pan for 10–15 minutes. This allows the caramel to settle while remaining fluid enough for an easy release.
- Run a thin knife around the edge of the pan. Place a serving plate over the cake and carefully invert it in one confident motion.
- If any peach slices stick to the pan, simply place them back on the cake and spoon any remaining caramel over the top.
- Allow the cake to cool until just warm or to room temperature before serving.
- Serve each slice with a generous spoonful of cold śmietana and, if desired, a light drizzle of honey.
Notes
Brown the butter before anything else - it needs time to cool to lukewarm before you mix it into the batter.
Do not skip the 10-to-15-minute rest before flipping - this is the window where the caramel settles into the right consistency.
Nutrition
Serving: 1sliceCalories: 452kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 295mgPotassium: 171mgFiber: 2gSugar: 31gVitamin A: 963IUVitamin C: 3mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!