Upside down peach pie is the essence of summer. Luscious peaches and brown sugar caramel crown a tender cake with hints of buttermilk.
In this recipe
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choose peaches
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Other fruits to use
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Mirroring tips
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More peach desserts
Peaches and cream are a classic combo, but for this upside-down peach pie I had to take southern inspiration and add tangy buttermilk. Buttermilk makes for a light and fluffy cake, adding a pleasant acidity that brings out the sweetness of the honey and fresh summer peaches, smothered in brown sugar caramel.
An upside down cake is a gorgeous and time-saving dessert that will impress at any gathering. The moist cake and fresh fruit topping are baked together in one step, so all you have to do is invert onto a platter and serve up a stunning dessert. There’s no better way to end a summer barbecue than with an upside down peach pie and maybe a side of vanilla ice cream too.
Selection of the best peaches
Yellow peaches are best for baking. Compared to white peaches, which can be too soft, yellow peaches have a stronger, more “peachy” flavor. Look for peaches with bright pink, red, and golden skin. There shouldn’t be too many spots or wrinkles on the skin.
Use peaches that are almost ripe but still slightly firm. If you press gently, you should feel like you could make a dent without making a juicy mess. While fresh peaches are best, if you’re making them out of season you can substitute frozen unsweetened peaches that have been thawed.
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Other fruits you can use
Upside down cake is a method you can use year round with different fruits when they are in season. Fruits that hold their shape while baking and don’t release too much juice work best. Try this recipe with apples, pears, stone fruit, bananas and of course pineapple.
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Tips for turning cakes upside down
The best part about making an upside down cake is that in one simple recipe you have a moist cake with a stunning fruit and caramel topping. But how do you flip it out of the pan without destroying your beautiful masterpiece?
- Start with a standard high-sided cake pan, preferably with 3 inch sides. A springform pan seems easier to flip the baked cake, but the caramel can leak out. If you decide to use a springform pan, cut the parchment slightly larger so that it not only lines the bottom of the pan but also slightly arches the sides. Wrap the outside of the pan in aluminum foil and bake in a rimmed baking sheet to keep spilled caramel from burning to the bottom of your oven.
- Before turning the cake, let it cool for 10 minutes, but no longer. The caramel will stick more if it cools too much. Run a knife around the edges to loosen the cake from the pan.
- Place the serving platter upside down on the cake pan. Turn the whole thing, the cake tin and the plate so that the cake falls upside down onto the plate, which is now right side up.
- If the parchment sticks to the cake, peel it off. It’s okay if peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill in any gaps.
More peach desserts for this season!
- No churn peach cobbler ice cream
- Peach Blueberry Pie
- Summer peaches with baked meringue
- Old fashioned peach pie
- Peach Raspberry Pie
Upside down peach pie with buttermilk
ingredients
For the caramel topping
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8 tablespoons (113G) unsalted buttermelted
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1/2 cup (107G) light brown sugar
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4 Middle peachespitted and sliced
For the cake
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1 1/2 cups (180G) all purpose flour
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3/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon Salt
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6 tablespoons (85G) unsalted buttersoftened
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3/4 cup (150G) granulated sugar
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1 big egg
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1 teaspoon vanilla extract
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2/3 cup (160ml) buttermilk
method
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Preheat oven to 350°F.
Grease a high-sided, 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the parchment. Dust the pan lightly with flour, then tap out the excess flour.
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Prepare the caramel topping:
Melt the butter in a small saucepan over low heat or in a small bowl in the microwave. Remove the butter from the heat, add the brown sugar and stir until completely combined.
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Pour the caramel topping into the pan and arrange the peach slices:
Pour the caramel topping into the prepared cake pan. Arrange the peach slices in a single layer on top of the caramel, forming concentric circles.
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Combine the dry ingredients for the cake:
In a medium bowl, add flour, baking powder, baking soda, and salt. Whisk until combined.
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Beat butter and granulated sugar:
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.
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Add the egg and vanilla:
Add the egg and vanilla extract and beat until fully combined. Scrape the bottom and sides of the bowl with a rubber spatula.
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Combine the wet and the dry:
Add one-third of the flour mixture to the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue to mix on low speed until well combined.
Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl between additions to ensure the batter mixes evenly.
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Pour the batter into the pan:
Divide the cake batter evenly over the peach slices and caramel.
Simple tip!
Set the cake pan on a sheet pan to prevent caramel from splattering on the bottom of your oven.
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Bake:
Bake the cake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean.
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turn cake:
Let the cake cool in the tin for 10 minutes, then invert the cake while it is still warm onto a serving plate.
Run a knife around the edges to loosen the cake from the pan.
Place the serving platter upside down on the cake pan. Turn the whole thing, the cake tin and the plate so that the cake falls upside down onto the plate, which is now right side up.
If the parchment sticks to the cake, peel it off. It’s okay if peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill in any gaps.
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Surcharge:
Slice and serve warm or at room temperature.
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Storage:
Cover the cake with cling film and store in the refrigerator for up to 3 days. For best texture, allow cake to come to room temperature before serving.
Simple tip!
This cake can also be frozen for up to 3 months. Let the cake cool completely, then wrap in 2 layers of plastic wrap or 1 layer of plastic wrap and 1 layer of foil.
Thaw the cake, still wrapped, on the counter. After about 1 hour the cake should be ready to be unwrapped and served.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 650 | calories |
| 51g | Fat |
| 46g | carbohydrates |
| 4g | protein |
