Caramel Peach Upside-Down Cake

4.00 (23)
⏱ 45 mins 🍽 Serves 8 🌶 american 🏷 Butter

This American dessert features ripe peaches baked in a rich caramel sauce, topped with a tender cornmeal cake batter. The cake bakes to a golden brown, then is inverted to reveal the beautiful fruit topping. It is an ideal treat to serve warm, perhaps with a dollop of whipped cream. The recipe yields enough for eight people and takes just over an hour to prepare and bake.

Caramel Peach Upside-Down Cake

Ingredients

  • For the caramel peaches
  • Softened unsalted butter
  • 130g granulated sugar
  • 20g golden syrup
  • 6 whole allspice berries, optional
  • 15ml water
  • 3 large ripe peaches (about 450g)
  • For the cake
  • 45g plain flour
  • 80g fine ground white cornmeal
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine salt
  • 110g unsalted butter at room temperature
  • 130g granulated sugar
  • 2 large eggs, at room temperature
  • 115g sour cream, at room temperature
  • Serving suggestions: Vanilla ice cream or whipped cream

Method

  1. Place an oven rack in the centre and heat the oven to 180C/Gas 4. Prepare a 23-cm cake tin by greasing it, lining the base with greaseproof paper, and brushing the paper with butter.
  2. Put the sugar, golden syrup, allspice berries and water into a medium saucepan. Stir the mixture over medium heat until the sugar has dissolved. Turn the heat up to high and let it cook without stirring for about 5 mins until it turns an amber caramel colour. Pour this caramel into the prepared tin and leave it to cool.
  3. Halve the peaches and remove the stones, keeping the skins on. Slice each half into three wedges. Place these peach wedges in concentric circles over the cooled caramel in the tin.
  4. For the cake batter, whisk together the plain flour, white cornmeal, baking powder, bicarbonate of soda and salt in a medium bowl.
  5. In a separate large bowl, use an electric hand mixer to cream the butter and sugar together slowly. Once combined, increase the mixer speed to high and beat for about 5 mins until the mixture is light and fluffy. Add the eggs one by one, ensuring each is fully mixed in before adding the next.
  6. With the mixer on a low speed, add the dry ingredients in three parts, alternating with the sour cream in two additions. Start and finish with the flour mixture. Briefly mix at medium speed to create a smooth batter. Pour this batter over the arranged peaches and spread it evenly.
  7. Bake the cake for 40 to 45 mins until it is golden brown and a cocktail stick inserted into the centre comes out clean. Let the cake cool in its tin on a wire rack for about 20 mins.
  8. Use a knife to loosen the cake from the edges of the tin. Invert the cake onto a serving plate and peel off the greaseproof paper. Serve the cake warm or at room temperature with vanilla ice cream or whipped cream if you like.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryButter
Cuisineamerican
AuthorGuy Fieri